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Kollu Rasam

Horsegram Rasam recipe
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: Tamilnadu cuisine
Servings: 4 servings
Author: Jinoo Jayakrishnan
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  • 1 cup horsegram
  • 5-6 cloves garlic
  • 1 tsp peppercorns
  • 1/2 tsp cumin seeds
  • 1/4 tsp coriander seeds
  • 1/8 tsp fenugreek seeds
  • 1/2 tsp chana dal
  • 1 large tomato
  • 1 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1 pinch asafoetida
  • 1/4 cup tamarind water
  • 1/4 tsp coriander powder
  • 1/2 tsp pepper powder
  • 1/4 tsp chilli powder
  • salt to taste
  • 1/8 tsp jaggery


  • Soak the Horsegram overnight or for 6-8 hours, Pressure cook it with enough water to 5-6 whistles. Open and strain the horsegram. Keep aside the water reserved
  • Grind together garlic, peppercorns, cumin seeds, coriander seeds, fenugreek seeds and tomato to coarse paste
  • Heat oil in a pan, splutter mustard seeds. Add turmeric powder.
  • Add curry leaves, ground paste and asafoetida.Saute well.
  • Add reserved horsegram water, water and Pour in tamarind water
  • coriander powder, chilli powder ,pepper powder, Salt and jaggery to be added and mix well Let it come to a boil.  Switch off and serve hot!