Friday, February 25, 2011

Horsegram Rasam / Kollu Rasam

  • 1 cup Horsegram
  • 1 tsp Cumin seeds
  • 1/2 tsp Peppercorns
  • 1 clove Garlic
  • 2 tbsp Coriander leaves chopped
  • 1 lemon size Tamarind
  • 1 tsp Jaggery powder
  • 1 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1 pinch Asafoetida
  • 4 Curry leaves
  • 1 Dry red chili broken
  • 1 pinch Asafoetida
  • Salt to taste

  1. Clean the horsegram without any stones in it.
  2. Now pressure cook it with enough water for about 4-5 whistles.
  3. Now strain the water and keep aside.
  4. The water will be in brick red color.
  5. Now remove the extract from tamarind.
  6. Grind peppercorns, cumin seeds and garlic to a coarse paste.
  7. Now take a bowl, add tamarind extract, grounded paste, coriander leaves, jaggery, curry leaves, salt and the strained water from the horsegram.
  8. Mix them all well.
  9. Now heat a kadai or wok, add oil, when hot add mustard seeds.
  10. When the mustard seeds splutter, add asafoetida and red chillies.
  11. Now add the horsegram liquid in it.
  12. If very thick dilute it with water.
  13. Allow to boil. When first boil comes remove from heat.
  14. Transfer to a serving bowl and serve with hot steamed rice and papad.
  1. With the cooked Horsegram make curry or just serve as a salad with raw onions, chopped coriander leaves and tomatoes.

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