Kollu Rasam Recipe | How to make Kollu Rasam | ಹುರಳಿ ಕಟ್ಟಿನ ಸಾರು | Horsegram spicy broth

Name: Kollu Rasam Recipe | How to make Kollu Rasam | ಹುರಳಿ ಕಟ್ಟಿನ ಸಾರು | Horsegram spicy broth
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Ingredients: 60 grams Horsegram (Kollu/ Kulti/ Kulith -soaked for 1-2 hours in hot water); 300 ml Hot water; 1 Tomato (medium, minced); 1 tsp thick tamarind paste (or 1 small lemon tamarind soaked in hot water and extracted); 1 tsp salt; 1 tsp Ghee (sub with sesame oil for vegan); 2 tsp Jaggery; 1/8 tsp Turmeric Powder; 1 tsp Cumin seeds (Cumin seeds / Jeerige); 1/4 tsp Whole Black Pepper (milagu/Menasu); 1 TBSP Coriander seeds (Dhaniya/ Kothambari beeja); 2 Dry Red Chillies (Vathal Milagai / Ona Menasinkaayi); 1 tsp Ghee (sub with vegan option if required); 1/2 tsp Mustard Seeds (Kadugu / Saasive); 1/2 tsp Cumin seeds (Cumin seeds / Jeerige); 1/8 tsp Asafoetida (Hing, skip for GF version); 1 sprig Curry Leaves; 1 tsp Green coriander leaves (minced fine)

Published: Apr 12, 2016 · Modified: Feb 15, 2024 by Kalyani · This post may contain affiliate links · 33 Comments

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What is Kollu Rasam

Kollu Rasam is a flavourful spicy broth (rasam) made with soaked and cooked Horsegram and spices. Served as a soup or with steamed rice

What are ways to use Horsegram

Kollu (Tamil) or Horsegram (called Kulti / Kulith in Konkani / Marathi), Huralikaalu (ಹುರುಳಿಕಾಳು) in Kannada is a protein rich lentil, and consumed for its diuretic properties, it's also known for alleviating mild skin allergies. Today we have an aromatic broth (a.k.a Rasam) made from these lentils.

NOTE OF CAUTION : Horsegram is extreme heat-inducing in nature (ushna) just like sesame, so any dish with Horsegram is best made in rainy or winters / cooler climates

As with most Rasam varieties, this tastes best when eaten piping hot with rice and ghee along with a simple stir fry. Today's recipe can also be made vegan if using vegan butter / ghee. Other dishes made with these legume are upperi (stir fry), Chutney, Uluva Chaaru biryani, Sundals (steamed salads) and added to salads. Konkani cuisine uses this legume extensively in their dishes like Dosa, Stir fry, palle etc. Another unique rasam with fresh fenugreek leaves is my granmom's Menthye Kattina Saaru - be sure to check that out too.

Though not as popular as other lentils like Black gram (Urad dal) or Channa dal, this is usually eaten in rural areas for its healthy properties and is slowly making a comeback to urban kitchens now

Other UNIQUE Rasam varieties you may like on the blog:

Carrot + Moong Dal Rasam

Garlic Pepper Rasam shots

Elumichai Rasam (Tangy Lemon Rasam, No tamarind)

Vettalai Rasam (Betel leaf rasam)

Benefits of consuming Horsegram (Source - here)

It is high in Iron, calcium and protein, and zero fat, making it one of the highest calcium content amongst all pulses
100 grams of cooked Horsegram has 22 grams of protein - so another win for plant based protein, isn't it?
Reduces Insulin resistance with regular consumption.
Has amazing anti-inflammatory properties.

How to cook Horsegram for Rasam and other dishes

Cooking Horse gram is tricky, because of its hard texture , so be sure to soak it in warm water for at least 2-3 hours minutes before cooking.
Pressure cooking works best for cooking this legume, although you can use stove top method with a large pan of boiling water for smaller quantities.

Lets get to the recipe then...

