Authentic Horsegram Rasam (Kollu Rasam)

Name: Horsegram Rasam
Cuisine: Indian
Ingredients: 1 tbsp Coriander Seeds; ½ tsp Carom Seeds; 1 tsp Cumin Seeds; A sprig Curry Leaves; Fenugreek Seeds; 15-20 Black Peppercorns; 3 Dried Red Chillies; 8-10 Garlic Cloves; 2-3 tbsp Horsegram Flour; 1 tbsp Ghee; ½ tsp Mustard Seeds; ½ tsp Asafoetida; 2 Dried Red Chillies; A sprig Curry Leaves; 3-4 Tomatoes; 2 tbsp Rasam Powder; 2 tsp Kokum syrup; Coriander Leaves; Salt; Water

Indian · Organized from the video by Get Curried

Official YouTube player — views and revenue go to the creator.

Ingredients

Tap an ingredient to mark it ready.

Steps

Tap a timecode to jump the video there — the current step is highlighted while it plays.

1
Dry roast coriander seeds, carom seeds, cumin seeds, a sprig of curry leaves, fenugreek seeds, and black peppercorns on a griddle until aromatic but without changing color.
💡 Ensure they are just dry and aromatic, not burnt.
2
Add the dried red chillies and garlic cloves to the griddle, turning a couple of times.
💡 The garlic should be lightly toasted.
3
Sprinkle the horsegram flour over the spices on the griddle and toast lightly.
💡 The griddle is off to ensure the flour toasts without burning.
4
Once cooled to room temperature, grind the roasted ingredients into a fine powder.
💡 The coarseness can be adjusted to your preference.
5
Heat ghee in a pan over a flame.
💡 Wait until the ghee is hot before adding spices.
6
Add mustard seeds, asafoetida, 2 dried red chillies, and a sprig of curry leaves to the hot ghee.
💡 The spices should temper in the hot fat.
7
Add the tomato puree to the pan and cook until the mixture reduces by about 50% into a thick paste.
💡 The water should evaporate to leave a thick tomato paste.
8
Stir in salt, kokum syrup, and the prepared rasam powder into the tomato mixture.
💡 Adjust salt to taste.
9
Gradually add water to adjust the consistency, mixing well until the powder is lump-free.
💡 Do not add all the water at once; mix to ensure it is smooth.
10
Add coriander leaves and allow the rasam to come to a rolling boil for a couple of minutes.
💡 The consistency should remain watery as per traditional rasam.
🔥 boil

Tips

The coarseness of the rasam powder can be adjusted based on preference.
You can substitute tomato juice with fresh pineapple juice for a different flavor profile.
If you don't have kokum, you can use tamarind instead.
Store the extra rasam powder in a clean, dry jar in the refrigerator.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Get Curried on YouTube

한국어판 보기