Kollu Rasam is a nutritious and healthy South Indian soup made by cooking Kollu with tamarind extract, tomatoes, tempering spices and herbs. Kollu rasam is subtle and a very good alternative to regular rasam. Learn how to make Kollu Rasam with step by step pictures.
I have heard and read about a lot of health benefits of kollu (horse gram), so I have started including kulthi chana, also known as kollu, in my regular menu. Kollu Rasam is very tasty and is a comforting combination with hot rice. You can pair it with Kollu Sundal or any simple fried Poriyal.
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About Kollu Rasam
Kollu Rasam is made using kollu, tomatoes, tamarind extract, black pepper, garlic cumin, tempering herbs and spices. Kollu Rasam recipe is easy and quick to make. Kollu slows down aging, controls sugar levels, promotes weight loss and much more.
I love the taste of kollu but I made sundal from leftover kollu because husband likes sundal. Rasam is very tasty with fresh crushed garlic and black pepper. Best suited for boiled rice. It is called Horse Village in English and Kollu in Tamil.
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Kollu Rasam Ingredients
- Kollu – Kollu is used here, which is also known as horse gram. You can use cooked water for rasam and kollu for making sundal
- Tamarind – Pick out spots and seeds and remove them before soaking.
- Tomato – Tomatoes add spicy flavor and taste to the rasam.
- cumin, black pepper – Cumin and black pepper form the base of any rasam and help a lot in digestion.
- tempering – A basic tadka is made using mustard seeds, red chilli, asafoetida and curry leaves.
- Garlic – Garlic gives great taste to rasam. Adding it after grinding increases the taste.
- coriander leaves Rasam is incomplete without coriander leaves, so use it in abundance.
How to make Kollu Rasam step by step
1.Soak the kollu overnight with enough water. Pressure cook for 5 whistles with 1 and 1/2 cup water. Drain the water from a handful of kollu and keep aside. Reserve the remaining Kollu for making Sundal.
2. Crush the garlic, black pepper and cumin coarsely with a mortar and pestle and keep aside. Pour oil in a pan and temper the items listed under ‘To temper’.
3. Then add crushed garlic-black pepper-cumin mixture and fry for a minute. Then add salt, asafoetida and turmeric powder as required. Add tomatoes and fry until the raw smell goes away.
4. Mash the Kollu once with filtered water and then add it to the tempering ingredients. Add tamarind paste and let it come to a frothy boil. Then add chopped coriander leaves to it and turn off the flame.
Kollu Rasam is ready!
Expert Tips
- We can also add rasam powder but I like freshly crushed garlic cumin and black pepper.
- It is important to soak Kollu so that it becomes soft.
- You can use the cooked water to make rasam, soup and use the cooked kollu to make sundal or any fried dish.
serving and storage
Kollu Rasam can be served with rice, roti etc. This rasam keeps well in the refrigerator for 2 days, reheat and serve.
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📖 Recipe Card
Kollu Rasam Recipe
Kollu Rasam is a nutritious and healthy South Indian soup made by cooking Kollu with tamarind extract, tomatoes, tempering spices and herbs. Kollu rasam is subtle and a very good alternative to regular rasam. Learn how to make Kollu Rasam with step by step pictures.
Material
- ¼ cup Kollu/horse gram
- 1 small size coarsely chopped tomatoes
- 2 small spoon tamarind pulp
- 2 small spoon green coriander finely chopped
- salt to taste
To get angry:
- one and a half small spoon mustard seeds
- 2 red chilli
- Some? Curry leaf
- 1 generous pinch hing
- 1 small spoon Oil
Coarse grinding:
- 3 Garlic
- one and a half small spoon Cumin
- 10 whole black pepper
Instruction
-
Soak the kollu overnight with enough water. Pressure cook for 5 whistles with 1 and 1/2 cup water. Drain the water from a handful of kollu and keep aside. Reserve the remaining Kollu for making Sundal.
-
Crush the garlic, black pepper and cumin coarsely with a mortar and pestle and keep aside. Pour oil in a pan and temper the items listed under ‘To temper’.
-
Then add crushed garlic-black pepper-cumin mixture and fry for a minute. Then add salt, asafoetida and turmeric powder as required. Add tomatoes and fry until the raw smell goes away.
-
Mash the Kollu once with filtered water and then add it to the tempering ingredients. Add tamarind paste and let it come to a frothy boil. Then add chopped coriander leaves to it and turn off the flame.
-
Kollu Rasam is ready!
notes
- We can also add rasam powder but I like freshly crushed garlic cumin and black pepper.
- It is important to soak Kollu so that it becomes soft.
- You can use the cooked water to make rasam, soup and use the cooked kollu to make sundal or any fried dish.
nutrition Facts
Kollu Rasam Recipe
Quantity per serving (200 ml)
calories 112
Calories from Fat 27
% daily value*
thick 3g5%
Saturated Fat 0.2 grams1%
Trans Fat 0.01 grams
Polyunsaturated Fat 1 g
Monounsaturated Fat 1 g
sodium 660 mg29%
potassium 406 mg12%
carbohydrate 19 grams6%
fiber 3g13%
sugar 5 grams6%
protein 4g8%
Vitamin A 832IU17%
vitamin C 116 mg141%
calcium 80 mg8%
Iron 2mg11%
*Percent Daily Values ​​are based on a 2000 calorie diet.
