Friday, May 8, 2020

Kollu Rasam Recipe | Horsegram Soup | Ulavalu Charu | South Indian Rasam | Startup Cooking


kollu rasam

Horse gram  is the most protein-rich lentil found on the planet. It is very high-powered. That's why race horses are fed with this gram, which is called horse gram in the market. It is high in iron, calcium and protein. It is low in fat and high in carbohydrate content. It has low in lipid and sodium content, and its slow digestible starch make ideal for diabetic and obesity patients. Moreover, Kollu also has the ability to generate heat and energy in your system and therefore keeps you warm on a cold winter day. 

Amazing Wellness of Horse Gram:
  • Traditional Medicine - treats various health issues such as asthma, bronchitis, urinary problems, jaundice, ulcer, hemorrhoids and fever
  • Glowing Skin - treats skin disease leucoderma
  • Controls Diabetes
  • Promotes Weight Loss
  • Improves Sperm Count
  • Protects Liver functions
  • Treats Kidney Stones
Side Effects:
  • Don't consume horse gram during pregnancy because it increases body heat. (referred from

Lots of recipes we can prepare using kollu, kollu sundal, kollu thogayal, kollu chutney, kollu podi etc., Try this kollu rasam recipe, which is easy to prepare and tastes too good and very comfort recipe during cold and winter. This recipe often prepared in South India, Tamil Nadu and Karnataka. Follow my step-by-step photo recipe to prepare Kollu Rasam. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Horse gram Recipes

kollu rasam


Course        : Rasam | Indian Soup
Cuisine       : South Indian
Author        : Jayashree Karthik
Prep Time   : 15 min 
Cook Time  : 10 min
Total Time  : 25 min (excluding soaking time)

kollu rasam

  • 1/4 cup Horsegram / Kollu
  • 1.5 tsp pepper corn
  • 1 tsp cumin seeds
  • 6 small garlic cloves
  • small gooseberry sized tamarind ball
  • 1 large tomato
  • salt to taste
  • 1.5 tsp mustard seeds
  • 1 red chilli
  • 1 spring curry leaves
  • 1 tsp hing/asafoetida
  • 2 tbsp coriander leaves
  • water as needed

  • wash and soak horse gram overnight
  • pressure cook with 1 cup of water for 3 whistles
  • strain the cooked horse gram/kollu using strainer
  • reserve the horse gram liquid
  • take 1 tbsp cooked horse gram and grind to a smooth paste
  • mix the paste with the strained horse gram liquid and keep it aside
  • reserve the rest of the cooked horse gram for sundal recipes
  • soak tamarind in hot water and extract the juice, keep it aside
  • chop the tomato
  • dry roast cumin seeds and pepper corn
  • transfer into mixer grinder
  • grind along with garlic to a coarse powder
  • take a vessel, add tamarind juice, chopped tomatoes, horse gram cooked liquid along with paste, coarsely grounded powder and salt
  • add water and adjust the consistency
  • heat oil in a pan
  • add mustard seeds, allow to splutter
  • add red chili, hing and curry leaves
  • pour it over the rasam
  • add coriander leaves
  • cook on low medium flame, when froth starts forming at the surface, switch off the flame (do not boil the rasam )
  • serve with hot steamed rice along with any vegetable curry or non-veg fry.
  • Please do try and post your comments

kollu rasam


take 1/4 cup horse gram/kollu

soak in water for overnight

soaked well

place in pressure cooker with 1 cup of water

pressure cook for 3 whistle

cooked well

strain the water using strainer

reserve the cooked water

take 1 tbsp cooked kollu in mixer grinder

grind to a smooth paste

add paste into the reserved liquid

mix well

keep the remaining cooked kollu for sundal recipe

dry roast pepper corn and cumin seeds

add into mixer grinder along with garlic

grind to a coarse powder

soak tamarind in hot water

extract the juice

take 1 large tomato, chop it

take tamarind juice in a vessel

add chopped tomatoes

add cooked kollu water with paste

add coarsely grounded powder

add salt

mix well and add more water and adjust the rasam consistency

heat oil in a pan, add mustard seeds, allow to splutter, add hing, curry leaves and red chilli

pour over the rasam

add coriander leaves

cook on low medium heat

when the froth starts forming, switch off the flame

kollu rasam

serve with hot steamed rice along with any vegetable curry

kollu rasam

Kollu Rasam

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