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    Home » Recipes » Rasam Recipes

    Selavu rasam recipe, South Indian rasam recipes

    April 23, 2015 by Raks Anand 16 Comments / Jump to Recipe

    Selavu rasam is prepared with kollu/ horsegram in the rasam powder, best homeremedy for common cold. Step by step photos.

    selavu-rasam

    A simple comforting rasam and appalam. Its heaven for me. I always love rasam with hot rice and little ghee. No need for any side dish also. So I immediately tried this rasam when my friend Sasi told me the recipe. It was so simple and it had kollu / Horse gram in it which I have never tried cooking, included in my diet so far. My mom have told me to include kollu in every day diet by adding a tblsp of kollu to the toor dal while cooking for sambar. Or make rasam with it. But never bought kollu so far.

    This month I got a pack of kollu finally from Mustafa. I made this rasam twice after I got the recipe and loving a lot. She told its good for cold too, you can drink it as such like a soup. I am not sure why the name selavu rasam, but it sure is super delicious.

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    selavu-rasam
    Print Pin
    5 from 2 votes

    Selavu rasam

    Selavu rasam is prepared with kollu/ horsegram in the rasam powder, best homeremedy for common cold. Step by step photos.
    Course Main Course
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings 2
    Cup measurements

    Ingredients

    • 2 Tomato
    • 1 teaspoon Tamarind tightly packed
    • 6 Garlic flakes
    • 1 teaspoon Black pepper
    • 1 teaspoon Jeera/ cumin seeds
    • 1 Curry leaves sprig
    • ⅛ teaspoon Turmeric
    • 1 tablespoon Coriander leaves chopped
    • Salt

    To roast

    • 1 & ½ teaspoon Kollu / Horse gram
    • 1 & ½ teaspoon Coriander seeds
    • 1 Red chilli

    To temper

    • 1 teaspoon Oil/ ghee
    • ½ teaspoon Mustard
    • 1 pinch Asafoetida
    Prevent your screen from going dark

    Instructions

    • Mash roughly chopped tomatoes with your hands in a bowl and keep aside. You can add little water while mashing if you need.
    • Soak tamarind in ½ cup hot water for 20  mins and extract  its juice, keep aside.
    • In a pan, dry roast horse gram, coriander seeds and red chilli in medium flame, until the horse gram turns golden red in colour. Take care not to burn it. Just roast until golden in colour and fragrant.
    • Grind it along with pepper, jeera and curry leaves, to a powder in a mixer.
    • Heat oil/ ghee in kadai, temper with mustard. Sprinkle asafotida and put the flame to low. Add the ground powder, turmeric powder and crushed garlic.
    • Give it a fry and add the mashed tomato.
    • Add tamarind extract, salt and enough water and boil for 5 minutes. Switch off the flame. Garnish with chopped coriander leaves.

    Notes

    • While roasting, you will hear horse gram cracking sound starting. And you will be able to smell nice aroma too.
    • Adjust tamarind amount according to the tanginess of tomatoes.
    • Do not add more than mentioned kollu or coriander, otherwise rasam will become thick.
    • Water quantity is apporx. 3 cups for this rasam. But use this only as guidance.
    • You can try the same with toor dal in place of kollu/ horse gram.
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    Selavu rasam method

    1. Mash roughly chopped tomatoes with your hands in a bowl and keep aside. You can add little water while mashing if you need. Soak tamarind in ½ cup hot water for 20  mins and extract  its juice, keep aside. selavu rasam 1-mash
    2. In a pan, dry roast horse gram, coriander seeds and red chilli in medium flame, until the horse gram turns golden red in colour. Take care not to burn it. Just roast until golden in colour and fragrant. 2-roast
    3. Grind it along with pepper, jeera and curry leaves, to a powder in a mixer. 3-powder
    4. Heat oil/ ghee in kadai, temper with mustard. sprinkle asafoetida and put the flame to low. Add the ground powder, turmeric powder and crushed garlic. selavu rasam 4-temper
    5. Give it a fry and add the mashed tomato. 5-add
    6. Add tamarind extract, salt and enough water and boil for 5 minutes. Switch off the flame. Garnish with chopped coriander leaves. 6-boil

    Notes

    • While roasting, you will hear horse gram cracking sound starting. And you will be able to smell nice aroma too.
    • Adjust tamarind amount according to the tanginess of tomatoes.
    • Do not add more than mentioned kollu or coriander, otherwise rasam will become thick. Water quantity is apporx. 3 cups for this rasam. But use this only as guidance.
    • You can try the same with toor dal in place of kollu/ horse gram.

