South Indian Horse Gram Soup (Kollu Rasam)
A robust and flavorful South Indian soup, Kollu Rasam is crafted from the nutrient-rich stock of cooked horse gram, infused with a blend of aromatic spices, garlic, and tangy tamarind, offering deep comfort and a healthy boost.
For 4 servings
Soak the horse gram overnight (at least 8 hours). Drain the soaked gram and rinse thoroughly.
In a pressure cooker, combine the soaked horse gram with 4 cups of fresh water. Cook for 6-8 whistles or until the gram is very tender. Allow the pressure to release naturally. Strain the cooked horse gram, reserving the cooking water. You should have about 3-3.5 cups of stock. Set aside the cooked gram (you can add some back to the rasam or use it in another dish).
In a small blender or mortar and pestle, combine the chopped tomato, garlic cloves, black peppercorns, and cumin seeds. Grind to a coarse paste, adding a splash of water if needed to aid blending.
In a medium-sized pot or kadai, heat the cooking oil over medium heat. Add the mustard seeds and let them splutter. Then add the fenugreek seeds, dried red chilies, and curry leaves. Sauté for about 30 seconds until fragrant.
Add the asafoetida and turmeric powder to the tempering, stirring quickly for a few seconds to prevent burning.
Stir in the ground tomato-spice paste and sauté for 2-3 minutes until the raw smell disappears and the oil starts to separate.
Add the reserved horse gram cooking water and the tamarind paste (or diluted tamarind pulp). Stir well to combine. Add salt to taste.
Bring the rasam to a gentle boil, then reduce the heat to low and let it simmer for 8-10 minutes, allowing the flavors to meld. Do not over-boil, as it can diminish the fresh flavors.
If desired, add a spoonful or two of the cooked horse gram back into the rasam for added texture and nutrition. Taste and adjust seasoning if necessary.
Garnish with fresh chopped coriander leaves and serve hot with steamed rice, dosa, idli, or as a comforting soup on its own.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the horse gram overnight is crucial for proper cooking and digestibility. Don't skip this step.
- 2For the best flavor, always grind the peppercorns, cumin, and garlic fresh. Pre-ground powders won't yield the same aromatic depth.
- 3When tempering, ensure the mustard seeds fully splutter before adding other ingredients; this indicates they are cooked and their flavor is released.
- 4Avoid over-boiling the rasam once the tamarind is added. A gentle simmer is enough to meld flavors without making it too thick or losing its freshness.
Adapt it for your goals.
Spice Level Adjustment
Increase or decrease the black peppercorns and dried red chilies to suit your preferred spice level. A pinch of red chili powder can also be added for extra heat.
Added VegetablesAdded Vegetables
For a heartier soup, you can add finely diced carrots, bottle gourd, or even a handful of spinach along with the horse gram stock during simmering.
Protein BoostProtein Boost
Instead of discarding the cooked horse gram, add all of it back to the rasam for a thicker, more protein-rich soup. You can also lightly mash some of it for a creamier texture.
Why this is on our healthy list.
Rich in Protein
Horse gram is an excellent source of plant-based protein, essential for muscle repair, growth, and overall bodily functions, making this rasam highly nutritious.
High in Fiber
The high fiber content in horse gram aids digestion, promotes satiety, and helps regulate blood sugar levels, contributing to gut health and weight management.
Packed with Minerals
Horse gram is abundant in vital minerals like iron, calcium, and phosphorus, which are crucial for bone health, red blood cell formation, and energy metabolism.
Frequently asked questions
Yes, you can cook horse gram on the stovetop. After soaking, boil it in a regular pot with plenty of water for 1.5-2 hours, or until tender. You may need to add more water during cooking.
