Kollu Rasam / Horsegram Rasam

Dear Friends, I am back after my long vacation. Had a good time in my native. After a long gap, I am seeing my page as well... :) Love to post recipes..
I bought Kollu from India this time. I heard many health benefits of it also. So, thought of including Kollu as a part in my menu. As soon as I came from my vacation, I suffered from fever and cold. My mom told that Kollu is good for fever and cold and she asked me to take Kollu flavoured rasam. Kollu rasam tasted too good and I was benefited as well.. Kollu need to be pressure cooked before preparing this rasam. The water  is used to make rasam and with the Kollu, I prepared Kollu Sundal and had as a side dish for Kollu Rasam Rice. Will update Kollu Sundal in my next post. Coming to the Recipe..

INGREDIENTS:

HorseGram/Kollu	1 cup
Tomato	1
Garlic	5 cloves
Rasam Powder	2 tsp
Curry Leaves	As Required
Coriander Leaves	As Required
Tamarind	Gooseberry size
Salt	To Taste
Dry Red Chillies	4
Pepper corns	1/4 tsp
Mustard Seeds	1/4 tsp
Fenugreek Seeds	1/4 tsp
Asafoetida	a pinch
Oil	To Saute

STEPS:

1. Clean Horsegram and pressure cook with 4 cups of water. Extract the water and separate the Kollu. Crush Garlic and Pepper corns.
2. Soak mashed Tomato, Rasam powder, Crushed Garlic, Crushed Pepper Corns. Curry leaves, Coriander Leaves, Tamarind with the extracted Kollu water  and keep aside. 
3. In a  pan, heat 2 tsp oil and add mustard and fenugeek seeds. Once it splutters, add Red chillies and asafoetida. Add the above soaked mixture and let it boil for 3 mins.
4. Add salt in a vessel where you are going to pour this Rasam. Add the Rasam to the vessel and serve.

Lemon Rasam

Cooking time  : 20 mins

Serves            : 2

This is a traditional south Indian Rasam with a flavor of Lemon. This Rasam has a delicious taste with toor dal mixed in it. Papad,Cauliflower Roast, Chepa kilangu or other vegetable fry will be a good combination with Lemon rasam mixed with Rice.

INGREDIENTS:

Toor Dal                     -  1/4 cup

Turmeric powder         -  1/4 tsp

Rasam powder             - 2 tsp

Tomato                       -  1 medium sized

Lemon                         -  1

Garlic                           - 5 cloves

Curry leaves                  - 1 strand

Dry Red chillies             -        4

Pepper powder              - 1/2 tsp

Asafoetida                     -   a pinch

Mustard seed                 -  1/4 tsp

Gingelly oil                     -  3 tsp

Salt                                - To taste

Coriander leaves              - To Garnish

STEPS:

1. Soak mashed Tomato, Rasam powder, pepper powder, garlic, curry leaves to it and keep aside. Pressure cook the Toor dal with 2 cups of water, 1 tsp gingelly oil, turmeric powder for 3 whistles and allow it to cool down.
2. Mash the Dal and add the soaked mixture to the dal and allow to boil for 2 mins.
3. In a separate pan, heat 2 tsp oil and mustard. Once it splutters, add Red chillies and asafetida. Add the above to the dal and let it boil for 3 mins.
4. Add salt and Coriander leaves to garnish and remove from the flame.
5. Add Lemon juice to the Rasam and serve hot. Add Lemon juice only after removing from the flame.

Parupu Rasam

Cooking time  : 15 mins
Serves            : 2

My mom used to prepare this atleast twice a month. This Rasam has a delicious taste with toor dal mixed in it. Papad,Cauliflower Roast, Chepa kilangu or other vegetable fry will be a good combination with Parupu rasam mixed with Rice.

INGREDIENTS:
Toor Dal                       1/4 cup
Turmeric powder           1/4 tsp
Rasam powder               2 tsp
Tamarind                       1/2 lemon size
Tomato                          1 medium sized
Garlic                             5 cloves
Curry leaves                    1 strand
Dry Red chillies                      4
Pepper powder                1/2 tsp
Asafetida                         a pinch
Mustard seed                    1/4 tsp
Gingelly oil                       3 tsp
Salt                                 To taste
Coriander leaves               To Garnish

STEPS:

1. Soak tamarind in warm water for 15 mins. Extract Tamarind juice and tomato juice. Add Rasam powder, pepper powder, garlic, curry leaves to it and keep aside. Pressure cook the Toor dal with 2 cups of water, 1 tsp gingelly oil, turmeric powder for 3 whistles and allow it to cool down.
2. Mash the Dhal and add the tamarind juice mixture to the dal and allow to boil for 2 mins.
3. In a seperate pan, heat 2 tsp oil and mustard. Once it splutters, add Red chillies and asafetida. Add the above to the dal and let it boil for 3 mins.
4. Add salt and Coriander leaves to garnish and remove from the flame.