Horse gram is also called as kollu paruppu or kaanam in southern districts of Tamilnadu. It has lot of health benefits like lowering cholesterol levels, helps relieve cold and cough, reducing weight. I used to make kollu rasam very often during winter.
- 2 tbsp – Horse gram / Kollu paruppu/ Kaanam
- 1 no – Tamarind (gooseberry size)
- 1/4 tsp – Turmeric powder
- 2 pinch – Sugar
- 2 stalk – Coriander leaves
- Salt – as needed
- 1 tsp – Coriander seeds
- 2 tsp – Cumin seeds
- 1 tsp – Peppercorns
- 1 no – Tomato (ripe and medium sized)
- 3 no – Garlic
- 1 no – Green chilli (crushed)
- 1 tsp – Oil
- 1/4 tsp – Mustard seeds(kaduku)
- 1/4 tsp – Split black gram / Ulunthu
- 1 pinch – Fenugreek seeds (venthayam)
- 1 pinch – Asafoetida (perungayam/hing)
- 4 nos – Curry leaves
- Wash and soak kollu overnight with enough water. Pressure cook with 2 cups of water for upto 4 or 5 whistles. Drain the water from kollu and keep it aside for later use.
- Take a mixie jar, grind cooked kollu and all other items given in the list “for grinding” to a coarse paste. Set it aside.
- Soak tamarind in 1/2 cup of water and squeeze out the pulp.Take a vessel add this tamarind juice, kollu water, ground masala along with turmeric powder and required salt, mix well.
- Heat oil in a pan, season with items given for seasoning. Pour the tamarind mixture and bring it to boil. You should see froth forming on the top layer. Do not over boil (you shouldn’t leave until bubble bursts) the rasam. In case if you over boil we will lose the real flavor of rasam.
- Sprinkle coriander leaves and serve hot with white rice and appalam.