Sunday, April 12, 2009

Kollu Rasam






Good to Know - Horse gram is a very healthy legume and is one of the home remedies for cold and body aches.

Rasam is a South Indian soup cooked with spices, lentil and tamarind or lemon juice.


Cooking Time : 15 min
Preparation Time : 10 min
Serves : 4

Ingredients

Kollu (Horse Gram) - 4 tbsp
Tamarind - 1 small lemon size ball.
Salt - 1 1/2 tsp or to taste
Garlic - 5/6 cloves (optional)
Tomato - 1/2
Curry leaves
Asafoetida - 1 small piece or if using powder 1/2 tsp


To Grid (Rasam Masala)

Red Chilli – 2 (or to taste)
Black pepper - 1tsp
Cumin seeds - 1 tsp
Curry leaves - 3/4 stalks

Tempering

Oil - 1 1/2 tsp
Mustard seeds - 1 tsp

Garnishing

Chopped cilantro – 2 table spoons

Method

1) Soak tamarind in warm water for a while and once soaked squeeze the juice thoroughly and filter and keep it.
2) Dry roast the horse gram till it is well roasted, watch carefully as it will burn out very quickly.
3) Remove the horse gram and pour enough water to immerse it and pressure cook it along with rice or whatever you cook. Once cooked filter any excess water
and keep this aside
4) Dry roast Black Pepper, Jeera, Red Chilly and curry leaves and set them aside.
5) Chop the tomato and keep it aside, crush the garlic slightly without making them to pieces.
6) Now heat 1/2 tsp oil and add the crushed garlic and saute till they turn golden.
7) Add the tamarind juice, salt, asafoetida and tomato pieces and boil for till the tomato and garlic is cooked.
8) Mix the cooked horse gram and the roasted pepper, jeera, red chilly,curry leaves and grind into a fine paste and add it to boiling mixture.
9) If the mixture is thick add little more water and boil it for another 5 minutes till all the spices are well mixed.
10) Heat the remaining oil and add mustard seeds and once they splutter add it to the rasam.
11) Garnish with cilantro and serve.

This dish is our contribution to RCI-Pondicherry Cuisine, hosted by Lavi as an entry from Tamil Nadu. RCI was originally started by Lakshmi.

2 comments:

Dhanu said...

hi,
Got a doubt, should we grind the boiled kulu or just use the stock of kulu to make the rasam/ Thanks, Dhanu

A 2 Z Vegetarian Cuisine said...

Thanks Dhanu for letting know, sorry i missed the word "grind" just had mentioned fine paste. Now added it, yes indeed it has to be "grind" to get a fine paste.

 
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