Kollu Rasam
Veg
Vegan
A thin, peppery soup made from horse gram (kollu) broth — the water strained from pressure-cooked horse gram, seasoned with black pepper, cumin, garlic, and tamarind, then tempered with mustard and asafoetida. Distinct from regular rasam, kollu rasam is denser and more bitter-earthy, traditionally drunk during colds and after heavy meals.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1/4 cup | kollu (horse gram) |
| 1 medium | tomato, chopped |
| 1 tsp | tamarind paste |
| 1/2 tsp | turmeric powder |
| 1 tsp | rasam powder |
| 1 tsp | mustard seeds |
| 1 tsp | cumin seeds |
| 1 pinch | asafoetida |
| 1 sprig | curry leaves |
| 2 tbsp | coriander leaves, chopped |
| 1 tsp | ghee |
| 1 | dried red chili |
| — | salt to taste |
| 2 cups | water |
Instructions
- 1 Dry roast the kollu (horse gram) until it turns aromatic and slightly brown.
- 2 Soak the roasted kollu in water for about 15 minutes.
- 3 Pressure cook the soaked kollu with 1 cup of water for 4-5 whistles until it becomes soft.
- 4 Once cooled, drain the water and keep it aside. Reserve the cooked kollu for another dish if desired.
- 5 In a pot, add the kollu water, chopped tomato, tamarind paste, turmeric powder, rasam powder, and salt.
- 6 Bring the mixture to a boil and let it simmer for 10 minutes until the raw smell of tamarind disappears.
- 7 In a small pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, dried red chili, and curry leaves.
- 8 Pour the tempering over the simmering rasam and mix well.
- 9 Garnish with chopped coriander leaves and serve hot.
Tips
For a richer flavor, you can add a small piece of jaggery while simmering the rasam.