Kollu Rasam

🔥 Prep

• Rinse 50 g horsegram thoroughly and soak it in enough water for 30 minutes, then drain.
• Chop 1 medium tomato into small pieces.
• Peel and finely mince 4 cloves of garlic.
• Measure out 0.5 tbsp tamarind paste, 1 tsp black pepper (preferably freshly crushed), 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tbsp oil, and 1 tsp salt.
• Keep 600 ml water ready for use.

🔥 Cook

• 1. Transfer the soaked horsegram to a saucepan, add 300 ml water, bring to medium-high heat, then reduce to low and simmer for 15 minutes until the horsegram is soft.
• 2. Lightly mash the cooked horsegram with the back of a spoon, then stir in the remaining 300 ml water to reach a total of 600 ml liquid.
• 3. Add the chopped tomato, 0.5 tbsp tamarind paste, 1 tsp black pepper, and 1 tsp salt; bring the mixture to medium heat and simmer for 5 minutes.
• 4. In a small tempering pan, heat 1 tbsp oil over medium heat, add 1 tsp mustard seeds and let them pop for about 10 seconds (until they sputter).
• 5. Add 1 tsp cumin seeds to the oil and sauté for 15 seconds until fragrant.
• 6. Add the minced garlic to the tempering and sauté for 30 seconds until golden‑brown, stirring constantly.
• 7. Pour the hot tempering into the simmering rasam, stir well, and let it simmer on low heat for an additional 2 minutes.
• 8. Taste and adjust salt if needed, then turn off the heat and let the rasam rest for 1 minute before serving.

🔥 Serve

• Ladle the hot kollu rasam into individual bowls and garnish with freshly chopped coriander leaves if desired.
• Serve steaming hot with a bowl of steamed white rice or soft idlis for a comforting meal.
• Optionally accompany with a crispy papad or a simple cucumber raita on the side.