kollu rasam recipe | kollu rasam for cold | horsegram rasam

Horsegram/Kollu rasam cures the symptoms of cold and cough. Kollu is a nutrient-rich gram for both horse and human.

“Elachavanuku(For lean person) Ellu(Sesame seeds)… Kozhuthavanuku(For fat person) kollu(Horsegram)” is a famous saying in tamil. Horsegram is proved to reduce body fats and so is used to treat obesity.

Kollu should not only be tagged with diabetes and kidney-stone cures. Everyone can have kollu once in a week for healthy living. Specially recommended for dads-to-be and moms-to-be. But is usually not advised during pregnancy as kollu produces more heat in the body.

Have kollu rasam every sunday with non-veg meal to stay away from fat depositions. Have kollu rasam when you have cold and cough to clear chest congestions.

One type of kollu rasam is making rasam with kollu-cooked water. But, this version of kollu rasam is by boiling  pachai(raw) kollu. Though used in small amount, this version is so effective than the former one.

Related post: Kollu & Ellu Idli podi (Click here for link)

Kollu rasam recipe – Stepwise pics follow the below printable description:

kollu rasam recipe | kollu rasam for cold | horsegram rasam

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

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.

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Preparation – How to make kollu rasam?

1.Take items to powder in a plate – 1 cinnamon(pattai), 2 cloves(krambu), 1/2 tsp peppercorns(milagu), 1/2 tsp cumin seeds(jeeragam), 1 tsp coriander powder, 1/4 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 1/4 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.      Serve with hot rice. Or just sip it as soup.. Might not appease your taste bud at first sip. Kinda developed/acquired taste.. My family is used to it.. Do try it out!

Tips/Tricks in making kollu rasam:

• Do not cook covered as kollu rasam raises high to the top and closed-cooking might cause spilling.
• Do not skip or replace small onions. They are loaded with nutrients and also good for cold.
• 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.