kollu rasam recipe | kollu soup recipe | south indian ulavalu rasam
easy kollu rasam recipe | kollu soup recipe | south indian ulavalu rasam
Servings 4 Servings
Ingredients
for pressure cooking:
- ½ cup horsegram / huruli / kollu
- 4 cup water
for masala paste:
- 3 clove garlic
- 1 tsp cumin / jeera
- ½ tsp pepper
- 2 tbsp horsegram cooked
for rasam:
- 3 tsp oil
- 1 tsp mustard
- ¼ tsp methi / fenugreek
- ½ tsp cumin / jeera
- few curry leaves
- 1 tomato finely chopped
- 1 cup tamarind extract
- ¼ tsp turmeric
- ½ tsp jaggery / gud
- 1 tsp salt
- 2 tbsp coriander finely chopped
for sundal:
- 3 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- pinch hing / asafoetida
- 1 dried red chilli
- few curry leaves
- ¼ tsp turmeric
- ½ tsp salt
Instructions
- in a large kadai heat, 3 tsp oil and splutter 1 tsp mustard, ¼ tsp methi, ½ tsp cumin and few curry leaves.
- add in prepared masala paste and saute for a minute or 2.
- now add 1 tomato, 1 cup tamarind extract, ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.
- cover and boil for 10 minutes on medium flame.
- now add reserved kollu extract (cooked horsegram water) and mix well.
- boil for 2 minutes making sure the flavour is absorbed.
- finally, add coriander leaves and enjoy kollu rasam with hot steamed rice and kollu sundal.