A traditional variation of the rasam with the goodness of grams

Rasam is a family favourite. This particular variety I learnt from my mother-in-law who in turn learnt it from her mother. Horsegram one of the key ingredients helps relieve cold and cough and reduces weight.

What you need

Horse gram (Kollu) – 2 tbsp

Dry peas – 2 tbsp

White chickpeas - 2 tbsp

Black Chickpeas – 2 tbsp

Soya – 2 tbsp

Tamarind, gooseberry sized ball -1

Tomatoes - 2

Coriander leaves – a few

Curry leaves – a few

Salt – as needed

Asafoetida - as needed

For grinding

Coriander seeds – 1 tsp

Cumin seeds - 2 tsp

Pepper - 1 tsp

Red chillies - 3

Coconut, optional – 2 tsp

For the seasoning

Ghee -1 tsp

Mustard seeds - 1/4 tsp

Curry leaves

Coriander

Method

Wash and soak horsegram and other grains overnight. Pressure cook with 2 cups of water for upto 4 or 5 whistles with a pinch of salt. Drain the water and keep it aside for use later.

In a blender, grind pressure-cooked grains to a coarse paste. Set aside.

Fry the ingredients for grinding in a pan with one tbsp oil. Grind.

Soak tamarind in 1/2 cup of water and squeeze out the pulp. In a vessel add the tamarind juice, tomato and water and boil till the smell of the tamarind goes. Then add the ground masala, grains paste and required salt and mix well.

Heat ghee in a pan and add the seasoning. Do not over boil the rasam.

Sprinkle coriander leaves, curry leaves and serve hot with white rice and papad.

Hema Raman works as a career counsellor and educationist. She loves to cook and learn new recipes.