There is a saying that goes: ‘Elachavanukku ellu, koluthavanukku kollu’, meaning ‘To one who is skinny, give sesame seeds, and one who is fat give horse gram’. I haven’t explored much into how and why horse gram dal aids in weight loss. I use both sesame seeds and horse gram in our meals regularly. But need to see how they aid in weight loss. ;-) This is my 11th rasam post. I love rasam. Period. I can drink gallons and gallons of it. I love to experiment different varieties of rasam and here is my rasam collection.
Here is my two home made rasam powder recipes,
Horse Gram Dal Rasam Podi Rasam Powder
Rasam Collections: I prepared this rasam very similar to goddu rasam without adding any toor dal. But if you are preparing sambar, you can add the cooked toor dal water or about 2 tbsps of mashed toor dal also. Here is the soothing and comfortable rasam, Ingredients:
Water – 4 cups (If using toor dal water then go for 2 cups of water + 2 cups of toor dal water) Horse Gram Dal Rasam Podi – 1 heaped tbsp or about 1.5 tbsps Ripe Tomato – 1 Garlic cloves – 2 Chopped Cilantro – hand ful Curry leaves – 1 strand Salt – 1.5 tsps Hing – ½ tsp Pepper Powder – ½ tsp Turmeric Powder – ¼ tsp Tamarind Paste – 1 tbsp or small goose berry sized tamarind Oil or ghee – 2 tsps Mustard seeds – 1 tsp Cumin seeds – 1 tsp
Prep Work:
If using tamarind, soak it in 1 cup of water and extract about 1 cup of juice. If using tamarind paste, mix it in 1 cup of water and make sure it dissolves well. Chop the tomatoes and cilantro. Peel and crush the garlic cloves.
Steps:
In a heavy bottom vessel in which you are going to prepare the rasam, add the chopped tomatoes, crushed garlic, turmeric powder, half of the curry leaves, salt, hing, rasam powder, pepper powder and salt.
To this add 1 cup of water and the tamarind water and mix it well. Check for salt at this stage.
Now heat this rasam mix in medium low flame till the mixture boils.
With a ladle or potato masher, mash all the tomatoes and mix well. Now add two more cups of water or toor dal water and the remaining curry leaves and chopped cilantro and mix well. Reduce the flame to low and heat it till the froth forms. Once the froth starts to form, turn off the heat.
Heat a separate pan or kadai or tadka pan and add ghee. Once its hot, add mustard seeds and cumin seeds. As it starts to splutter, add this to the rasam.
That’s it. Yummy kollu rasam is ready. Serve hot with rice. Notes:
As I mentioned above, toor dal water or about 2 tbsps of mashed toor dal can be used. Adjust salt and rasam powder according to your preference. Garlic is optional and if you like the garlic taste, add more garlic according to your taste preference.
📖 Recipe
