One of my aunty at chennai used to prepare this kollu rasam, in fact she used to prepare or inculcate a lot of herbal spices in her daily routine cooking which I admire. That is why I couldn't resist myself buying horse gram when found in a super-market shelf (though it was an kilo pack!) I asked her for the recipe, and prepared it my way. The rasam came out super-delecious and I could still smell the flavours of it.
Kollu/Horse gram was generally regarded as an cattle feed, but here in South India kollu has found extensive culinery use. Kollu rasam, chutney, idly/dosa, poriyal are common form of its existence. This horse gram is proven beneficial in numerous ways. Since they form a major source of fibre, they can also aid in weight-reducing. They are also found as an preventive for winter chill , as they have tendency to heat up the body. Researchers have also found that unprocessed horse gram seed coats produce excellant antioxidants for diabetic patients. So, why wait guys? Do grab your pack in nearby markets.....
- Kollu/Horse gram - 1/2 cup
- Tomato - 2 no quartered
- Tamarind - lime-sized
- 1 tsp rasam powder
- 1 tsp salt
- 1/2 tsp pepper powder
- 2-3 broken dry red chillies
- 2-3 sprigs of curry leaves
- 2 tsp finely chopped coriander leaves
- 3 tsp oil
- 1/2 tsp mustard seeds
- 3-4 garlic pods, crushed
Soak kollu overnight, pressure cook them next day with 2 cups of water till done (usually 3-4 whistles) Reserve the liquid and proceed.
To this liquid, add quartered tomato and tamarind pieces and bring to boil.
Switch off the flame after tomato becomes mushy and squeezable. Cool for sometime. Now using hands squeeze the content and transfer the liquid into another vessel, discard the pulp.
To this add rasam powder, salt, pepper, curry leaves, dry red chilly, coriander leaves. Stir well and taste it. If its fine proceed or make suitable alterations.
Now temper in separate handi filled with oil. Add mustard seeds, wait till they splutter and add crushed garlic. Transfer this temper to the liquid containing vessel and bring this vessel with entire contents to boil.
Switch off the flame after the sides of rasam rises up (Just like when you boil milk)
Serve hot with rice!
Suggestions : You can also use few tsp of boiled kollu for temper, though here I did not. Don't throw away the remaining kollu, try using them in batches for your roti dough, gravy, idly/ dosa preparation or you can also make kollu poriyal just by simple tempering of rai, curry leaf, red chilly, dry coconut etc.