Kollu Rasam | HorseGram Soup | Ulava Charu |Step by step procedure with Pictures
Horsegram (Kollu in Tamil / Ulava in Telugu) is a well known ingredient for weight loss. Today I am sharing Kollu Rasam recipe, which is so comfort when you are down with cold. Also it is perfect and soothing during winter season.
Dry roast the kollu for few minutes until you get good aroma. You could notice the size increase in kollu while roasting. It helps you to clean the impurities easily. Check for any impurities like tiny stone. Soak the roasted kollu minimum for 2-3 hours. Overnight soaking is also good.
For this Kollu Rasam, we use the broth which we get while cooking kollu. Also we grind some of the cooked kollu which makes this rasam thick. You can prepare Kollu sundal with rest of the kollu.
SERVING SUGGESTION :
- Serve with hot steamed rice along with any thuvaiyal / vathal / apalam / papad / Vegetable side dish
AUTHOR : Dimple CUISINE : South Indian
COURSE : Soup / Rasam YIELD : 2 Servings
- Horse gram / Kollu / Ulavu – 1/4 Cup
- Water and salt – as needed
- Garlic – 3 large cloves / 6 small cloves
- Black pepper – 1 Tbsp
- Cumin seeds – 1 Tbsp
- Tamarind – small gooseberry size
- Tomato – 1
- Turmeric – 1/4 Tsp
- Coriander leaves – for garnishing
For Tempering :
- Oil – 2 Tsp
- Mustard seeds – 1/2 Tsp
- Cumin seeds – 1/2 tsp
- Fenugreek – 1/4 Tsp
- Red chilli – 2
- Hing / Asafoetida – generous pinch
- Curry leaves – few
- Dry roast kollu until you get good aroma out of it. You could notice the color change and also size of the kollu will increase.
- Check for any impurities like tiny stone.
- Soak the kollu for 2-3 hours.
- Pressure cook it for 4-5 whistles with 2 cups of water.
- Soak tamarind for 15 min. Extract juice from soaked tamarind. Discard the pulp.
- Filter kollu broth (water from cooked kollu) and kollu from pressure cooker.
- Take 2 Tbsp of cooked kollu and grind it along with garlic, pepper and cumin seeds.
- Mash the tomato and add it to the tamarind extract.
- Add the ground paste, salt, turmeric and kollu broth to it.
- Combine everything once and turn on the heat over medium-low heat.
- Cook until you see froth coming on the top. Keep an eye on it. Do not let it boil for long time.
- Tempering : In a separate pan, heat oil. When it is hot add mustard seeds. Let it splutter, then add cumin seeds, fenugreek , hing and red chilli. Add curry leaves and turn off the heat.
- Pour this tempering over the rasam when you see frothing.
- Turn off the heat immediately. Add freshly chopped coriander leaves and cover the pan with a lid.
- Do not boil it for long time. Rasam will loose its flavor.
- Always cook rasam over medium-low heat to get perfect taste.
- Do not mix the rasam often. Combine well before you turn on the heat. Then mix it before serving.
Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.
Step by Step Procedure with pictures :