Kollu Rasam / Kollu Chaaru / Ullavu Rasam / Horse gram Rasam / கொள்ளு / Ulavalu Charu
|¼ cup||Horse gram|
|1 tsp||Black peppercorn|
|1 tsp||Cumin seeds|
|2 no||Dry red chili|
|½ tsp||Mustard seeds|
|5 nos||Curry leaves|
|¼ tsp||Turmeric powder|
|2 tsp||Salt (or to taste)|
|2 tsp||Thick tamarind pulp ( 2 marble size)|
|5 stks||Coriander leaves|
|2 tsp||Ghee or oil|
Grab a pack of Kollu from your local Indian grocery store and soak them overnight in enough water. Note: Kollu takes a long time to cook, so soaking for atleast 5 hours is a must.
Wash the soaked beans and pressure cook with 3 cups of water for upto 5 to 6 whistles. Once done, it will look like this, they never get mushy… the outer skin will be intact and when you press, it will soft on the inside.
Drain all the water and keep it ready for preparing rasam. Cooked beans can be used for making chutney or sundal.
Coarsely powder black pepper and cumin using mortar and pestle. Crush the garlic, chop the tomatoes, get the pulp by soaking the tamarind in little water and keep aside. Heat ghee in a sauce pan, splutter mustard seeds, add crushed black pepper, cumin, dry red chili and curry leaves. Sprinkle asafoetida and add the chopped tomatoes. Let them cook until soft and mushy. Now add the retained kollu water along with turmeric powder, tamarind pulp and salt. Add the coriander leaves and let the whole thing come to one boil. Switch off and serve hot with piping hot white rice and pappadam.
Now ! that’s one satisfying meal and any hungry tummy will appreciate such a treat on a cold wintry day.
Yield: About 3 cups of rasam.
Cooked Kollu / Horse gram can be used in different recipes, I usually put some tempering and make a sundal. You can make dhal or even a chutney. I will try my best to post those recipes soon.