Kollu Rasam Recipe / Horsegram Soup. Kongunad style kollu rasam recipe from Tamilnadu which is so comforting during a cold or cough. Horse gram also aids in weight loss. With step by step pictures and video.
If you are down with severe cold, then this Kollu Rasam is what you need to be eating. It is so warm and comforting. It clears the throat and the sinus. Its really very refreshing. Horsegram also aids in weight loss. I have already shared the recipe for kollu pappu/horsegram lentil. You can know more about the amazing lentil there. This dish is a specialty of the kongunad region of Tamilnadu. I am from Coimbatore and I learnt this recipe from my aunt.
Click the link below to find the recipes on the site that uses the main ingredient as Horsegram Lentil.
Horsegram lentil recipes
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Buy Online
Here is the video of how to make Kollu paruppu masiyal and kollu rasam
Usually we make the rasam with the cooked water (broth) that’s left over after cooking the lentil when we make kollu pappu/dal. If you want to make this rasam alone, Boil 1/4 cup of horsegram with 2 cups of water in a pressure cooker for 10 minutes. Drain the water and set aside.
Soak half a lime size tamarind in a cup of water for 15 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Heat Indian sesame oil in a pan and add pepper, cumin and garlic and saute till it starts to pop.
Add in one medium chopped tomato. Add in the salt. Cook the tomatoes for a few minutes. Add in quarter cup of cooked horse gram and remove off heat. Don’t add more lentils or else the rasam might become very thick.
Let this mixture cool and then grind to a smooth paste. Add little water while grinding (about 1/4 cup of water would suffice). Heat oil in a pan and add mustard seeds, urad dal, fenugreek seeds and cumin. Let it pop. Add in the tamarind juice, the ground paste and the curry leaves. Let it simmer on low flame for 10 minutes.
Add in the kollu/horsegram cooked liquid / broth. Cook for a couple of minutes more. Add in a small piece of jaggery and coriander leaves. Remove off heat.
Serve hot with rice. If there is leftover rasam, strain it the next day in a mesh strainer and slightly heat it and serve as a nice warm broth. It tastes so yum the next day.
Kollu Rasam Recipe / Horsegram Soup / Ulavalu Rasam
Kongunad style kollu rasam recipe from Tamilnadu which is so comforting during a cold or cough. Horse gram also aids in weight loss.
- Total Time: 35 mins
- Yield: 4 1x
Ingredients
Broth Ingredients
- water leftover from cooked horse gram (about 1.5 cups)
- 1/2 lime size tamarind
For the paste
- 1 tablespoon sesame oil
- 2 teaspoon black pepper
- 1 teaspoon cumin seeds
- 3–4 cloves garlic
- 1 medium tomato
- 1 teaspoon salt
- 1/4 cup cooked horsegram
For tempering
- 1 teaspoon Indian sesame oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon cumin
- 1 sprig curry leaf
Finishing
- 1 teaspoon jaggery (optional)
- 1 tablespoon coriander leaves
Instructions
- Soak half a lime size tamarind in water for 15 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
- Heat sesame oil in a pan and add pepper, cumin and garlic and saute till it starts to pop.
- Add in one medium chopped tomato. Add in the salt. Cook the tomatoes till they start to become semi dry. Add in 3-4 tablespoons of cooked horsegram and remove off heat.
- Let this mixture cool and then grind to a smooth paste. Heat oil in a pan and add mustard seeds, urad dal, fenugreek seeds and cumin. Let it pop. Add in the tamarind extract, the ground paste and the curry leaves. Let it simmer on low flame for 10 minutes.
- Add in the kollu/horsegram leftover lentil water. Cook for a couple of minutes more. Add in a small piece of jaggery and coriander leaves. Remove off heat.
- Serve hot with rice. If there is leftover rasam, strain it next day in a mesh strainer and slightly heat it and serve as a nice warm broth.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Soup
- Cuisine: South Indian
Question – why do you recommend we strain and have the leftover rasam the next day ?
If you want to serve as a soup, yes do strain and serve.
Hello Suguna,
Tried this recipe , it was a very good treat for tongue and healthy too . Whole family liked it.
I have tried many of your recipies , every recipe turned out so yummy 😋.
Thanks for the recipe, I appreciate your work of posting traditional recipies.👍🏼
Thank you!
Om namah shivaya
Ur presentation is very humble and not shower.i love it ur hair style is very nice
*Kindly read it as showe
I am going to try ur recipes.
Thank you Kannamma
Thank you!
Om namah shivaya
Ur presentation is very humble and not shower.i love it ur hair style is very nice
As always the case with your recipes, this recipe came out well too. Thank you. Was perfect for a cold wintery day
The only change I made was, I converted it to the OPOS way of cooking ( everything together, 4 whistles, at the end added some hot water for required consistency, tadka , added the little left over cooked kollu and gave it all a mins boil).
