Kollu / Horse gram Rasam

Kollu Rasam / Horse gram Soup / Ulavalu Rasam is a popular indian soup using Kollu (macrotyloma uniflorum).

This Kollu rasam / Horse gram soup recipe is from my mom, used to be one of those rasas where you could simply drink it off the bowl. Perfectly spiced and rich in flavor.

Horse gram / Kollu is also known as ulavallu in Telugu, Kulthi in Hindi. This super food is used as a remedy for cold and flu and weightloss.

There are many ways to make Horse gram rasam. Sometimes I make it by roasting a table spoon of Horse gram along with my rasam powder and grinding to a fine powder and adding.

This recipe is my favourites and definitely is more soupy, thicker and filling.

Nutrition

Kollu or Horse gram is one of the less favorite or under utilized pluses in India. This ancient legume is native to tropical Africa and south eastern asian sub-continent, is rich in proteins, iron, calcium, fibre and low in carbs.

This makes it an ideal weightless recipe. There is a saying in Tamil “இளைத்தவனுக்கு எள்ளு.. கொழுத்தவனுக்கு கொள்ளு..!!!” ” ilaithavanukku yells, Koluthavanukku Kollu” meaning the thin need to eat sesame seeds and the fat person should eat Kollu / horse gram..

This shows its been used as an ancient remedy for weightloss in indian sub-continent.

It is also said to be packed with energy and generates heat in the body, making it ideal fuel for the body. Especially in the colder climate. Kollu got its name as horse gram, as it was used to feed the horses and cattles.

How to eat Kollu rasam / Horse gram soup

Serve This Kollu rasam / Horse gram soup with rice and plain fried eggs (check out my easy masala boiled egg recipe)

Ingredients required to make kollu rasam / Horse gram soup

To pressure cook :

• 3/4 cup Horse gram / Kollu
• 2 large Tomatoes
• 2 cups Water

To Make Rasam :

• 1 tsp Oil
• 3/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 2 no. Garlic pods Roughly pounded
• A few Curry leaves
• Tamarind paste – 2 tbsp
• 2 cups Water
• 1/2 tsp Turmeric powder
• Salt To taste – 1 tsp 
• 1 tbsp Rasam Powder
• 1 small piece Jaggery
• Corriander leaves For garnish

Prep work before you begin

Kollu or Horse gram needs to be soaked in-order to cook to a soft texture. Wash the Horse gram a few times until any dirt is removed and soak it in clean water for at least 2 hours.

Freeze the remaining Kollu / Horse gram

We will be using only 1/4 of the cooked horse gram.

Store the leftover in an airtight container and freeze it until next use. You can add a little mashed Horse gram in the next rasam you make.

Pictorial recipe (step by step)

To Make Rasam Powder:

• Dry roast – 1 Tsp black pepper, 1 tsp cumin seeds, 1 tsp toor daal, 1 tsp corriander seeds and 2 dry red chillies, cool and blend to a coarse powder.

To Cook Horse gram / Kollu 

Wash and soak the horse gram or kollu for 2 hours and pressure cook with tomatoes and water. (Slit the tomato as shown in the picture below)

• Once the pressure is released, Drain the water as we will need it for our rasam. Keep the cooked horse gram separately.

• Add a ladle full of horse gram into a blender, along with the cooked tomatoes. Wait for it to cool down and blend It to a smooth paste.

To Make Rasam

• Heat a kadai, add oil. Once ht add mustard seeds, allow it to sputter fully. Next add cumin seeds, fenugreek seeds, roughly pounded garlic pods, curry leaves and saute for a few seconds.

• Add in the pressure cooked Horse gram water to the kadai, add tamarind paste, salt and turmeric to it.
• Mix the rasam mix and bring it to a boil.

• Once it comes to a boil, add the ground horse gram and tomato puree, water and bring it to a boil again.

• Add salt, rasam powder, jaggery, coriander leaves and bring it to a boil.
• Turn off the flame and serve hot.

Also check out other similar recipes

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