Kollu Rasam Recipe

My mother said lot about the health benefits of kollu(horsegram) so decided to include it our menu too.

I got the rasam recipe from my mother then got horsegram . 
It was so flavourful and a comforting combo with hot rice.Kollu Rasam with Kollu thugayal made for each other.Kollu is best medicine to get rid of cold.It is a good remedy to all obesity issues which are occuring especially to ladies.It has lot of health benefits like lowering cholesterol levels, helps relieve cold and cough, reducing weight. I used to make kollu rasam very often during winter.
I love the taste of kollu .In kollu we can make thugayal and kanji also later i will post the recipes of them also.

Kollu Rasam Recipe:

Ingredients:
 Kollu / Horse gram - 1/2 cup
 Tomato - 2  chopped
 Tamarind pulp - 2 tsp
 Coriander leaves - 2 tsp finely chopped
 Salt - to taste
Tempering Ingredients:
 Mustard seeds - 1/2 tsp
 Red Chillies - 2 small
 Curry leaves - few
 asafoeatida - a generous pinch
 Oil - 1 tsp
To crush coarsely :
 Garlic  - 3 nos
 Cumin seeds(Jeera) - 1 tsp
 Pepper - 10 nos

Method:

1.Pressure cook with 1.5 cups of water for 5 whistles.Drain the water with a handful of kollu, set it aside.

2.Crush garlic,pepper and jeera coarsely using a hand mortar and pestle, set aside.

3.In a pan add oil and temper the items listed above (i.e)Mustardseeds,redchillies,curryleaves,asafoeatida

4.Then add the crushed garlic-pepper-jeera mixture and saute for a minute.

5.Then add required salt, asafoeatida and turmeric powder.

6.Add tomatoes and saute till raw smell leaves.

7.Mush the kollu with the drained water once and then add it to the tempered items.

8.Add tamarind paste and allow it for a nice boil.
 

Ven Pongal With Saambar And Coconut Chutney

Ven Pongal With Saambar

Ven pongal with saambar is famous breakfast in tamilnadu.The recipe is very simple.Ven goes wwell with saambar and coconut chutney.Pongal is combination of raw rice and moong dhal seasoning with cummin ,pepper ,ginger and coriander leaves.Today I am going to share the pongal recipe with saambar and coconut chutney.These are made for each other.
Ingredients for Pongal :

 Raw rice - 1 cup
 Moong dhal - 1/3 cup
 Water - 4 cups
 Milk - 1/2cup
 Pepper - 1 tsp
 Cummin seeds - 1 tsp
 Curry leaves - few
 Asafoetida - 1/4 tsp
 Ginger - 1 tsp finely chopped
 Cashewnuts - 10
 Salt to taste
 Ghee - 3 tbsp (If calorie conscious use half  ghee and oil)
 Greenchilli-cut vertically into two pieces.
 Coriander leaves few
Method :

1.Dry roast the moong dhal slightly.fry the dhal until it changes to slight golden colour.

  do not fry till it turn to brown colour be careful while frying.

2.Combine the rice and dhal adding 3 cups of water in one vessel keep inside the pressure cooker.

3.Pressure cook for 4 whistles.

4.Once the pressure is released.

5.In a separate pan heat the ghee or oil season with Pepper, cumminAsafoetida, cashew nuts 
  switch of the flame followed by ginger,curry leaves,coriander leaves and one green chilli.

6.Add this tempering to the cooked rice and dhal.
 
7.Keeping the vessel in the flame add little milk  mix well so that it gets mushy.

8.Once everything is blended well.
   
9.Switch off the flame.

10.Add a tbsp of ghee serve hot with sambar and chutney.

Ingredients for sambar :
 smallonions - 1/2 cupfinely chopped
 Tomato - 2 cupfinely chopped
 Toor dhalor moong dhal - 1/2 cup
 Turmeric - 1 tsp
 Asafoetida - 1/4 tsp
 Curry leaves - few
 Mustard - 1 tsp
 Green chilli-4
 Coriander for garnishing
 salt and oil
 Mehthi seeds
 Cumminseeds

Method :

1.cook the Toor dhal or Moong dhal with little turmeric ,little mehtiseeds and one pinch asafoeatida powder.

2.Heat 2 tsps of oil in a pan, add the ingredients mustard seeds,cumminseeds,mehthi seeds and
   asafoeatida powder one pinch.

3.Then add finely chopped onions, saute till it becomes transparent, now add the tomatoes and
    cook till tomatoes become mushy.

4.Add Greenchilli, pressure cooked  dhal mix, needed salt, 1 cup of water and boil for 5-10 minutes.

5.Garnish with coriander leaves serve this saambar with pongal.

6.This Saambar goes well with idly and dosa also.

Ingredients for coconut chutney:
1.Coconut - 1 cup, freshly grated
2.Fried Channa Dhal-1/2cup(pottukadalai), (roasted chickpeas)
3.Green Chilies - 2-3 (preferably light green variety)
4.Ginger - 1/2" inch
5.Garlic - 1 clove
6.Salt to taste
Tempering:
1.Mustard seeds - 1/2 tsp
2.Curry leaves - a sprig
3.Oil - 1 tsp
4.Urad dhal-1/2tbsp

Method:
1.Grind fresh coconut, roasted chickpeas, green chilies, ginger, garlic and
   salt to a smooth paste adding very  little water.
   Remove onto a serving bowl.

2.Heat oil for tempering in a small pan.

3.Add mustard seeds ,whole urad dhal and allow to splutter.

4.Add curry leaves and turn off heat. Pour the tempering over the chutney.

5.Serve this  coconut chutney along side idli or dosa and with pongal it goes well.