Kollu Rasam / Horse Gram Rasam
Lunch, Main Course, Main Dish
Indian, South Indian
To pressure cook :
Horsegram / Kollu
To Make Rasam :
no. Garlic pods
small piece Jaggery
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 Horsegram / 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 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 and bring it to a boil.
Add the rasam powder, jaggery, coriander leaves and bring it to a boil.
Turn off the flame and serve hot.
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