📝 About This Recipe
Deeply aromatic and soul-warming, this Horse Gram Rasam is a nutritional powerhouse known in South India as 'Kollu Rasam.' This earthy legume soup balances the nutty, robust flavor of horse gram with tangy tamarind, spicy black pepper, and fragrant toasted spices. It is celebrated not just for its complex savory profile, but for its legendary ability to boost metabolism and provide comfort during chilly months.
🥗 Ingredients
The Legume Base
- 1/2 cup Horse Gram (Kollu) (washed and soaked for 4 hours)
- 3 cups Water (for pressure cooking)
- 1/4 teaspoon Turmeric powder
The Rasam Spice Paste
- 1 tablespoon Black Peppercorns (whole)
- 1 tablespoon Cumin Seeds
- 1 teaspoon Toor Dal (dry)
- 2 pieces Dry Red Chilies (stemmed)
- 4-5 pieces Garlic Cloves (peeled)
The Liquid Gold
- 1 tablespoon Tamarind Paste (or a small lemon-sized ball soaked in 1/2 cup water)
- 1 large Tomato (finely chopped)
- 1/4 teaspoon Asafoetida (Hing)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Cilantro (chopped with stems)
The Tempering (Tadka)
- 1 tablespoon Ghee or Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 sprig Curry Leaves (fresh)
👨🍳 Instructions
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1
Drain the soaked horse gram and place it in a pressure cooker with 3 cups of water and turmeric. Cook for 6-8 whistles until the beans are completely soft and mashable.
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2
Once the pressure releases naturally, drain the cooked horse gram, but reserve all the nutrient-rich cooking liquid (the 'kattu'). This liquid is the base of your rasam.
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3
Take 2 tablespoons of the cooked horse gram and set it aside. The remaining cooked beans can be used for a salad or stir-fry (sundal).
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4
In a small pan, dry roast the peppercorns, cumin, toor dal, and red chilies over medium heat until fragrant (about 2 minutes). Let cool.
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5
In a blender or mortar and pestle, grind the roasted spices along with the garlic cloves and the 2 tablespoons of reserved cooked horse gram into a coarse paste.
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6
In a heavy-bottomed pot, combine the reserved horse gram cooking liquid, tamarind extract, chopped tomatoes, and salt.
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7
Bring this mixture to a gentle boil over medium heat. Simmer for 8-10 minutes until the raw smell of the tamarind disappears and the tomatoes soften.
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8
Stir in the prepared coarse spice paste and the asafoetida. Add an extra cup of water if the consistency is too thick.
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9
Watch the pot closely; rasam should never reach a rolling boil once the spices are added. Wait until a frothy layer forms on the surface.
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10
As soon as the rasam begins to froth and just starts to simmer at the edges, turn off the heat immediately to preserve the delicate aromas.
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11
In a small tempering pan, heat the ghee or oil. Add mustard seeds and let them splutter. Add the curry leaves and fry for 5 seconds.
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12
Pour this hot tempering over the rasam. Garnish generously with fresh cilantro and cover with a lid for 5 minutes to trap the flavors before serving.
💡 Chef's Tips
Always soak the horse gram for at least 4 hours; it is a very hard legume and won't soften properly otherwise. Never over-boil the rasam after adding the ground spice paste, as this makes the herbs bitter and kills the aroma. Grinding a small portion of the cooked gram back into the rasam provides a beautiful body and a creamier texture. If you find the rasam too tangy, add a small piece of jaggery (palm sugar) at the end to balance the flavors. Use fresh, high-quality black peppercorns for that signature 'bite' that defines a good horse gram rasam.
🍽️ Serving Suggestions
Serve piping hot in a mug as a digestive soup or appetizer. Pair with steamed Ponni rice and a dollop of ghee for a comforting main meal. Accompany with crispy Papadums or a spicy potato fry (Urulaikizhangu Varuval). Goes wonderfully with a side of cooling yogurt rice to balance the heat. A glass of warm lemon water after the meal complements the detoxifying properties of the horse gram.