Horse Gram Recipes- Horse Gram Rasam Recipe
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.
Horse Gram Rasam Ingredients
- Horse gram- 1/2 cup
- Coriander seeds- 1 tbsp
- Cumin seeds- 1/2 tbsp
- Red chillies- 2 no.s
- Grated coconut- 3 tbsp
- Powdered jaggery- 1.5 tbsp
- Tamarind- Gooseberry size
- Salt- 1 tbsp or to taste
- Cooking oil- 2 tbsp
Seasoning Ingredients
- Oil- 2 tbsp
- Urad dal- 1 tbsp
- Mustard seeds- 1 tbsp
- Garlic- 5 pods
Preparation
- Wash and pressure cook horse gram with two cups of water up to 3 whistles. Switch off after cooking in simmer for 5 minutes. Keep it aside.
- Soak tamarind in enough water and extract it's juice. Discard the pulp.
Method
- Drain the cooked horse gram using strainer in to a vessel. This water is used in rasam preparation. The thicker the water, better will be the taste of rasam. Reserve the cooked horse gram.
- Heat a frying pan/Kadai, add cooking oil, coriander seeds, cumin seeds and red chillies, roast it till the seeds are little brown. Switch off the flame. Now add grated coconut to the pan and saute for a while.
- Transfer the roasted spices to a mixer and grind to fine paste. Once done add a handful of cooked horse gram and grind it again coarsely. Rest of the reserved horse gram can be used in stir fry or palya.
- Now heat the vessel containing water drained out from cooked horse gram. Add tamarind extract and jaggery to it and let it boil.
- Add the ground masala and salt to the boiling horsegram rasam. Mix well. Rasam should have consistency of milk. Add water accordingly. Bring it to boil and switch off.
- Heat seasoning pan, add a tea spoon of oil, mustard seeds, urad dal and garlic pods. When garlic turns slightly brown add the seasoning to the rasam.
- Horse gram rasam, a very good combo with hot rice is now ready to serve. I love to drink this rasam mixing it with buttermilk. So yummmy.....
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 on the next day.
You can refer Horse gram chutney recipe too...
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Meet you all with one more interesting Udupi recipe. Till then bye.
Meet you all with one more interesting Udupi recipe. Till then bye.
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