Kolluparuppu rasam (Horsegram rasam)

This rasam can be prepared whenever we do Horsegram Chutney. I had already posted the Horsegram chutney (kollu thuvayal) recipe. So this is a 2 in 1 recipe.

Cooking time: 15 mins

Serving: 3-4

Ingredients:

Horsegram water - 1 1/2 cup (soak the horsegram for about 2 hours. Cook it in IP for 30 mins in soup mode and reserve the stock)
Tamarind - 1/4 cup (extract from a small gooseberry size)
Tomato - 1
Rasam powder - 2 tspn
Turmeric - 1/4 tspn
Redchilli - 1
Cumin seeds - 1/2 tspn
Oil - 1 tspn
Curry leaves - few
Coriander leaves - few (chopped)

Method:

1. Grab all the ingredients.

2. Boil the tomato with a cup of water and extract the juice.

3. Mix the tamarind extract, tomato extract, horsegram water, salt, turmeric, rasam powder and half a cup of water together and mix well.

4. In a pan add oil. Add mustard seeds, cumin seeds and redchilli.

5. Add the rasam mixture and boil till it becomes frothy.

6. Add curry leaves and coriander leaves.

7. Enjoy the hot rasam with a dollop of ghee.

Notes:

The real taste of the rasam lies in having more rasam in little amount of rice😉😀.
You can mash the tomato using your hands.Since mine is not ripe i boiled it.