Discover how to make homemade kollu rasam podi, a flavorful spice mix prepared using horsegram (kollu in Tamil). This recipe includes detailed, step-by-step instructions with pictures to guide you.
This rasam podi allows you to prepare kollu rasam quickly without the need to roast or pressure-cook horsegram each time. It can be made in bulk and stored for long periods due to its excellent shelf life. Kollu, also known as kaanam, is a staple lentil in rural Tamil Nadu. With its growing popularity and health benefits, it has become a favorite ingredient everywhere.
Health benefits of horsegram (Kollu)
Horsegram is considered a powerhouse of nutrition and offers a range of health benefits. It has a low glycemic index and helps regulate blood sugar levels, making it suitable for people with diabetes. Horsegram is packed with essential nutrients like iron, calcium, and magnesium, contributing to improved bone strength and immunity. Horsegram is known for reducing fat accumulation, boosting metabolism, and keeping you feeling full longer.
Easy kollu rasam podi
I adore horsegram dal rasam, but the preparation process—roasting, soaking, and pressure-cooking—requires proper planning. This led me to the idea of making a rasam podi with horsegram to simplify the process. This kollu rasam podi simplifies the preparation of rasam while adding a delicious and nutritious twist to your meals! Over time, I refined the recipe by experimenting with different ratios of toor dal. Below is the final, tried-and-tested version. Feel free to adjust the ratios and spices to suit your taste.
Ingredients required
Lentils: We use toor dal and horsegram for this rasam powder. Traditional rasam powder calls only for toor dal, but for this recipe, we use horsegram, too.
Spices: Along with lentils for this rasam powder, we need cumin seeds, coriander seeds, red chilies, and black pepper.
I have also used curry leaves here, but if you don’t have them, you can totally skip them. There is no replacement for curry leaves.
Note on turmeric
In traditional rasam powder recipes, dried turmeric roots are often used and ground in flour mills. Since I use a mixer grinder, I’ve replaced turmeric roots with ground turmeric powder for convenience. You can include 2–3 dried turmeric roots for this recipe or substitute with 1 tsp of ground turmeric. Alternatively, you can skip turmeric in the spice mix and add it directly when preparing the rasam.
How to make kollu rasam podi
Roast the lentils
- Heat a kadai (pan) on medium heat. Add the horsegram and toor dal.
- Dry roast until the toor dal turns light brown and the horsegram becomes deep brown. Transfer to a plate and allow it to cool.
Roast the spices
- In the same kadai, add the cumin seeds, coriander seeds, black pepper, curry leaves, and dried red chilies.
- Roast until the spices release a fragrant aroma and the curry leaves turn crisp. Transfer to another plate to cool.
Grind the ingredients
- Once the ingredients have cooled, transfer the roasted horsegram, toor dal, and dried red chilies to a mixer jar. Grind in intervals to avoid overheating the mixture. Be cautious when opening the jar, as the aroma can be strong.
- Add the remaining spices and 1 tsp of turmeric powder to the jar.
- Grind in short intervals, mixing in between, until you achieve a slightly coarse texture.
Recipe Notes
- If you’re new to horsegram, start with ⅓ cup and increase the quantity gradually as you acquire the taste.
- Adjust the quantity of dried red chilies and black pepper based on your spice tolerance.
- The spice mix doesn’t need to be ground too finely—a slightly coarse texture works well.
More horsegram recipes
Explore more horsegram recipes perfect for this winter.
📖 Recipe
Horsegram Dal Rasam Spice Mix | Kollu Rasam Podi
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- ½ cup horsegram kollu
- 3 tbsp toor dal
- ⅓ cup cumin seeds
- ½ cup coriander seeds
- 12 dried red chilies
- 2 tbsp black pepper
- 10–15 curry leaves
Instructions
- Heat a kadai (pan) on medium heat. Add the horsegram and toor dal.
- Dry roast until the toor dal turns light brown and the horsegram becomes deep brown. Transfer to a plate and allow it to cool.
- In the same kadai, add the cumin seeds, coriander seeds, black pepper, curry leaves, and dried red chilies.
- Roast until the spices release a fragrant aroma and the curry leaves turn crisp. Transfer to another plate to cool.
- Once the ingredients have cooled, transfer the roasted horsegram, toor dal, and dried red chilies to a mixer jar. Grind in intervals to avoid overheating the mixture. Be cautious when opening the jar, as the aroma can be strong.
- Add the remaining spices and 1 tsp of turmeric powder to the jar.
- Grind in short intervals, mixing in between, until you achieve a slightly coarse texture.
Notes
- If you’re new to horsegram, start with ⅓ cup and increase the quantity gradually as you acquire the taste.
- Adjust the quantity of dried red chilies and black pepper based on your spice tolerance.
- The spice mix doesn’t need to be ground too finely—a slightly coarse texture works well.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
so many recipes with horsegram today :). this rasam podi would be a saviour when we are running sort of time to make a quick rasam
oh yeah.. horse gram was the star. Thanks Ruchi.
This is new to me. looks very nice and the presentation is beautiful
Thanks veena