    Serve hot with steamed rice. We had with sepankizhangu curry.

    selavu-rasam-recipe

    Other South Indian Rasam Recipes

    • mint rasam recipe
      Easy Mint Rasam Recipe | Pudina rasam recipe
    • raw tamarind rasam
      Pachai Puli Rasam Recipe
    • nellikai rasam recipe
      Nellikai Rasam | Amla / Indian Gooseberry rasam
    • 10-mins-instant-rasam
      Instant rasam without dal, 10 minute rasam

    Reader Interactions

    Comments

    1. MANIMEKALAI RAMKUMAR

      April 23, 2015 at 6:08 am

      wow very taste rasam

      Reply
    2. sankar saranya

      April 23, 2015 at 6:21 am

      Superb combination

      Reply
    3. Nivedhanams Sowmya

      April 23, 2015 at 9:19 am

      i have never cooked kollu.. should try this!! looks simple and elegant!

      Reply
    4. Varsha Rajeswaran

      April 23, 2015 at 12:16 pm

      Hi Raji ji..nothing works like rasam for me..thanks for reminding me of kollu rasam..the sight of your rasam comforts me !

      Reply
    5. Ruchi Indu

      April 23, 2015 at 2:55 pm

      Very funny name. "Selavu rasam" I thought the rasam spends....

      Reply
    6. Veena Theagarajan

      April 24, 2015 at 12:32 am

      I tried kollu rasam slightly different version.. this looks good.. Loved the name 🙂

      Reply
    7. Durga Karthik.

      April 24, 2015 at 3:46 am

      This comment has been removed by the author.

      Reply
    8. Kavitha

      October 02, 2015 at 12:17 am

      Usually they call this Kollu rasam, for selavu rasam they make a powder with 5 or 6 medicinal ingredients along with garlic and add this in a little qty to rasam. Pls check. 🙂

      Reply
    9. Malathi ganesh

      January 23, 2016 at 12:29 pm

      Hi Raji, the name we call as selavu rasam is because in our village side we use the term "selavu petti" for masala box containing all regular spice. Bcz we use these ingredients we call it as selavu rasam in our village. If u wish I can share u traditional recipe we do in village how to prepare this rasam without frying or tomato or tamarind.

      Reply
    10. Raks anand

      January 23, 2016 at 12:30 pm

      Thanks for your information 🙂

      Reply
    11. adityaa ilango

      July 14, 2017 at 8:02 am

      In my place(Pollachi), we call anjarai petti as selavu petti where we keep the mustard seeds, coriander seeds, seerakam etc as in anjarai petti. since we use almost all ingredients in the selavu petti we call it selavu rasam. this is what my amuchi (my mom's mom) explained me once when i asked the same question 😀 there maybe some other reasons too ! 😉 🙂

      Reply
    12. adityaa ilango

      July 14, 2017 at 8:02 am

      In my place(Pollachi), we call anjarai petti as selavu petti where we keep the mustard seeds, coriander seeds, seerakam etc as in anjarai petti. since we use almost all ingredients in the selavu petti we call it selavu rasam. this is what my amuchi (my mom's mom) explained me once when i asked the same question 😀 there maybe some other reasons too ! 😉 🙂

      Reply
    13. adityaa ilango

      July 14, 2017 at 8:02 am

      In my place(Pollachi), we call anjarai petti as selavu petti where we keep the mustard seeds, coriander seeds, seerakam etc as in anjarai petti. since we use almost all ingredients in the selavu petti we call it selavu rasam. this is what my amuchi (my mom's mom) explained me once when i asked the same question 😀 there maybe some other reasons too ! 😉 🙂

      Reply
    14. Aparna

      January 21, 2018 at 10:54 am

      I tried this rasam and it resulted wonderfully. Thanks for ur idea of mixing kollu with toor dal. Its beneficial for both health and pocket��

      Reply
    15. Rekhashree Sakthivel

      September 01, 2018 at 11:55 pm

      Hi can v grind and keep horse gram powder for later use also

      Reply
    16. Raks Kitchen

      September 04, 2018 at 2:13 am

      Yes you can.

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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