KOLLU PARUPPU AND KOLLU RASAM

INGREDIENTS FOR KOLLU PARUPPU:
 Horse Gram - 1 cup
 Shallots - 5
 R.chilies - 3
 Cumin - 1 Tsp
 Oil - 1 Tbsp
 Garlic - 2 cloves
 Curry leaves - Few
 Coriander powder - 1 Tbsp
 Turmeric - 1/2 Tsp
 Salt - As needed

INGREDIENTS FOR KOLLU RASAM:
 Tomato - 2
 Shallots - 5
 R.chilies -2
 Oil - 1 Tbsp
 Mustard - 1/2 Tsp
 Curry & Coriander leaves - As needed
 Tamarind - Small lemon size
 Chilly powder - 1 Tsp
 Asafoetida - 1/4 Tsp
 Turmeric - 1/2 Tsp
 Rasam powder - 1 Tsp (optional)
 Salt - As needed
For Grinding:
 Cumin - 1 Tsp
 Garlic - 4 Cloves
 pepper - 1 Tsp
 Curry leaves - Few

                                                                      Kollu paruppu

METHOD FOR KOLLU PARUPPU:

• Boil Horse gram and Tomatoes with 2 cups of water for 4 to 5 whistles.
• Then remove the Tomatoes and kollu paruppu (Horse gram) cooked water to a seperate bowl  for Rasam.

                                   

• Then heat Oil in a pan, add Cumin seeds and let it splutter then  add Garlic, Shallots, R.chilies, Curry leaves and saute well.
• Then add Coriander powder and mix well.

                                    

• Now add this to the cooked Horse gram with Turmeric, Salt and mix well.
• Allow it to boil for 5 minutes till raw smell of Coriander powder leaves. If needed add some water / Horse gram cooked water.
• Then switch off the flame and let it cool down and grind it to a slightly coarse paste.

                                     

•  Serve with white rice.

                                              

                                                                       Kollu Rasam    

METHOD FOR KOLLU RASAM:

• Soak tamarind in half cup of water for 10 minutes and extract juice.
• Then mash the tomatoes well with your hands and add tamarind juice and keep aside.
• Meanwhile grind Cumin, Garlic, Pepper with few Curry leaves to a coarse powder. 
• Now heat Oil in a pan, add Mustard and when it splutters add Shallots, R.chilies, Curry leaves and saute well.
• Now add Tomato & Tamarind water and mix well.

                                  

• Then add Turmeric, Chilly powder, Rasam powder, Asafoetida, Salt and mix well.
• Then add grinded powder and bring it to boil for 10 minutes.
• Finally add chopped coriander leaves and switch off the flame.

                                   

• Serve hot with white rice.

NOTES:

• You can also use Coconut oil for tempering Kollu paruppu as it gives nice flavor.
• Add 1 or 2 Shallots while grinding kollu paruppu, but it is purely optional.
• Kollu rasam can be taken as soup also, it is very good for health.

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