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.