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Kollu Rasam: Side Dish Recipe
Rasam is one of the most popular side dish in South India. Be in Karnataka, Tamil Nadu or Andhra Pradesh, rasam is served with rice, sambhar and pallya. There are many rasam recipes that you can try everyday! Kollu rasam is a healthy dish that aids weight loss and also cures cold and cough. Kollu or horse gram is a healthy bean that is not very popular in other parts of the country.
Kollu is a good source of protein and iron. If you want to include low fat diet foods to lose weight, try kollu rasam. Check out the recipe.
Kollu rasam recipe:
Serves: 2-3
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
- Kollu- ½ cup
- Tomato- 2 (mashed)
- Garlic- 3 pods
- Tamarind pulp- 2tbsp
- Turmeric powder- 1tsp
- Asafoetida- a small pinch
- Black pepper- 1tsp
- Cumin seeds- 1tsp
- Mustard seeds- 1tsp
- Dry red chillies- 2
- Curry leaves- 4-5
- Sugar- 1/2 tsp
- Oil- 2tbsp
- Salt- as per taste
- Coriander leaves- 2tbsp (finely chopped)
Procedure
- Heat a pan and roast the kollu until it turns dark in colour. Let it cool after it is done.
- Now pressure cook the kollu with water for a duration of 2-3 whistles.
- Add 1tsp sugar to the tamarind pulp and leave aside.
- Grind cumin seeds, black pepper and peeled garlic together. Keep it aside.
- Now, heat oil in a kadhai and add mustard seeds, dry red chillies, asafoetida and curry leaves.
- When they start to splutter, add the grounded garlic, cumin seeds and pepper mix into the pan. Fry for a minute on medium flame.
- Take the pulp of the tamarind and pour the tamarind water into the pan. Add the mashed tomatoes and pressure cooked kollu in the pan as well. Bring it to boil and cook for 2 minutes. Sprinkle salt and stir.
Kollu rasam is ready to eat. Garnish with chopped coriander leaves and serve it hot with steamed rice and sambhar. If you want, you can add chopped onions while cooking. In many households, garlic cloves or pods are not peeled or chopped but directly added into the rasam. However, minced or mashed garlic brings its aroma and flavour to the rasam. You can modify the recipe and use your creativity.
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