Horsegram Rasam (Kollu)

Ingredients

• 1/2 cup cooked horsegram

• 1 lemon-sized tamarind ball

• 2 tomatoes, chopped

• 2 tsp oil

• 1/2 tsp mustard seeds

 1/4 tsp cumin seeds

• 2 dried red chillies

• 2 green chillies

• 1/4 tsp asafoetida

• 2 sprigs curry leaves

• 1/4 tsp turmeric powder

• salt to taste

• fresh coriander leaves for garnishing

To grind into a paste

• 1/2 tsp pepper

• 1/2 tsp cumin seeds 

• 2 dried red chillies

• 2 tsp cooked horsegram

Method

Wash horsegram thoroughly. Soak for at least 1 hour. Pressure cook using 4 cups of water, for 4-5 whistles. Drain the water and preserve for preparing the rasam. The cooked horsegram can be used for making horsegram (kollu) sundal or thogayal.

Grind pepper, cumin seeds, dried red chillies and 2 tsp of cooked horsegram into a coarse paste.

In a cooking pan, heat oil. Add mustard seeds, cumin seeds, asafoetida, dried red chillies, green chillies and curry leaves.

Add the coarsely ground paste and sauté for a couple of minutes.

Now add turmeric powder, chopped tomatoes and salt. Sauté for another couple of minutes.

To this, add tamarind extract along with 1 cup of water. Boil for a minute or two.

Now add the preserved horsegram water and cook till a frothy layer appears on top.

Switch off the flame and garnish with fresh coriander leaves.