Thank you so much.
Tried ur selavu Rasam and it’s a hit in my home… m from Coimbatore too and my mom makes selavu rasam differently… but ur recipe is a hit with my kids. Can v do kollu rasam in coconut oil??
Thank you. Sure you can use coconut oil.
Came out yummy. Thank you
Thank you!
Super! Came out tasty!
Thanks. Glad you liked the kollu rasam recipe.
Thank you for the recipe. Came our really well 🙂
Hi Suguna,
I made this recipe today.
Super recipe for rainy & cold weather in Bay Area, CA.
Romba Nandri.
Ashok
Thank you Ashok! Glad you liked it!
Hi mam. All of your recipes are so good. I tried many of it. Can you give some podi recipes mam. Like andhra style rasa podi, etc
hi suguna..this kollu rasam tastes divine:)thoroughly enjoyed with steamed hot rice & fish fry!thank you forthis wonderful receipe…:)
Thank you. Really glad that you liked the recipe.
I had a bit of cold today as it is snowing here in the UK. Thought of trying kollu rasam.. where else will I go for the recipe except for your site 🙂 It came out absolutely amazing and my mallu husband who has never tried it certainly loved it.
Thanks a lot!
Thank you so much Shony. Really glad that you liked the recipe.
Hi…tried kollu rasam today…delicious…loved the taste…
Thank you so much!
Hi Suguna,
I tried this recipe for the first time. It was delicious, last year I made thenkuzhal following your recipe and it came out perfect. Your site is the first stop for me when I think about making authentic tamil dishes. Some time soon I want to try your biryani recipes 🙂 Thanks a lot.
Thank you Madhu!
This recipe is a total hit in family and with friends! Excellent one….
Thank you so much. Happy you liked it. Wish you and your family a very happy new year 2018!
Its only very recently I realised that the brown lentils were same horse gram (face palm moment)! Since then have been trying out all the kollu recipes in ur blog site… Make the thokku the other day and tried this rasam for lunch yesterday – as all the other recipes you share, this was also outstanding!!! The flavour and the combination of spices really worked well! Just a small query here, if I were to use the tamarind paste (also taken from your recipe) how much should be used for this rasam??
I wanted make extra rasam just to have it the next day 🙂
You can use a teaspoon of tamarind paste for this recipe.
Super Suguna
My grandmother used to do this kollu rasam and totally I forgot.so the first hit your recipe today worked wonders for me.
The tip to grind the kolu was missing in my mind:☺
.
Thanks for sharing
Thank you.
Made it today and made poriyal using kollu. Excellent
Thank you.
I tried this recipe and had it with Kollu Sundal, the rasam turned out truly amazing. Eating it made me feel alive and every mouthful was blissful.
Thank you Suryaanjali.
Thanks for the quick and easy kollu rasam. I loved it. 🙂
Thank you very much!
HI today tried your kollurasam and Vendaka porial. Came out very well thanks a lot for sharing the recipes.
Regards
Manju
Thank you so much.
This came out really well! Thank you!
Thanks Kokila
Nice Recipe, We call this Horsegram as Hulge in Marathi. There is one simple receipe for cough and cold which is used traditionally. Simple roast the hulge in a pan, dont add any oil or water…just raost and then grid them to powder.
Then boil water in a bowl and add some jaggery to it according to your taste, and then add the grounded horse gram powder and let it cook for sometime.
The consistency should be like Ragi malt or kheer and drink it hot. It will create head in your body and help reduce old and cough without any medicines. Drink it once in morning and night.
Hey Suguna,
I am not able to find traditional rasam recipe (which we get in restaurant) on your website. Can you pls post that?? 🙂
BTW, I tried appam last sunday according to your recipe and it was awesome.
Thanks,
SK
Thank you SK.
Just took details from you to prepare kollu rasam. Going to make today.
Hi Suguna,
I just found out about your site. I love South Indian food. My dad is from South Indian and my mom is from Malaysia. At present I am residing in Sweden. I am trying to cook most of your recipies but then I cannot get all the ingredients.
Keep posting!
Thanks Paulin. Isnt there an Indian store there?
I tried both the kollu rasam and the masiyal and it was super duper yumm!! A definite hit at home!! Thanks for the lovely recipes!????
Thanks you so much Anitha.
Wow, its very useful to me.
Today my family members are went to function. So i Worry about my breakfast. By this recipe detail with photos used me to complete my beautiful breakfast. And my Mother and father when return to home and they taste this recipe and they all are shocked for my cooking.
Thank U..
Thats so nice Rajkumar. Your parents must have been so happy.
Very nice receipe. It came out very well.
My favourite Kollu paruppu n Kollu rasam. I love this. Posted Kollu paruppu recipe also?
Yes Malathi.
My Fav!
🙂