Kollu Rasam, Kollu Sundal | Kollu Recipes

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I have heard and read a lot about the health benefits of kollu(horsegram) so decided to include it our menu too. I got the rasam recipe from my colleague then got horsegram and totally forgot about it for almost 3 months...I am forgetting so many things easily these days...symptoms of getting old I guess ;). And once when I was cleaning the pantry , saw the pack and decided to make rasam the same day. It was so flavourful and a comforting combo with hot rice.

I love the taste of kollu by itself but I made sundal with the remaining kollu as hubby likes sundal.

Kollu Rasam Recipe - Ingredients

Serves 2

• Kollu / Horse gram - 1/2 cup
• Tomato - 1 roughly chopped
• Tamarind pulp - 2 tsp (optional)
• Coriander leaves - 2 tsp finely chopped
• Salt - to taste

To Temper:

• Mustard seeds - 1/2 tsp
• Red Chillies - 2 small
• Curry leaves - few
• Hing(Peungayam) - a generous pinch
• Oil - 1 tsp

To crush coarsely :

• Garlic - 3 nos
• Cumin seeds(Jeera) - 1 tsp
• Pepper - 10 nos

Method:

1.Soak kollu(horsegram) overnight with enough water. Pressure cook with 1.5 cups of water for 5 whistles. Drain the water with a handful of kollu, set it aside. Reserve the remaining kollu for making sundal.
2.Crush garlic,pepper and jeera coarsely using a hand mortar and pestle, set aside. In a pan add oil and temper the items listed under 'to temper'.

3.Then add the crushed garlic-pepper-jeera mixture and saute for a minute. Then add required salt, hing and turmeric powder. Add tomatoes and saute till raw smell leaves.

4.Mush the kollu with the drained water once and then add it to the tempered items. Add tamarind paste and allow it for a nice boil. Then add chopepd coriander leaves and switch it off.

The rasam is very flavourful with freshly crushed garlic and pepper. Suits best for steamed rice.

Kollu Sundal Recipe - Ingredients

• Kollu / Horse gram - 1/2 cup
• Turmeric powder - a generous pinch
• Salt - to taste

To Temper:

• Mustard seeds - 1/2 tsp
• Urad Dal - 1/2 tsp
• Red Chillies - 2 small
• Hing(Peungayam) - a generous pinch

Method:

1.Heat oil in a pan add the items listed under 'to temper'. Then add required salt, turmeric powder and hing.Add the cooked kollu and saute for a minute.

Then add coconut, saute till it slightly turns brown then switch it off.

My Notes:

• I added a handful of kollu in the rasam, you can skip it and just use the drained water alone.
• We can also add rasam powder but I prefer freshly crushed garlic jeera and pepper.
• We can also make chutney using the cooked kollu , will be posting it in future.