Want the taste of Kollu (Horsegram) rasam but don’t want to pick the tomato, coriander leaves off the dish? Then this soup is for you!
Want to make rasam but has no tamarind at home?
Worry not! This recipe does not use any!
Ingredients
Dried Horsegram lentil – 36g
Cumin seeds – 1 teaspoon
Black peppercorns – 1 teaspoon
Coriander seeds – 1 Tablespoon
Dry Red Chillies – 2 medium sized
Garlic (peeled and one end removed) – 3 medium sized pods or 9g
Fenugreek seeds – 1/4 teaspoon
Corianders leaves – 9g
Tomato chunks – 37g
Black mustard seeds – 1/4 teaspoon
Asafoetida powder – 1/4 teaspoon
Water – 2 and 1/2 cups + more for grinding the horsegram into smooth paste.
Refined sunflower oil – 1 Tablespoon
Other equipment needed
- A metal strainer.
- A ladle to remove scum/foam.
Instructions
Prep Ingredients:
- Soak the horsegram lentils in enough water overnight.
- Wash the coriander leaves thoroughly. Rinse the soaked Horsegram lentil one more time and set aside.
- Chop the coriander leaves roughly.
Grind Ingredients:
- In a mixie jar, add the dry ingredients first and grind as smooth as possible. Add the chopped tomato and coriander leaves, grind into a smooth paste. Next, add the soaked horsegram lentils and grind everything together into a smooth, creamy paste.
- In a wok, heat oil and add the prepared paste, Stir quickly, then add water and salt immediately, mixing well.
- Bring the mixture to a boil. Cover and let it simmer for 5 minutes. Uncover and remove any foam or scum that has formed.
- Cover again and let it simmer for another 15 minutes.
- After cooking, strain the soup through a metal strainer to obtain a smooth, creamy Kollu (Horsegram) rasam soup, free of tamarind.
How does it taste?
Obviously, tasted like rasam! Did not miss tamarind at all!
It was creamy, spicy and hot from the red chillies and peppercorns.
Note
The amount of water used in this recipe can be adjusted to your desired consistency of the soup.
Enjoy! Let me know if you made this soup!
