Kollu Rasam

Kollu Rasam Recipe

Kollu Rasam is a wholesome recipe of rasam made from horse gram. It is rich in taste and at the same time rich in protein and iron apart from its many nutritional benefits. In the traditional recipe, only a small amount of kollu is used to make the rasam, but we have added the entire gram and made it a wholesome rasam.

Cooking time
15 min


    • 1 tamarind water
    • 2 tomatoes made into a puree
    • 50 grams kollu (horse gram)
    • 1 teaspoon turmeric powder
    • 1 teaspoon roasted jeera powder
    • 1 teaspoon roasted coriander powder
    • 1/4 teaspoon hing powder
    • 1/2 teaspoon black pepper powder
    • salt and red chilli powder to taste
    • a small bunch of coriander leaves, chopped for garnishing


    Ingredients for the Seasoning


    • 1 tablespoon ghee
    • 2 to 3 garlic cloves
    • 1 teaspoon mustard seeds
    • a sprig of curry leaves

How to make Kollu Rasam

    • Soak the Kollu (horse gram) for 5 to 6 hours or overnight. Once soaked, add enough water and cook it in the pressure cooker for 3 to 4 whistles
    • After the whistles, turn the heat to low and simmer for another 15 minutes. Turn off the heat and allow the pressure to release naturally
    • The kola horse gram is a firm grain, that takes the time to cook and is usually firm. So give it a taste to see if it's edible then proceed to the remaining steps to make the rasam
    • Make the tamarind water according to instructions and keep aside
    • Make the tomato puree according to the instructions and keep aside
    • Keep some puree handy in the refrigerator that can be used in rasam’s and curries, making a complicated cooking process much simpler
    • Combine the tomato puree, tamarind water, and the cooked kollu in a saucepan. Add the turmeric powder, cumin, coriander powder, asafoetida and black pepper powder
    • Add the salt to taste and stir well. Place this mixture on high heat and boil it for 5 to 8 minutes until you smell the aroma’s coming through
    • While the Kollu Rasam is simmering, we will proceed to make the seasoning
    • Heat ghee in a small pan; add the mustard seeds and allow it to crackle. Next add in the garlic cloves and stir for a few seconds until you smell the aromas
    • Finally add the curry leaves and turn off the heat
    • Pour the seasoning to the simmering Kollu Rasam and stir
    • Serve the Kollu Rasam along with a warm bowl of rice and a favourite vegetable      

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