Simple, practical, and full of everyday flavour, kollu rasam recipe | kollu soup recipe | south indian ulavalu rasam is a vegetarian tamil rasam made with horsegram / huruli / kollu, water, and garlic in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: rasam
  • Cuisine: tamil

Ingredients

for pressure cooking:

  • ½ cup horsegram / huruli / kollu
  • 4 cup water

for masala paste:

  • 3 clove garlic
  • 1 tsp cumin / jeera
  • ½ tsp pepper
  • 2 tbsp horsegram (cooked)

for rasam:

  • 3 tsp oil
  • 1 tsp mustard
  • ¼ tsp methi / fenugreek
  • ½ tsp cumin / jeera
  • few curry leaves
  • 1 tomato (finely chopped)
  • 1 cup tamarind extract
  • ¼ tsp turmeric
  • ½ tsp jaggery / gud
  • 1 tsp salt
  • 2 tbsp coriander (finely chopped)

for sundal:

  • 3 tsp oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • pinch hing / asafoetida
  • 1 dried red chilli
  • few curry leaves
  • ¼ tsp turmeric
  • ½ tsp salt

Method

  1. in a large kadai heat, 3 tsp oil and splutter 1 tsp mustard, ¼ tsp methi, ½ tsp cumin and few curry leaves.
  2. add in prepared masala paste and saute for a minute or 2.
  3. now add 1 tomato, 1 cup tamarind extract, ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.
  4. cover and boil for 10 minutes on medium flame.
  5. now add reserved kollu extract (cooked horsegram water) and mix well.
  6. boil for 2 minutes making sure the flavour is absorbed.
  7. finally, add coriander leaves and enjoy kollu rasam with hot steamed rice and kollu sundal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.