Kollu rasam |selavu rasam | horsegram soup

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4
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


  • 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.


Kollu Rasam |Selavu Rasam | Horsegram Soup, photo 1
Kollu Rasam |Selavu Rasam | Horsegram Soup, photo 2


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