kollu rasam recipe | kollu rasam for cold | horsegram rasam
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
To grind - dry powder
  • Cinnamon/pattai - 1
  • Cloves/krambu - 2
  • Peppercorns/milagu - ½ tsp
  • Cumin seeds/Jeeragam - ½ tsp
  • Coriander powder/Malli podi - 1 tsp
  • Turmeric powder/Manjal thool - ¼ tsp
  • Horsegram/Kollu - 2 tsp
To grind along
  • Small onions - 4
  • Garlic cloves - 4
  • Curry leaves - 4
  • Coriander leaves - few
  • Water ¼ cup
Tamarind extract
  • Tamarind/Puli - gooseberry(nellikai) sized
  • Water - 1 cup
Tomato extract
  • Ripe tomato - ½
  • Water - 1 cup
Other ingredients
  • Salt - 1 tsp
  • Water - 1 cup
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds/kadugu - ¼ tsp
  • Urad dal/Ulundhu - ¼ tsp
  • Curry leaves - Few
  • Dry red chilli - 1
Instructions
  1. Take items to powder in a plate - 1 cinnamon(pattai), 2 cloves(krambu), ½ tsp peppercorns(milagu), ½ tsp cumin seeds(jeeragam), 1 tsp coriander powder, ¼ tsp turmeric powder and 2 tsp horsegram(kollu).
  2. Also, in another plate, take washed curry leaves, coriander leaves and peeled 4 small onions and 4 garlic cloves(Mine was too lil. So, used more number).
  3. Take 1 cup of hot water, drop a small gooseberry(nellikkai) sized tamarind(puli) and let it soak for 10 mins.
  4. Transfer the dry items from first plate to a mixie jar and powder it. Now, add the other items from second plate to the jar.
  5. Pulse it and then add ¼ cup water and again pulse it to a smooth paste.
  6. Take a cup of water in a bowl, squeeze & smash half soft tomato in it. Dissolve tamarind in the soaked water and filter the tamarind water through your fingers.
  7. Discard the skin, seeds and fiber of tamarind stuck to your fingers. Add ground paste to the tomato-tamarind mix. Rinse mixie jar with a cup of water and add the water to the mix.
  8. Add 1 tsp salt or as required. Mix well and keep aside. In a dry pan, add 2 tsp coconut oil in low-medium flame.
  9. Once oil is hot,add mustard seeds. Once spluttered, add urad dal. Once color changes slightly, add few curry leaves and 1 dry red chilli. Once chilli swells up, pour in the rasam mix.
  10. Let it boil in medium-high flame for 15+ mins until raw smell leaves. Use a broad and high pan as the rasam will bubble up and raise high. Garnish few coriander leaves and serve hot.
Notes
1.Do not cook covered as kollu rasam raises high to the top and closed-cooking might cause spilling.
2.Do not skip or replace small onions. They are loaded with nutrients and also good for cold.
3.Each and every single ingredient of this rasam is custom-made for cold. The magic is that these ingredients are required for dad-to-be too ! So, do not skip any.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/kollu-rasam-recipe-horsegram/