Kollu Rasam Recipe / Horsegram Soup / Ulavalu Rasam

Name: Kollu Rasam Recipe / Horsegram Soup / Ulavalu Rasam
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: South Indian
Ingredients: water leftover from cooked horse gram (about 1.5 cups); 1/2 lime size tamarind; 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; 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; 1 teaspoon jaggery (optional); 1 tablespoon coriander leaves

January 7, 2015 by Suguna Vinodh 55 Comments

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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.
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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.