Selavu rasam recipe | South Indian rasam recipes

A simple comforting rasam and appalam. Its heaven for me. I always love rasam with hot rice and little ghee. No need for any side dish also. So I immediately tried this rasam when my friend Sasi told me the recipe. It was so simple and it had kollu / Horse gram in it which I have never tried cooking, included in my diet so far. My mom have told me to include kollu in every day diet by adding a tblsp of kollu to the toor dal while cooking for sambar. Or make rasam with it. But never bought kollu so far. This month I got a pack of kollu finally from Mustafa. I made this rasam twice after I got the recipe and loving a lot. She told its good for cold too, you can drink it as such like a soup.

Selavu rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins     |  Cook time: 15 mins     |  Serves: 2

Ingredients

Tomato – 2

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Tamarind – 1 tsp, tightly packed

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Garlic – 6 flakes

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Black pepper – 1 tsp

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Jeera/ cumin seeds – 1 tsp

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Curry leaves – 1 sprig

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Turmeric – 1/8 tsp

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Coriander leaves, chopped – 1 tblsp

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Salt – As needed

To roast

Kollu / Horse gram –  1 & 1/2 tsp

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Coriander seeds – 1 & 1/2 tsp

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Red chilli – 1

To temper

Oil/ ghee  – 1 tsp

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Mustard – 1 tsp

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Asafoetida – 1 pinch

Method

1. Mash roughly chopped tomatoes with your hands in a bowl and keep aside. You can add little water while mashing if you need. Soak tamarind in 1/2 cup hot water for 20  mins and extract  its juice, keep aside.

2. In a pan, dry roast horse gram, coriander seeds and red chilli in medium flame, until the horse gram turns golden red in colour. Take care not to burn it. Just roast until golden in colour and fragrant.

3. Grind it along with pepper, jeera and curry leaves, to a powder in a mixer.

4. Heat oil/ ghee in kadai, temper with mustard. Add asafotida and put the flame to low. Add the ground powder, turmeric powder and crushed garlic.

5. Give it a fry and add the mashed tomato.

6. Add tamarind extract, salt and enough water and boil for 5 minutes. Switch off the flame. Garnish with chopped coriander leaves.

Notes

• While roasting, you will hear horse gram cracking sound starting. And you will be able to smell nice aroma too.
  
• Adjust tamarind amount according to the tanginess of tomatoes.
  
• Do not add more than mentioned kollu or coriander, otherwise rasam will become thick. Water quantity is apporx. 3 cups for this rasam. But use this only as guidance.
  
• You can try the same with toor dal in place of kollu/ horse gram.

Serve hot with steamed rice. We had with sepankizhangu curry.