Kollu Rasam (Horse Gram Rasam)

Horse gram (kollu) is one of the most nourishing pulses of South India and is said to keep you warm in winter. Its cooking water and a few crushed beans become a tangy, peppery rasam with tamarind and garlic – drink it from a cup or pour it over rice.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Soak 480 min
• Cook 45 min
• Vegan · gluten-free · Spicy
• Famous in Tamil Nadu

Ingredients

• 100 g horse gram (kollu), soaked overnight
• 1 tsp salt
• 1 tbsp tamarind paste
• 1 tomato, chopped
• For the rasam powder: 1 tsp black peppercorns, 1 tsp cumin seeds, 1 tsp coriander seeds, 2 dried red chillies, 5 garlic cloves
• 1 tbsp ghee or oil
• ½ tsp mustard seeds
• 10 curry leaves
• 1 pinch asafoetida
• fresh coriander

Method

1. Pressure-cook the horse gram with 800 ml water for 6–8 whistles (or simmer 60 minutes) until soft. Strain and keep the water; mash 2 tbsp of the beans.
2. Dry-roast pepper, cumin, coriander and chillies, then crush coarsely with the garlic.
3. Boil the tamarind, tomato and salt in 300 ml water for 5 minutes. Add the horse gram water, mashed beans and the crushed spices and bring to a gentle froth – don't boil hard.
4. Heat the ghee, add mustard seeds, curry leaves and asafoetida and pour over the rasam.
5. Add coriander and serve hot with rice or in a cup. Use the remaining beans for a sundal or salad.

Tip: Rasam should only just come to a foam – long boiling makes it bitter.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.