Kollu/Horsegram Rasam

 

Lately, I'm trying to include millets and lentils in our daily family menu. All of us are very much aware of health benefits of Miller's and lentils. They are good to cleanse our system, aid in digestion,control the body sugar level and etc. I bought kollu or known as horsegram in one of the Indian groceries near my office to make something out of it without even knowing what to make.  There you go my another impulse buying 😉. 

Back home, one fine Saturday I decided to make a simple kollu rasam. I have heard about kollu EasyMenu but, never try to make or had a chance to savour it either. The gingely oil lends an automatic flavor to the humble rasam. Well seasoned with spices,  the delicious rasam are light and full of flavor.  Taking kollu in your diet will assist with weight loss and it's another reason to include them in your menu.  Serve hot with white rice and coconut thovayal for vegetarian version or with some spicy sambal for non-veg.

Ingredients 

2 cups boiled horsegram water

1/2 lime sized tamarind

1 tsp jaggery 

2 tbsp chopped coriander leaves

Salt to taste 

To Grind 

1/3 cup horsegram, boiled

4 cloves garlic

1 large tomato

1 tbsp black peppercorns 

1 tap cumin seeds

1 tbsp gingely oil

For Tempering

1 sprig curry leaves

1/4 tsp cumin seeds

1/2 tsp urad dhal

1/2 tsp mustard seeds

 1/4 tsp fenugreek seeds

1 tsp gingely  oil 

Methods

Soak tamarind pulp on water for 10 minutes and squeeze. Discard the pulp and seeds.  Keep the tamarind water aside. 

In a pan,  heat gingely oil and saute cumin, peppercorns and garlic. 

Add chopped tomatoes and cook for 1 minute.  Keep aside to cool completely before grinding into a smooth fine paste by adding the boiled horsegram. 

Heat gingely oil in a pan, saute mustard seeds, urad dhal,fenugreek seeds and cumin seeds till splutters. Pour in the tamarind water,curry leaves and ground paste. Reduce heat to low and simmer for 10 minutes. 

Add the horsegram water,salt and jaggery.  Cook for another 2 minutes.  Add the chopped coriander leaves and stir.  Turn off the heat. 

Serve hot with white rice and thovayal.