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Updated with new Photo on Nov-2014
You might have noticed till now that use of onion and garlic in all the recipes of this blog is almost nil. In Udupi “Krishna Matt” it is the custom to use only locally cultivated vegetables in cooking. Some of such vegetables are ash gourd, vallery(mangalore southe), white brinjal(gulla), ladies finger, pumpkin etc. Vegetables like carrot, tomato, cauliflower, cabbage are considered as foreign vegetables and are prohibited. Even today some of the orthodox families follow this rule. But most of them now started using all the vegetables along with onion and garlic to some extent. I am one of them. Here goes horse gram rasam recipe in which garlic is used for seasoning purpose.
Watch the video:
Horse Gram Recipes- Horse Gram Rasam Recipe
Ingredients
- Horse gram- 1/2 cup
- Tamarind- Gooseberry size
- Powdered jaggery- 1.5 teaspoon
- Turmeric powder - 1/4 tsp
- Salt- 1 tbsp or to taste
- Grated coconut- 3 teaspoon
To roast and grind
- Coriander seeds- 1 teaspoon
- Cumin seeds- 1/2 teaspoon
- Fenugreek seeds - 4 to 5 nos.
- Red chillies- 2 no.s
- Curry leaves - few
- Cooking oil- 2 teaspoon
To temper
- Oil- 2 teaspoon
- Mustard seeds- 1 teaspoon
- Garlic- 6 cloves
- Curry leaves - Few
Instructions
Preparation
- Soak tamarind in enough water and extract it's juice. Discard the pulp.
- Finely chop the garlic cloves and keep aside.
Method
- Take horsegram in a bowl and rinse it well with enough water. Add 1.5 cup of water to it.
- Prssure cook legumes for 4 whistles and cook in simmer for 5 minutes. The horsegram should be cooked mushy.
- When the pressure subsides, strain all the water from cooked horsegram.Take this horsegram water in a cooking vessel.
- Add tamarind water, jaggery and turmeric powder to it. Boil for 5 minutes.
- Meanwhile roast coriander seeds, cumin seeds, fenugreek seeds, red chillies and curry leaves till they turn slightly brown. Let it cool down and transfer to mixer.
- Add coconut and 1/4 cup cooked horsegram to it. Along with required water, grind to fine paste.
- Add it to the boiling horsegram water and adjust consistency. Add salt and bring it to nice boil. Next heat a seasoning pan and add all the ingredients under "to temper list". When the garlic becomes brown, temper the rasam.
Note:
- If you cook more horse gram with 2 cups of water, you will get thick water after draining the horse gram. Thick water makes the rasam awesome.
- The cooked horse gram can be reserved in fridge for curry or stir fry preparation the next day.
- Y
Also, we call this as ‘kudu saaru’ in Tulu in Udupi.
Your rasam has such a beautiful red color to it..I tried it twice but failed to get that kind of color.. 🙁 Can I substitute tomato instead of the tamarind? is it a bad idea?? or is it just the red chilli(I used byadagi variety)
No Apexsha, you cannot use tomato for horse gram rasam. The color of the rasam highly depends on red chilly that you are using. The byadagi chilly that I get here in UAE gives pleasant red color to the dish.
luckily I live in the UAE as well:) If u don’t mind me asking in this forum, will u plz suggest a good store to buy them?..I use to buy them in a store called Prince in abu dhabi and dubai..Would be a great help.
Oh…very nice. You must get it in Kerala Super Market.
Do we have to soak the horse gram?
Can we use all the cooked horse gram for grinding
No need to soak horse gram. You can use all the cooked horse gram for grinding.
Authentic recipes. Loving it