PIN FOR LATER

Kollu Rasam - Horsegram Spicy Broth - Best served with Hot rice and ghee (clarified butter)

Prep time : 15 mins, cook time : 10 mins, Serves :4

Cuisine : South Indian ; Course : Accompaniments / Sides

Ingredients to make Kollu Rasam

60 grams Horsegram (Kollu/ Kulti/ Kulith -soaked for 1-2 hours in hot water)
300 ml Hot water
1 tomato (medium, minced)
1 teaspoon Tamarind paste (or 1 small lemon tamarind soaked in hot water and extracted)
1 teaspoon salt
1 teaspoon ghee (sub with sesame oil for vegan)
2 teaspoon Jaggery
⅛ teaspoon Turmeric powder

To grind:

1 teaspoon Cumin (Cumin seeds / Jeerige)
¼ teaspoon Whole Black pepper (milagu/Menasu)
1 tablespoon Coriander seeds (Dhaniya/ Kothambari beeja)
2 Dry Red Chillies (Vathal Milagai / Ona Menasinkaayi)

Tempering:

1 teaspoon Ghee (sub with vegan option if required)
½ teaspoon Mustard seeds (Kadugu / Saasive)
½ teaspoon Cumin (Cumin seeds / Jeerige)
⅛ teaspoon Asafoetida (Hing, skip for GF version)
1 sprig Curry leaves
1 teaspoon coriander leaves (minced fine)

Method to make Kollu Rasam

Wash the lentils 2-3 times, Soak in hot water for 2-3 hours (or even overnight in the fridge).
Drain the soaked horse gram and boil in a open pan with hot water for 10-15 mins, drain the water and reserve it. Slightly mash up the horse gram with the back of a spoon.
Alternately, drain and pressure cook legumes for 3-4 whistles with 1 cup water till soft, drain the water and reserve.
In a pan, roast all the ingredients to grind, one by one till aromatic. Cool and powder.
In a deep bottomed pan, add 1.5 cups of water, half of the boiled lentil stock, tamarind paste, turmeric, salt, jaggery, ground spice powder and bring to a rolling boil. Now add the boiled horse gram and boil for 3-4 mins more.
Prepare tempering with the tempering ingredients and add to the rasam.
Adjust salt and spice and serve hot.

Kollu Rasam Recipe | How to make Kollu Rasam | ಹುರಳಿ ಕಟ್ಟಿನ ಸಾರು | Horsegram spicy broth

Kalyani

Kollu Rasam is a flavourful spicy broth (rasam) made with soaked and cooked Horsegram and spices. Served as a soup or with steamed rice

5 from 6 votes

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Prep Time 15

Cook Time 10

Soaking time 2

Total Time 2 25

Course Appetizer, Side Dish

Cuisine Indian, Karnataka Cuisine, South Indian, Tamilnadu Cusine

Servings people

Equipment

Pressure Cooker
Thick Bottomed Pan

Ingredients

60 grams Horsegram Kollu/ Kulti/ Kulith -soaked for 1-2 hours in hot water
300 ml Hot water
1 Tomato medium, minced
1 teaspoon thick tamarind paste or 1 small lemon tamarind soaked in hot water and extracted
1 teaspoon salt
1 teaspoon Ghee sub with sesame oil for vegan
2 teaspoon Jaggery
⅛ teaspoon Turmeric Powder
1 teaspoon Cumin seeds Cumin seeds / Jeerige
¼ teaspoon Whole Black Pepper milagu/Menasu
1 tablespoon Coriander seeds Dhaniya/ Kothambari beeja
2 Dry Red Chillies Vathal Milagai / Ona Menasinkaayi
1 teaspoon Ghee sub with vegan option if required
½ teaspoon Mustard Seeds Kadugu / Saasive
½ teaspoon Cumin seeds Cumin seeds / Jeerige
⅛ teaspoon Asafoetida Hing, skip for GF version
1 sprig Curry Leaves
1 teaspoon Green coriander leaves minced fine

Instructions

Wash the lentils 2-3 times, Soak in hot water for 2-3 hours (or even overnight in the fridge).
Drain the soaked horse gram and boil in a open pan with hot water for 10-15 mins, drain the water and reserve it. Slightly mash up the horse gram with the back of a spoon.
Alternately, drain and pressure cook legumes for 3-4 whistles with 1 cup water till soft, drain the water and reserve.
In a pan, roast all the ingredients to grind, one by one till aromatic. Cool and powder.
In a deep bottomed pan, add 1.5 cups of water, half of the boiled lentil stock, tamarind paste, turmeric, salt, jaggery, ground spice powder and bring to a rolling boil. Now add the boiled horse gram and boil for 3-4 mins more.
Prepare tempering with the tempering ingredients and add to the rasam.
Adjust salt and spice and serve hot.