Kollu rasam / Horsegram soup

        Kollu or horsegram is another new inclusion in our diet. I have heard that this gram helps you to reduce weight and also in elimination of bad cholesterol.The outer portion of the gram is very hard and therefore it needs to be soaked for more than eight hours and then pressure cooked. This can be used to make various numbers of healthy dishes.You can even powder this and have a spoon of this in combination with cumin seeds powder to enjoy more health benefits. I will surely come up with more recipes with this wonder gram. Till then enjoy the rasam or soup which is my second entry for the marathon.

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Kollu rasam / Horsegram soup Yum
  1. Soak the kollu/horsegram overnight in water. Drain and wash with water. Pressure cook till it turns soft. Grind the tomato, red chilies,ginger and garic(along with a teaspoon of cooked horsegram) to a paste.As I make rasam in eeya chembu(special utensil for making rasam), I mix everything together. So add the cooked gram, ground paste, tamarind pulp, curry leaves, turmeric powder, rasam powder ,salt and asafoetida. Mix well. Boil this mixture till it bubbles for around 10 minutes. Garnish with coriander leaves.
Recipe Notes

   Serve hot with rice or just have as it it. Very soothing for sore throats.

 Do check out what my marathon buddies have cooked today-

Diabetes Diet/Management: Srivalli,Champa,Harini,PJ

Kid Friendly Recipes: Kalyani,Shylaja,Veena

Seven Days of Soup:Usha, Sowmya

30 Minutes Meals: PriyaSuresh 

Seven days of Cakes:  Anusha

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27 thoughts on “Kollu rasam / Horsegram soup”

  1. Rasam looks delicious. Just add some steamed rice to it and make it a yummy meal. Fabulous dish.Deepa Hamaree Rasoi

  2. Soup looks very healthy.. I have some awards for you in my blog.. please collect it when u drop by next time..

  3. Though i do not make kollu rasam as such, i pound the kollu with the ingredients for the rasam powder…your post makes me rethink, i should try making the rasam. I love the beautifully mild colour, mine is always on the darker tinge, blame it on the tamarind I get to cook with.

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