KOLLU RASAM / HORSE GRAM RASAM / ULAVA SAARU

Couple of weeks back I have posted Kollu Sundal and the same day I made Kollu Rasam.  We have to use the Kollu boiled water so making sundal and rasam on the same day is buy one get one free kind off :-)  As I mentioned in my kollu recipes, it is very good for health and also it is said to aid in weight loss.  It is good for diabetics too.  Using kollu is a great way to keep our body fit and we can keep this in our regular diet atleast once in a week.  Already I have detailed about the benefits in my earlier post so I do not want to bore you all again :-)  

INGREDIENTS:

Kollu / Horse gram - 1/4 cup

Tamarind                - 1 lemon sized ball

Tomato                   - 2

Turmeric powder   - a pinch

Garlic                     - 4 to 5 cloves

Cumin seeds           - 2 tsp

Pepper                     - 1 tsp

Red chilli                 - 2

Green chilli             - 1 slit in the edge

Curry leaves            - few

Coriander leaves     - 3 to 4 tsp finely chopped

Salt                         - as needed

To temper:

Ghee or Oil            - 1 tsp

Mustard seeds        - 1/4 tsp

Cumin seeds          - 1 tsp

Asafoetida / Hing  - a pinch

HOW TO MAKE:

Soak kollu overnight or 5 to 6 hours.  Wash well and pressure cook with a cup of water.  Allow 4 to 5 whistles.  Once the steam released strain the kollu water and keep the water and the kollu aside.  

Soak tamarind in 1/2 cup of water for 20 mins and extract the juice.  Add the extracted tamarind juice in the kollu water.  

In a mixie / blender add cumin seeds, pepper, garlic and red chilli and make a coarse powder.  Keep aside.  In a blender add cooked kollu and give a gentle strokes.  Keep aside. 

In a vessel add the mixture of tamarind juice, kollu boiled water, chopped tomatoes, green chilli, turmeric powder, curry leaves, chopped coriander leaves and needed salt.  Allow to boil.  When it starts boiling add grounded kollu.  Mix well and when it starts boiling turn off the stove.  It is not supposed to really boiling, when it form the foam kind off turn off the stove.  

Heat ghee or oil in a small pan, splutter mustard seeds, add cumin seeds and hing.  Pour the seasoning on the rasam.


Serve hot with rasam or have it as a soup :-)

TIPS:

Adding green chilli is just for a flavour and for little spicy.  It is as optional.

Lemon juice can be added instead tomato.  If so add the lemon juice at the last and add after turned off the stove.

Ghee is an optional.  For rasam, seasoning with ghee will give an extra flavour and taste.