Friday, May 8, 2020

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

KOLLU RASAM | HORSEGRAM SOUP | ULAVALU CHARU | RASAM RECIPES | 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 netmeds.com)

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

RECIPE FOR 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

INGREDIENTS
  • 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

PROCEDURE
  • 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



KOLLU RASAM WITH STEP-BY-STEP PHOTO RECIPE


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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