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Kollu Rasam

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Ingredients

Adjust Servings:
¾ cup kollu
1 small lemon-sized tamarind
1 tomato
4 garlic flakes - crushed using mortar and pestle
2 dry red chillies
1 tsp black pepper powder
½ tsp cumin powder
½ tsp turmeric powder
salt to taste
1 tsp mustard seeds
5 curry leaves
1 tbsp coriander leaves - chopped
1 pinch asafoetida

Nutritional information

231
calories
42.86 g
carbohydrates
14.16 g
protein
2.16 g
fat
327 mg
sodium
0 mg
cholesterol

Kollu Rasam

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

How to make Kollu rasam

  • Pressure cook the kollu for 10 whistles using 4 cups water.
    • Remove the cooker from the heat and let cool.
  • Separate the kollu water.
    • Soak tamarind & tomato in the water.
    • Add another cup of water if needed.
  • Keep the cooked kollu separate in order to prepare sundal.
  • Mix the squeezed tomato pulp and tamarind in kollu water after 20 mins, using your fingers.
  • Heat oil in a kadhai and temper mustard seeds.
    • Add curry leaves, cumin powder, broken dry red chillies, crushed garlic flakes, and black pepper powder.
    • Add the asafoetida, kollu water mixture, and turmeric powder.
    • Add salt to taste and chopped coriander leaves.
  • Mix everything together thoroughly.
  • Remove immediately from the flame once the mixture begins to boil.
  • Serve hot with steamed rice.
  • Packing this for lunch? Make sure you carry it in an insulated tiffin box

Trivia

  • Rasam has been shown to rejuvenate the skin.
  • Rasam is the most sought after comfort food across south India.
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