Padhuskitchen


Kollu Rasam-Horse Gram Rasam Recipe (Soup)-Ulava Charu

by 13 Comments

Horse gram is known as Kulthi in Hindi, Kollu in Tamil and  Ulavalu in Telugu. Horse gram as we all know is good for health and is said to aid in weight loss. It is said to be good for diabetics also. I have already written about its health benefits in my Kollu Sundal post, so do not to repeat all that again here. Rasam is a great way to include horse gram or kollu in our diet. Today we will learn how to make Kollu rasam (ulava saaru) following this easy recipe with step wise pictures.

Kollu rasam-Horse gram rasam-Ulava Charu (soup)

 

Kollu Rasam-Horse Gram


Kollu Rasam-Horse Gram Rasam

 Prep Time : 10 mins

 Cook Time : 20 mins
 Serves: 3-4
 Recipe Category: Rasam-Soup
Recipe Cuisine: South Indian
 Author:Padhu Sankar   Ingredients needed   Horse gram/Kollu – 1/4 cup
   Tamarind – small gooseberry sized ball
   Turmeric powder -1/4 tsp
   Tomato -2 medium
   Curry leaves -2 sprigs
   Salt needed

To be ground coarsely

   Whole black pepper/milagu -1 tsp
   Cumin seeds/ jeera seeds -1 tsp
   Garlic Cloves – 2-3

   For the seasoning

   Ghee -1 tsp
   Mustard seeds- 3/4 tsp
   Red Chilli -1
   Curry leaves -few

For Garnishing

   Coriander leaves finely chopped -2 tbsp

Preparation

Soak tamarind in a cup of hot water for 15-20 minutes. Extract the juice and keep it aside.

Grind pepper, cumin and garlic coarsely or you can crush it using a mortar and pestle.

Wash and soak horse gram overnight or for 5-6 hours. Pressure cook with 1 cup of water for 3 whistles. Strain the cooked kollu/horse gram.

cooked kollu

Take 1 tbsp of cooked horse gram and grind it to a smooth paste. Mix it with the strained liquid. We are going to use this liquid (water in which kollu was cooked) for making rasam. Keep this aside. You can use the rest of the kollu for making sundal.

how to make kollu rasam

Take a vessel, add tamarind extract, turmeric powder, chopped tomatoes, curry leaves, ground powder and salt needed.

Boil on medium flame until the raw smell of the tamarind goes.

kollu rasam recipe

Then add the liquid we had kept aside along with needed water (around 1/4-1/2 cup of water) and simmer the rasam.

When froth starts forming at the surface, switch off the rasam. (do not boil the rasam as it will loose its flavor)

horse gram rasam

Heat a tsp of ghee, add mustard seeds, when it splutters, add red chilli, curry leaves and pour it over the rasam.

Garnish with finely chopped coriander leaves and serve piping hot with rice.

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Reader Interactions

Comments

  2. Uthra

    I have been looking for different ways to add kollu…till date, the only thing I knew was to add a handful to milagai podi..will try it soon, thanks!

    Reply

  5. Princess

    Hi Padhu,
    Can you please share your kollu stuffed chappathi recipe for us?
    And I also heard that we can directly pressure cook the horsegram with out soaking it for 5-6 hours or overnight. How does this work?
    This is gonna be my first experience with horsegram so lots of doubts.
    And I've to tell you this Padhu you are my inspiration, just by trying your recipes I got to like doing cooking, if not I would have been bad at this.
    Thanks a lot for the great work you are doing. God bless you and your family.

    Reply

    • Padhu Sankar

      Thank you so much. Very happy to know that I have inspired you to cook.Regarding your doubt – By soaking, the horsegram is much softer after cooking.If you forget to soak it overnight, you can soak it for a minimum of 30 minutes in hot water and then pressure cook for 3 whistles.

      Reply

  7. Ramya Manikandan

    I usually clean and wash and then dry roast kollu and break it in mixie and then pressure cook for 5-6 whistles. In that case the kollu saaru is strong and u can use it for rasam and the remaining I grind it like chutney and use it for kollu kadaisal.

    Reply

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