Friday, May 23, 2014

Kollu Rasam - Horse Gram Rasam

#Horsegram #Rasam : Horsegram is known as kollu in Tamil. The scientific name is Microtyloma uniflorum.
Horse gram gives protein, nearly one fourth of its weight. It is also rich in minerals like iron, calcium, potassium and molybdenum.
This also cures kidney or gall bladder stones if detected at a very early stage and surgical intervention can be avoided.
Kollu as it is called in Tamil is an excellent remedy for common cold. Kollu rasam is recommended to ward off cold which is prepared along with pepper which again controls cold.
Here let me present the method of preparing kollu rasam.

Ingredients :
3 Tbsp                                  Horse gram [ kollu ]
1 Tsp                                    Black Pepper
1/2 Tsp                                Cumin
1/4 Tsp                                 Coriander seeds
4 cloves                                Garlic
1/4 inch                                 Ginger piece
2 or 3                                   Red chilly
12                                        Curry leaves
1                                          Tomato, cut into 8 equal pieces
2 pinches                              Turmeric powder
2 or 3 Tsp                            Lemon juice
1 1/2 Tsp                              Salt
A small amount of coriander leaves to garnish.

To Temper :
1/2 Tsp                              Mustard seeds
6                                        Curry leaves

Method :
Wash and soak overnight.
Next day morning drain water into a vessel in which rasam is to be made.
Pressure cook soaked kollu with 1/2 cup of water and 1/4 Tsp of salt.
Cook for a whistle and then at SIM for 10 minutes.

Open the cooker only after steam has completely subsided.
Now also drain the cooked water into the same vessel containing soaked water.

Take cooked kollu, red chilly, pepper, cumin, coriander seeds, curry leaves, garlic and ginger in a mixie jar.
Grind coarsely and transfer into the vessel.
Add tomato, turmeric powder and salt.

Keep over a medium flame and allow to boil until starts foaming.

Turn off and then add lemon juice.
Temper mustard seeds and curry leaves.
Pour over rasam.
Garnish with coriander leaves just before serving.

Spicy kollu rasam is ready, Enjoy it as a soup.
Or mix with hot white rice and have with any curry of your choice.