Kollu Rasam is generally we have to soak in water overnight and pressure cooker it and then grind and add to make rasam. But today I'm sharing you the fool proof method which we have to fry the kollu and grind with other ingredients use for rasam. The best meal never completes without rasam. Also it ease the digestion after heavy meal.
I make this quite a lot of ways but this is my favorite and fool
proof recipe. Don't allow to boil rasam, once the foam layer statred you get to know rasam will start to boil in seconds. That is the time you have to add seasoned and close it so that aroma remains inside.
Ingredients
- Tomatoes – 1/2 chopped
- Turmeric Powder - 1/2 tsp
- Tamarind Pulp – 2 tbsp
- Garlic – 2 pods crushed
- Water – 3 cups
- Coriander Leaves a handful
- Salt to taste
For Grinding
- Kollu/Horse gram fried - 1 tbsp
- Cumin Seeds - 1 tsp
- Fennel seeds - 1/2 tsp
- Green chilli - 1
- Tomato - 1
- Pepper - 8
- Corrainder seeds - 1 tsp
- Curry leaves - 1 string
For Seasoning
- Oil – 1 tbsp
- Mustard Seeds, Urad dal - 1 tsp
- Asafoetida – a pinch
- Curry leaves – 1 string
Method
- Take For Grinding ingredients in a blender and make it into a fine puree.
- Take a bowl and add in the ground masala, tamarind pulp, turmeric, tomatoes chopped, crushed garlic, salt and water.
- Add the mixture in sauce pan or manpanai, I prefer manpanai it tastes awesome.
- Allow it to cook before boil time that is foam layer formation.
- On other side, take small sauce pan. Heat oil, add in mustard once it splutters, add asafoetida and curry leaves. Saute for 10 sec.
- Once the foam layer formed, add seasoning and close with lid. Switch off the flame.
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| Grind all ingredients |
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| Crush 2 garlic pods |
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| Put together in a bowl |
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| Add salt as per taste |
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| Add turmeric |
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| Allow to cook until foam layer |
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| Once foam layer formed, immediately add seasoning |
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| Add seasoning, close the lid and switch off the flame |
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