Homemade Rasam Powder & Kollu Rasam Recipe | Horsegram Rasam | South Indian Rasam
For Homemade Kollu Rasam Podi (Spice Mix)
For Kollu Rasam
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Dry Roast Horsegram and Toor Dal
In a heavy-bottomed pan, dry roast 1/2 cup horsegram (kollu) and 3 tablespoons toor dal without oil. Stir continuously until the toor dal turns deep brown. Transfer the roasted mixture to a plate and let it cool completely.
Dry Roast Spices and Curry Leaves
In the same pan, dry roast 1/3 cup cumin seeds, 1/2 cup coriander seeds (dhaniya), 12 dried red chilies, 2 tablespoons black pepper, and 10-15 curry leaves. Stir continuously to prevent burning. Transfer the roasted spices to a separate plate and let them cool completely.
Grind Rasam Powder (First Batch)
Once cooled, transfer the roasted horsegram, toor dal, and dried red chilies to a mixer grinder. Grind them coarsely in mode. Be careful when opening the mixer jar due to the strong aroma of ground red chilies.
Grind Rasam Powder (Second Batch)
Add the remaining roasted spices (cumin, coriander, black pepper, curry leaves) and 1 teaspoon turmeric powder to the mixer grinder with the first batch. Grind everything together in mode until it reaches a slightly coarse texture. The rasam powder does not need to be finely ground.
Store Rasam Powder
Transfer the prepared rasam powder to a plate and spread it out to cool completely. Once fully cooled, store it in an airtight container. This recipe yields approximately 230-250 grams of rasam powder.
Prepare Rasam Base
In a heavy-bottomed vessel, add 2 teaspoons tamarind paste, 1.5 teaspoons salt, 10 curry leaves, 1 chopped tomato (approx. 3/4 cup), 1 tablespoon of the homemade kollu rasam podi, 3 crushed garlic cloves, 1/4 teaspoon turmeric powder, and 1/2 teaspoon freshly crushed black pepper.
Combine and Mash
Add 2 cups of water to the vessel. Using your hands, thoroughly mash the tomatoes to release their juices and ensure all ingredients are well combined.
Simmer Rasam (First Boil)
Turn on the heat and bring the rasam mixture to a boil. Once it starts boiling, add 2 tablespoons of chopped cilantro leaves and 5-8 more curry leaves. for a few minutes.
Simmer Rasam (Second Boil)
Add 2 more cups of water to the rasam. the heat to low and bring the rasam to a gentle . Do not bring it to a vigorous boil again. Turn off the heat when the rasam becomes frothy on top.
Final Cilantro and Cover
Add 1 more tablespoon of chopped cilantro to the rasam. Close the lid of the vessel to allow the flavors to infuse.
Prepare Tempering
In a small pan, heat 1 teaspoon of oil or ghee. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Cook until the mustard seeds splutter.
Add Tempering and Serve
Pour the prepared over the rasam. Stir gently to combine. The flavorful Kollu Rasam is now ready to be enjoyed as a soup or with rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
Once fully cooled, store it in an airtight container.
Variations
Simple ways to adapt this recipe.
- For a vegan version of rasamDietary option
Use oil instead of ghee for tempering.
- The rasam powder can be
The rasam powder can be used to make one-pot rasam rice.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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