Tamil Nadu
Kollu rasam
Horse gram broth with pepper and garlic. The rasam grandmothers prescribe for cold weather.
50 minTime
6 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.
Make it your way
Grandma's wayAmmi pounded spices and a heavy dose of pepper.
The original121kcal
6 gprotein
3 gfibre
50minutes
Kollu rasam as Tamil homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Pressure cook soaked horse gram with 3 cups water for 6 whistles and let the pressure release naturally.
- 2Strain and keep the cooking water. Mash a spoon of the cooked gram into it and save the rest for sundal.
- 3Coarsely pound pepper, cumin, coriander and garlic.
- 4Boil tamarind water with crushed tomato, turmeric and salt until the raw smell goes.
- 5Add the horse gram stock and pounded spices. Heat until it froths, then turn off. Do not boil hard.
- 6Temper mustard, red chilli, asafoetida and curry leaves in ghee and pour over. Add coriander.
Serve it like this
Serve piping hot in a tumbler or over steamed rice with a spoon of ghee.
