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Wednesday, January 14, 2015

Horse gram (Kulith/Kolotho/Kollu) Rasam

Horse gram rasam has become my go-to drink over the past week even surpassing the favorite ginger tea. Yes, it is almost magical on a sore throat and also helps in digestion. Most of us would be aware of the benefits of rasam and horse gram, so combining these two packs a double punch. Even when it comes to taste!!

Read on for the recipe -




















Preparation Time - 25-30 mins

Ingredients -

  • a handful of horse gram
  • 1 large tomato
  • 1 lemon sized ball of tamarind
  • pinch of turmeric
  • salt to taste


For the rasam powder -

  • 1 tsp peppercorn
  • 1 tsp coriander seeds
  • 1 1/2 tsp cumin seeds
  • 1 dry red chilli
  • 1 tsp toor dal
  • 1/4 tsp asafoetida


For the tempering -

  • 3-4 garlic flakes
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • dry red chilli
  • 2 sprigs curry leaves
  • 2 pinch asafoetida
  • 2 tsp oil


Preparation - Dry roast all the ingredients for rasam powder. Allow to cool down and then grind into a smooth powder.
Soak the tamarind in 3 cups warm water for 20 mins. Squeeze out all the juice and discard the pulp.
Chop the tomato into small pieces.

Cooking - Soak the horse gram for 1-2 hours. Then cook it for 3-4 whistles in a pressure cooker along with 1 1/2 cups water, turmeric and salt. Keep aside till steam escapes.

Use a hand blender to mash up the cooked dal.

Boil the tamarind water with little turmeric and salt in a saucepan. Allow to boil for 5-6 minutes till the raw taste goes away.

Add the cooked dal along with the tomatoes at this point. Let it boil for 4-5 mins more.

Add the rasam powder dissolved in 1/2 cup water. Simmer for 2 minutes.

Heat oil in a tempering pan. Add broken red chilli, mustard seeds and cumin seeds. Allow to splutter. Add chopped garlic, curry leaves and asafoetida. Fry for 30 seconds.

Pour the tempering over the hot rasam. Simmer for 3 minutes. Switch off flame.

Serve hot as a soup or have it along with plain rice.


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