Firstly, in a pressure cooker, add 1 cup of horse gram, ½ tsp of turmeric, 1 tsp of salt, and 5 cups of water.

Pressure cook for 8 whistles or until the horse gram has cooked well.

Strain the horse gram extract and keep aside.

To prepare the masala paste, in a pan, heat 1 tsp coconut oil. Add 1 tbsp coriander seeds, ½ tbsp cumin seeds, ¼ tsp methi, 6 dried red chilli.

Saute on low flame till the spices turn aromatic.

Cool completely, and transfer to the mixer jar.

Add ½ cup coconut, ½ cup cooked horse gram, 1 clove garlic.

Grind to a smooth paste, adding water as required. Keep aside.

Take the horse gram extract into the large vessel. Add 1 cup tamarind extract, 2 tsp jaggery, 3 chilli, ½ tsp turmeric, few curry leaves and 1 tsp salt.

Mix well and boil for 5 minutes or until the raw flavour of tamarind is gone.

Add in prepared masala paste and mix well, adjusting the consistency.

Boil for 5 minutes or until the raw flavour of the masala is gone.

To prepare the tempering, heat 1 tablespoon of coconut oil.

Add 8 cloves of garlic and sauté until they are well roasted.

Add 1 tsp mustard, 1 dried red chilli, and few curry leaves. Splutter the tempering.

Pour the tempering over the rasam and mix well.

Finally, enjoy the Horse Gram Rasam Recipe, which pairs perfectly with hot steamed rice.