Kollu rasam recipe | Horse gram rasam| Ulavu saaru is a popular rasam recipe in South India, rasam made using horse gram | kollu. Recipe given with full video and step by step instructions.
Rasam is consumed as soup in many houses. Especially the aroma of hot rasam, made in eeya sombu compliments a lot. This kollu rasam recipe is a super hit at our home.
I have tried this Horse gram rasam a few times before. The recipe is also given in Jeyashri’s kitchen Android app too. We have different rasam varieties in South India. This Kollu rasam has been a long due to post here. This rasam recipe is popular in Kongu region of Tamilnadu. Recently amma taught me an easy Milagu rasam recipe and hooked by its simplicity and taste i made the same using kollu. The original recipe given by amma used toor dal.
As the winter is getting more colder here in Hongkong all we need is a hot rasam sadam for a meal. Also check out my popular rasam recipes, Kalyana rasam, Ginger lemon rasam, poondu rasam, Thakkali rasam. Let’s see how to make Kollu rasam. We don’t add garlic in all the rasams we make at home. So this is a no onion no garlic Rasam recipe.
Kollu rasam recipe
Kollu rasam recipe
Ingredients
- 1 Tomato
- Tamarind a goose berry sized
- ½ tsp Turmeric powder
- Salt as needed
- Asafoetida a pinch
- Coriander leaves few
- 1 tsp Ghee
- 1/4 tsp Mustard seeds
- 1 Red chili
- TO GRIND
- 2 tblsp Kollu | horse gram
- 2 tsp Pepper
- 1 tsp Cumin seeds
- 4-5 Red chili
- 1 tblsp Dhaniya | coriander seeds
- Curry leaves few
Instructions
- In a pan add 2 tblsp kollu | horse gram, 1 tblsp coriander seeds(dhaniya), 2 tsp pepper, 1 tsp cumin seeds and 4-5 red chilli.
- Dry roast in medium flame.
- I missed to add coriander seeds but this is a must in this recipe.
- Add curry leaves
- Switch off the flame.
- Let this sit in the pan. The curry leaves will get roasted in the pan heat.
- Cool this completely and grind into a Fine powder. This is Kollu rasam powder.
- We can make this in little more quantity and store for 2 weeks. But I always like it fresh.
- If making for a single use, roast the spices with 1 tsp of ghee.
- Soak tamarind in hot water.
- Extract 3 cups of tamarind water. Add this to a pan.
- Add ½ tsp turmeric powder and pinch of asafoetida
- Add ½ chopped tomato. You can puree the tomato and add too.
- Let this boil for 7 mins in medium flame.
- In a vessel add 1 cup water.
- Add 2 tblsp of kollu rasam powder and ½ chopped tomato (optional).
- You can add little less than 2 tblsp too, just add as per your taste.
- You can add in finely chopped coriander leaves
- Mix everything well.
- As adding kollu rasam podi directly to the pan sometimes may end up in forming lumps, so it’s better to mix with plain water separately.
- Add to the pan.
- Let this froth up.
- Switch it off.
- Temper mustard seeds in ghee.
- Add to rasam.
- Hot kollu rasam ready.
- Serve with hot rice or consume as soup.
Notes
2. You can make the kollu rasam powder and store for 2 weeks in an airtight container.
- In a pan add 2 tblsp kollu | horse gram, 1 tblsp coriander seeds(dhaniya), 2 tsp pepper, 1 tsp cumin seeds and 4-5 red chilli.
- Dry roast in medium flame.
- I missed to add coriander seeds but this is a must in this recipe.
- Add curry leaves
- Switch off the flame.
- Let this sit in the pan. Allow the curry leaves to get roasted in the heat.
- Cool this completely and grind into a fine powder. This is Kollu rasam powder.
- We can make this in a little more quantity and store for 2 weeks. But I always like it fresh.
- If making for a single-use, roast the spices with 1 tsp of ghee.
- Soak tamarind in hot water.
- Extract 3 cups of tamarind water. Add this to a pan.
- Add ½ tsp turmeric powder and pinch of asafoetida
- Add ½ chopped tomato. You can puree the tomato and add too.
- Let this boil for 7 mins in medium flame.
- In a vessel add 1 cup water.
- Add 2 tblsp of kollu rasam powder and ½ chopped tomato (optional).
- You can add little less than 2 tblsp too, just add as per your taste.
- You can add in finely chopped coriander leaves.
- Mix everything well.
- Adding kollu rasam podi directly to the pan sometimes may end up in forming lumps, so it’s better to mix with plain water separately.
- Add to the pan.
- Let this froth up.
- Switch it off.
- Temper mustard seeds in ghee.
- Add to rasam.
- Hot kollu rasam ready.
- Serve with hot rice or consume as soup.
- You can grind the tomato and add to the rasam.
- You can make the kollu rasam powder and store for 2 weeks in an airtight container
