A soothing and comforting rasam prepared with homemade kollu rasam podi! This kollu rasam is a delicious one that will definitely tingle your taste buds!
A quick and easy way to prepare this healthy kollu rasam or horsegram rasam is with horsegram rasam powder. Earlier, I had posted how to make the kollu rasam podi, and now here is the rasam recipe using the same.
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Like goddu rasam and Kerala-style rasam, you can prepare this rasam in less than 30 minutes. I am using my homemade tamarind paste, so there is no soaking involved, either. This rasam is definitely a great recipe when time is pressing or for busy weekdays.
Ingredients required
This kollu rasam is a very simple and quick rasam without toor dal. Apart from the homemade kollu rasam powder, this rasam needs basic ingredients from the pantry.
- To add the tangy flavor to the rasam, we add tomatoes and tamarind paste.
- As for the spices, we need rasam spice mix, pepper powder, turmeric powder, and salt.
- For the aromatics, we use cilantro, curry leaves, and garlic. I keep repeating it, but if you don’t have curry leaves, please ignore it. There is no substitute for curry leaves.
- Finally, for tempering, we need ghee, mustard seeds, and cumin seeds.
Along with these ingredients, we need water. Please check the recipe card for exact measurements.
Dietary specifications
This kollu rasam is naturally gluten-free and nut-free. I have used ghee for tempering. But feel free to use neutral oil for tempering for a vegan version.
What to serve it with
I love this rasam with rice and potato curry. Rasam and potato is my favorite combination. But you can also enjoy it with any other poriyal varieties or kootu varieties. Alternatively, you can enjoy this as a simple soup with a salad like kala chana chaat, chickpeas stir fry, or edamame stir fry.
How to make kollu rasam
- In a heavy bottom vessel in which you are going to prepare the rasam, add the tamarind paste, salt, chopped tomatoes, crushed garlic, turmeric powder, half of the curry leaves, kollu rasam powder, and fresh ground pepper.
- Add 2 cups of water and mix well.
- Now simmer the rasam over medium-low heat. When the rasam mix comes to a boil, add the remaining curry leaves and 2 tbsp chopped cilantro. Simmer again for a minute.
- Next, add two more cups of water, reduce the heat to low, and let the rasam simmer.
- When it becomes frothy, turn off the heat.
- Finally, add 1 tbsp of cilantro and close the rasam pan with a lid to steep in the flavors.
- Heat a separate pan or kadai or tadka pan and add ghee. When it’s hot, add mustard seeds and cumin seeds. As it starts to splutter, add this to the rasam.
That’s it. Yummy kollu rasam is ready. Serve hot with rice, or enjoy it as a simple soup.
Recipe notes
- I prepared this rasam in a very similar way to the goddu rasam without adding any toor dal. But you can also add the cooked toor dal water if you have about 2 tbsps of mashed toor dal.
- Adjust salt and rasam powder according to your preference.
- Garlic is optional, and if you like the taste of garlic, add more garlic according to your taste preference. You can add up to 5 to 6 big garlic cloves.
- I have used tamarind paste here. You can use tamarind pulp, soak gooseberry-sized tamarind in 1 cup for 30 to 45 minutes, and extract the juice.
More rasam recipes
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Kollu Rasam | Horsegram Rasam with Homemade Rasam Powder
Tingle your taste buds with the delicious homemade kollu rasam. A flavorful and hassle-free recipe for busy days.
Servings: 4
Calories: 51kcal
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp= 15ml; 1tsp=5ml;
Instructions
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In a heavy bottom vessel in which you are going to prepare the rasam, add the tamarind paste, salt, chopped tomatoes, crushed garlic, turmeric powder, half of the curry leaves, kollu rasam powder, and fresh ground pepper.
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Add 2 cups of water and mix well.
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Now simmer the rasam over medium-low heat. When the rasam mix comes to a boil, add the remaining curry leaves and 2 tbsp chopped cilantro. Simmer again for a minute.
-
Next, add two more cups of water, reduce the heat to low, and let the rasam simmer.
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When it becomes frothy, turn off the heat.
-
Finally, add 1 tbsp of cilantro and close the rasam pan with a lid to steep in the flavors.
-
Heat a separate pan or kadai or tadka pan and add ghee. When it’s hot, add mustard seeds and cumin seeds. As it starts to splutter, add this to the rasam.
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That’s it. Yummy kollu rasam is ready. Serve hot with rice, or enjoy it as a simple soup.
Notes
- I prepared this rasam in a very similar way to the goddu rasam without adding any toor dal. But you can also add the cooked toor dal water if you have about 2 tbsps of mashed toor dal.
- Adjust salt and rasam powder according to your preference.
- Garlic is optional, and if you like the taste of garlic, add more garlic according to your taste preference. You can add up to 5 to 6 big garlic cloves.
- I have used tamarind paste here. You can use tamarind pulp, soak gooseberry-sized tamarind in 1 cup for 30 to 45 minutes, and extract the juice.
Nutrition
Calories: 51kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 1066mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 937IU | Vitamin C: 61mg | Calcium: 67mg | Iron: 2mg
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Originally posted in 2016, this recipe has now been updated with a recipe card, fresh images, and nutritional details.