Horse Gram or (Gahat, Kulath, Kulthi, (Hindi), Kollu (Tamil), Ulavu (Telugu) is less used dal, but with the good source of protein and minerals such as calcium, iron. In fact the dal was used to feed a horse. Horse Gram Rasam is very good for Common cold, cough, body pain and tiredness.
Horse gram Image via Wikipedia
In South India medicine is considered as food and food is consumed as medicine. Horse Gram or (Gahat, Kulath, Kulthi, (Hindi), Kollu (Tamil), Ulavu (Telugu) Macrotyloma uniflorum (Botanical Name) Family Fabaceae is less used dal, but with the good source of protein and minerals such as calcium, iron. In fact the dal was used to feed a horse. (Wikipedia – http://en.wikipedia.org/wiki/Horse_gram)
Horse Gram Rasam is one such nutritious rasam often prepared in the households in South India especially Kongu region (Coimbatore, Erode, Salem, Dindigul districts of Tamil Nadu). It has got very good for nutritional value. It is very good for Common cold, cough, body pain and tiredness.
- Black Pepper – Two tablespoon
- Coriander seeds – Two tablespoon
- Cumin seeds – 3/4 teaspoon
- Cumin seeds (Jeeragam) – One tablespoon
- Fenugreek seeds One tablespoon
- Red chilies – Six to Eight
- Green chilies – two numbers
- Salt – to taste
- Tamarind paste – lemon size ball
- Tomato – 1 big or two small
- Horse gram (Kollu) Dal – 1 cup
- Turmeric powder – 1/2 teaspoon
- Ghee 1 tsp.
- Mustard seeds 1/2 tsp.
- Curry leaves One sprig
- Coriander leaves One sprig
- Heat the pan and add horse gram and dry roast it till you get the refreshing aroma. Take care not to burn the gram
- Pressure cook horse gram (Kollu) dal with a pinch of turmeric powder
- Mash the cooked horse gram dal into a fine consistency and keep it aside.
- Take green chilies and slit it lengthwise.
- Soak tamarind in 2-1/2 cups of water till the pulp gets softened. Once soft squeeze tamarind extract to a thick consistency. Filter it in a sieve and keep it aside.
- Now boil this liquid till the raw smell of the tamarind gets vanished
- Now add salt, rasam powder with the mashed dal. and allow it to boil for a few minutes.
- Once it boils with bubbles remove the vessel from the stove.
- Heat oil or ghee in a pan. Add mustard seeds and allow them to splutter and add some asafetida, chopped coriander and curry leaves. Pour seasoned ingredients to rasam. Close the vessel for two minutes and allow the ghee and curry / coriander leaves get absorbed
- Now your hot steaming Horse gram rasam is ready.
- Garnish with chopped coriander leaves
- Serve it hot with steaming plain white rice. You may also serve rasam in cups. It will provide refreshed feeling.