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kollu rasam recipe
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5 from 45 votes

kollu rasam recipe | kollu soup recipe | south indian ulavalu rasam

easy kollu rasam recipe | kollu soup recipe | south indian ulavalu rasam
Course rasam
Cuisine tamil
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 2 hours
Total Time 30 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

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.