South Indian Thali with horse gram rasam, puzhukku, long bean thoran.

The different  types of rasam made in our household is quite interesting. There is tomato rasam, drumsticks rasam, pineapple rasam, mysore rasam, kollu (horse gram) rasam, beetroot rasam and many more.

A south Indian spread, Ponni boiled rice steamed, horse gram rasam and thoran, long bean (payar) thoran, banana chips, mango pickle.

Kollu puzhukku

Ingredients

1/2 cup sprouted Kollu or Horse gram
 
2 tablespoon grated coconut 

1 green chili 

A little tamarind (add hot water and extract the pulp)

1 tablespoon coconut oil
 
Salt to taste

Method

*Wash and  soak the horse gram for 8 to 10 hours. Drain excess water. 

*Leave it for sprouting by gently placing a kitchen napkin for 24 hours, or more if you want.


*Add 3 to 4 cups of water and pressure cook for 3 whistles.

*Then cook in low flame for 15 mins. 

*Use a strainer and remove water, preserve it for making rasam.

*It should be soft and gently smash it using potato smasher. Keep aside.

*In a earthen pot of stone ware,  transfer the cooked horse gram, 1/4 cup of its cooked water, green chili, tamarind  and salt to taste. 

*Let this boil for a few minutes. Until the raw smell from tamarind goes off.  Add the grated coconut and simmer for a few minutes.

 *Finally add with coconut oil and mix well. Serve with rice and rasam. It healthy, nutritious and worth all the effort.