Kollu Rasam Recipe / Horsegram Soup / Ulavalu Rasam

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.

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

1. 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.
2. Heat sesame oil in a pan and add pepper, cumin and garlic and saute till it starts to pop.
3. 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.
4. 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.
5. 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.
6. 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.

• Author: Kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Soup
• Cuisine: South Indian

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

1. 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.
2. Heat sesame oil in a pan and add pepper, cumin and garlic and saute till it starts to pop.
3. 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.
4. 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.
5. 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.
6. 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.

• Author: Kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Soup
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/kollu-rasam-recipe-horsegram-soup-ulavalu-rasam/

Chow Chow Poriyal (Thoran) / Vegan Chayote Squash Stir-fry.

Easy and healthy South Indian Tamilnadu style recipe for Chow Chow poriyal / thoran without coconut. Steamed Chayote squash tempered with indian spices. Includes step by step pictures.

This is an everyday Chow Chow Poriyal / stir-fry recipe. The vegetable is first steamed and then tempered the Indian way. It makes for a quick, easy side-dish and can be served with roti or rice. It makes for a very healthy meal too. And to top it, its Vegan. Here is how to do the stir-fry. First clean the Chayote squash and peel them. Cut them into half and take out the seed from the middle with a help of a spoon.

After peeling and de-seeding, dice them and steam them. I steam them in a pressure cooker for 2 whistles or roughly about 3 minutes on medium flame. Do not cook for more time as it might turn into mush. I place some water in the cooker and place the veggies in a bowl inside them like shown below. By this way there is no need to add extra water to the veggies and it retains the vitamins. Its quick too. I steam all my veggies this way.

Once the steaming is done, a little tempering is added. Chop an onion, couple of green chillies, curry leaves and some coriander leaves. For the tadka, we will use mustard seeds, urad dal, cumin and dried red chilli.

Heat some oil in a pan and add in the mustard seeds, urad dal, cumin and dried red chilli and wait till the dal turns into brown and the mustard seeds splutter. Add in the curry leaves and onions. Saute till the onions are soft and translucent.

Add in the green chillies and the salt. Saute for a minute. Add in the steamed vegetable and coriander leaves and stir everything to combine. Remove off heat.

Serve hot with rice.

• 2 medium Chow Chow
• 1 teaspoon peanut oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/4 teaspoon cumin seeds
• 2 dried red chilli
• 1 sprig curry leaves, coarsely chopped
• 1 medium onion, chopped fine
• 2 green chillies, chopped
• 1/2 teaspoon salt
• 2 tablespoon chopped coriander leaves

1. Clean the Chow Chow, peel, dice and steam them. Set aside.
2. Heat some oil in a pan and add in the mustard seeds, urad dal, cumin and dried red chilli and wait till the dal turns brown and the mustard seeds splutter. Add in the curry leaves and onions. Saute till the onions are soft and translucent.
3. Add in the green chillies and the salt. Add in the steamed vegetable and coriander leaves and stir everything to combine.
4. Remove off heat. Serve hot with roti or rice.

• Author: Kannamma @kannammacooks.com
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Stir-fry
• Cuisine: South Indian