Kollu Rasam (Horsegram Soup)

Kollu Rasam with rice and brinjal curry!!!
The Kollu Rasam is a variation of the Pepper-Garlic Rasam. Kollu (Horse Gram), being one of the Navadhanyam (Nine grains), is popularly known for its cold relieving effect. With the flu season around, Kollu Rasam can keep the family protected against cough and cold. 

Preparation time: 10 min
Cooking time: 15 min
Serving size: 6


Ingredients
Main ingredients
For Rasam masala
  • Black pepper - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Fennel seeds - 1/2 tsp
  • Garlic cloves - 5 ( I prefer to keep garlic skin)
  • Ginger - 2 inch size

For seasoning
  • Mustard seeds - 1/4 tsp
  • Red chillies - 3
  • Curry leaves - few
  • Hinge - small piece (or 1/4 tsp of hinge powder)
  • Olive oil ( or oil of your choice)

Other ingredients
  • Horse Gram - 2 tbsp
  • Tomato - 1
  • Tumeric powder - 1/4 tsp
  • Tamarind extract (Extract tamarind juice from a small gooseberry size ball of tamarind, adjust the amount of tamarind water based on how sour you want the rasam)
  • Coriander leaves for garnishing
  • Salt to taste
Note: The amount of kollu seems less but when cooked it expands and you get decent amount good enough to have its taste felt in the rasam.

Preparation
  1. Roast the horse gram(kollu) for about 2 minutes until you get a nice aroma.
  2. Pressure cook the horse gram with 2 cups of water. Wait for 3 whistles.
  3. In a mixie/blender, grind black pepper, cumin, fennel seeds, garlic and ginger coarsely. This is the base rasam masala.
  4. In a mixie/blender, grind the cooked horse gram to fine paste and mix it with the water used to cook the horse gram. 
  5. Cut the tomato into small pieces and set aside.
  6. Wash coriander leaves and set aside.
  7. Soak tamarind in warm water and extract about 1 cup of tamarind extract.
Cooking
Cook on low heat until tamarind is added
Remove the rasam when the froth forms
  1. In a vessel add 1 tsp oil and when it is warm add hinge and mustard seeds.
  2. When mustard splutters add the red chillies, curry leaves and grounded rasam masala.
  3. Saute for about 10 seconds. Do the seasoning on low heat making sure that the masala does not get over-fried. If the masala is over fried the rasam will taste bitter.
  4. Add the diced tomatoes and saute for about 30 seconds.
  5. Add turmeric and saute for 10 seconds.
  6. Mix the horse gram extract followed by the tamarind extract to the sauteed masala. 
  7. Add 1-2 glasses of water.
  8. Depending on how sour you want the rasam, you can add less or more water.
  9. Now bring the stove to medium heat.
  10. Add salt for taste and finally garnish with coriander leaves.
  11. Remove the rasam from the stove when it is just about to boil. This is very important step because, if the rasam boils then it changes the taste of the rasam.
Enjoy the spicy rasam with white rice or drink it as a soup.

Nutrients
Kollu Rasam(Horse Gram Soup) ready to be served!!!
Hinge promotes good digestion and helps in regulating menstruation cycle. Garlic, black pepper and cumin seeds helps to lower bad LDL cholesterol. Somph helps in digestion and is also good for feeding mothers to improve lactation. Ginger aids in digestion and helps in absorbing nutrients from the food that we eat. Coriander helps in cleansing the urinary system. Turmeric is an antibiotic by itself. Curry leaves with its dark colored leaves traps lot of anti-oxidants. Tomato is a also a good source of Vitamin C. Kollu water can eliminate the phlegm and give cold relief.



Drink the rasam as a soup or eat it with rice and keep your body warm from the cold weather and away from the cold and flu viruses.

Note: I grind and use the horse gram extract so that we get all the nutrients of horse gram in the rasam.

You may also be interested in these recipes:

Minestrone soup

Pepper-Garlic Rasam

Poondu Kozhambu Or Garlic Curry

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