Kollu rasam |selavu rasam | horsegram soup

Ingredients

• Horsegram-1/2 a cup
• Tomato-1,blanched and pureed
• Tamarind extract-1 teaspoon,thick
• Mustard-1 teaspoon
• Cumin seeds-1 teaspoon
• Asafoetida powder-a pinch
• Curry leaves-a few
• Salt to taste
• Oil-1 teaspoon
• Coriander leaves to garnish
• Grind to a smooth paste
• Pearl onion-5 numbers
• Garlic-3 large pods
• Red chillies-2
• Coriander seeds- 1 1/2 teaspoons
• Cumin seeds-1 teaspoons
• Curry leaves a few
• Cooked horsegram-2 tablespoons

You may like

Butternut and red lentil soup

Preparation

• Pressure cook the horsegram for 20 minutes with a few drops of pure castor oil.
• Please note that if you are using castor oil for the first time,use exactly two drops,even otherwise castor oil must be used judiciously.
• If castor oil is unavailable,use sesame oil. Else just pressure cook it for more than 25-30minutes,or till soft.
• Horsegram requires a longer time to cook when compared to the other legumes. Soaking helps it to cook a little faster.
• When the pressure releases,mash it lighlty with the back of a laddle and keep aside. Heat oil in a pan and put the mustard,cumin and asafoetida,curry leaves.
• When it splutters,put in ground paste and saute for a minute. Add the pureed tomato,mashed horsegram,tamarind extract and salt.
• Add water to bring it to the consistency of your liking.Bring to a boil and simmer for 5-8 minutes.
• Serve, garnished with coriander leaves,as a soup or as an accompaniment with steamed rice.