๐ŸŒฟ๐Ÿฅฃ Kollu Rasam

(Horsegram Rasam)

Simple, grounding, and deeply warming

Spice Level: ๐ŸŒถ๏ธ๐ŸŒถ๏ธ Medium

Prep: 20 mins | Cook: 35 mins | Serves: 4โ€“6
Calories (approx): 140โ€“160 per serving

๐Ÿฅ„ Sacred Spoons & Simmered Memories

๐ŸŒฟ Introduction

Kollu Rasam is a robust, earthy South Indian rasam made with horsegram, a lentil prized in
traditional kitchens for its warming, detoxifying qualities.

Popular in Tamil Nadu and Karnataka homes during colder months, this rasam is deeply nourishing,
gently spiced, and known for supporting digestion, immunity, and joint health.

Unlike sharper rasams, Kollu Rasam has a rounded, grounding depth โ€” slow-cooked, soulful,
and meant to be sipped or mixed with hot rice and ghee.

โ€œSome broths donโ€™t rush โ€” they heal slowly, spoon by spoon.โ€

Kollu Rasam

(Horsegram Rasam)

Photo by Stirred By Spice

๐Ÿ“ Ingredients

For the Rasam Base

  • Horsegram (Kollu) โ€“ ยผ cup

  • Tomato โ€“ 1 medium, chopped

  • Tamarind paste โ€“ 1 tsp

  • Turmeric powder โ€“ ยผ tsp

  • Water โ€“ 3 cups

  • Salt โ€“ to taste

To Grind (Dry)

  • Black peppercorns โ€“ 1 tsp

  • Cumin seeds โ€“ 1 tsp

  • Coriander seeds โ€“ 1 tsp

  • Dry red chilli โ€“ 1, broken

For Tempering

  • Ghee โ€“ 1 tbsp

  • Mustard seeds โ€“ ยฝ tsp

  • Curry leaves โ€“ 8โ€“10

  • Asafoetida (hing) โ€“ a pinch

Finishing

  • Fresh coriander โ€“ 1โ€“2 tsp, finely chopped

๐Ÿฝ๏ธ Instructions

  • Cook Horsegram
    Soak horsegram for     8 hours or overnight. Pressure cook with 1ยฝ cups water for 4โ€“5 whistles until soft. Mash lightly and strain, reserving the cooking water.

  • Prepare Rasam Base
    In a pot, add strained horsegram water, chopped tomato, tamarind paste, turmeric, salt, and remaining water. Simmer gently for     10โ€“12 minutes.

  • Grind Spices
    Dry roast pepper, cumin, coriander seeds, and dry red chilli until aromatic. Grind coarsely.

  • Simmer Rasam
    Add ground spice mix to the simmering rasam. Let it foam lightly โ€”     do not boil vigorously.

  • Tempering Magic
    Heat ghee, splutter mustard seeds, add curry leaves and hing. Pour over rasam, cover, and rest for     2 minutes.

  • Finish & Serve
    Garnish with coriander and serve hot.

๐Ÿท Optional Serving Notes

Best enjoyed with steamed rice and ghee for winter nourishment.

Can be sipped like a medicinal broth during cold or rainy days.

๐Ÿ’ฌ Soulful Note

This is the kind of rasam elders made without measuring spoons โ€” slow, intentional, and full of care.

Kollu Rasam doesnโ€™t shout with spice; it steadies you, warms you, and brings the body back into balance.

๐Ÿ“š Cookโ€™s Wisdom / FAQs

Cook's Wisdom

Tip: Ayurvedic tip: Drink hot for best absorption and warmth.

  • Too strong? Dilute with warm water and add extra ghee.

  • Bitter notes? Ensure horsegram is well soaked and cooked fully.

๐Ÿ“Š Nutrition (Per Serving โ€” Approx.)

  • Calories 150

  • Protein 7g

  • Carbs 18g

  • Fat 5g

  • Fiber 6g

๐Ÿƒ๐ŸŒถ๐Ÿƒ The Bottom Line

A slow-simmered, grounding rasam that heals from within โ€” earthy, warming, and rooted in winter wisdom.

๐Ÿงก Meet the Heart Behind the Spice

Maya Shetty โ€“ Stirred By Spice Author Photo

Hi, Iโ€™m Maya Shetty โ€” cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart โ€” where simple ingredients and warm flavors turn everyday meals into moments of connection.

๐Ÿ’ฌ Iโ€™d Love to Hear From You!

Your words, memories, and reflections mean the world to me.
Share your thoughts using the form below โ€” I read every message.

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