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South Indian Horse Gram Soup (Kollu Rasam)
A deeply comforting, tangy, and peppery South Indian soup made with protein-packed horse gram. The slow-simmered broth is tempered with mustard seeds, garlic, and curry leaves, creating a rustic rasam that's both healing and satisfying — perfect for rainy days or when you need a nourishing pick-me-up.
For 4 servings
- prep
Soak the horse gram overnight.
Rinse half a cup of horse gram well under running water. Soak it in enough water to cover by 2 inches for at least 8 hours or overnight. Drain and set aside before cooking.
TIPSoaking horse gram reduces cooking time and makes it easier to digest. - pressure cook · ~20 min
Pressure cook the horse gram.
Transfer the drained horse gram to a pressure cooker with 2 cups of water. Cook on medium heat for 5 to 6 whistles, then let the pressure release naturally. The gram should be soft and mashable.
- simmer · ~15 min
Simmer the rasam base.
Pour the cooked horse gram along with its cooking liquid into a soup pot. Add 2 more cups of water, chopped tomatoes, crushed garlic, black peppercorns, cumin seeds, turmeric powder, red chili powder, and salt. Squeeze in the soaked tamarind extract. Bring to a boil, then reduce heat and simmer for 15 minutes, mashing the tomatoes and horse gram gently as it cooks.
TIPMashing the cooked horse gram and tomatoes against the side of the pot releases more body into the thin broth. - temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat until shimmering.2.Add mustard seeds and let them splutter completely (30 sec).3.Add dried red chili and curry leaves, frying until fragrant (15 sec).4.Sprinkle in asafoetida and immediately pour the tempering over the simmering rasam.TIPPour the tempering from a slight height for that dramatic sizzle — it awakens the aromatics instantly. - simmer · ~2 min
Finish and garnish the rasam.
Stir the tempering into the rasam and let it bubble for 2 more minutes. The broth should be thin, aromatic, and deeply flavored. Turn off the heat and stir in the chopped coriander leaves.
- serve
Serve hot.
Ladle into katoris or small bowls and serve piping hot as a soup, or mix it with steamed rice for a comforting meal.
TIPKollu Rasam tastes even better after sitting for an hour, as the pepper and cumin continue to infuse the broth.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak horse gram overnight to reduce cooking time and improve digestibility.
- 2Mash the cooked horse gram and tomatoes against the pot for a thicker, heartier broth.
- 3Use a gooseberry-sized tamarind ball for authentic sourness; adjust to taste.
- 4Let the pressure release naturally for fully tender, mashable horse gram.
- 5Pour the tempering from a slight height for a dramatic sizzle that awakens aromatics.
- 6Let the rasam rest for an hour after cooking for deeper pepper and cumin infusion.
Adapt it for your goals.
Lighter broth
Replace 1 cup of the cooking water with an extra cup of thin tamarind water for a more tangy, lighter rasam — perfect for those who prefer a sharper, less starchy soup.
Vegetable boostVegetable boost
Add 1 chopped carrot and 1/4 cup chopped pumpkin along with the tomatoes for extra sweetness and body, ideal for a more filling meal.
Spicy kickSpicy kick
Crush 2-3 extra black peppercorns and add them during the simmer for a more pronounced heat, beloved by those who enjoy a fiery rasam.
No tamarindNo-tamarind
Substitute tamarind with 1 tablespoon of lemon juice added at the end for a fresher, citrusy sourness — a great option when tamarind isn't available.
Why this is on our healthy list.
Rich in Plant Protein
Horse gram is a legume packed with protein, making this rasam a nourishing choice for vegetarians and those looking for meatless protein sources.
Digestive Support
Cumin, asafoetida, and black pepper are traditional digestive aids in Ayurveda, helping to soothe the stomach and reduce bloating after a heavy meal.
Low in Calories, High in Flavor
This broth-based rasam is naturally low in calories and fat, relying on spices and tangy tamarind for its satisfying taste without heavy oils or creams.
Immune-Boosting Spices
Turmeric, black pepper, and garlic are known for their anti-inflammatory and immune-supportive properties, making this a comforting soup for cold days.
Frequently asked questions
Yes, you can use pre-cooked or canned horse gram. Rinse canned gram well and skip the pressure cooking step — just simmer it directly in the rasam base for 10-15 minutes.
