Kollu Rasam Podi | Horsegram Dal Rasam Podi

Homemade Rasam podi prepared with horsegram or kollu in Tamil.  Check out how to make this rasam podi with detailed step-wise pictures. 

This rasam podi is used for preparing kollu rasam quickly without roasting and pressure cooking the horse gram. This can be prepared in a large quantity and stored as it has a longer shelf life. Kollu or Kaanam is one of the staple lentils used in the rural parts of TN, but with its gaining popularity and its health benefits are penetrating everywhere.

We are in the alphabet ‘H’ in this A-Z challenge. The first H recipe that came to my mind was halwa. But I need to master it well, and I cannot simply say halwa; either it has to be the traditional Tirunelveli halwa or Badaam halwa. So I shoveled it, and here comes the long pending post, horsegram dal rasam podi/powder. In Tamil, we call this kollu or Kaanam. This is not the first kollu recipe in my blog. I have already posted Horse gram dal chutney, horse gram dal rasam, and of course sundal.

I love horsegram dal rasam but, preparing the same requires proper planning. It takes time as we need to roast the dal and soak in water and then pressure cook etc. That’s when I thought, why not prepare rasam podi with horse gram and use it? When I tried the first time, I added more toor dal and slowly refined it, and here comes the fully tested and successful recipe. I prefer this below-mentioned ratio, but please feel free to modify and adjust the dal ratio and the spices according to your taste preference.

Note about turmeric

As I mentioned in my regular rasam powder, dry turmeric roots are used while preparing the powder. In India, we grind these powders in flour mills, so it becomes straightforward to grind the ingredients. As I had to powder this in my mixie, I skipped the dry turmeric roots. Either you can add up to 4 to 5 roots for this measurement or add about ½ tsp while preparing the rasam.

So here comes H for horse gram dal Rasam Podi or Kollu Rasam Podi. The rasam recipe with this podi is coming up in May. :-) I didn’t want to post two recipes on a single day.

Ingredients required

• Dhaniya/Coriander Seeds – ½ cup
• Horsegram dal – ½ cup
• Toor dal – 3 tbsps
• Red chili – 12 (I used the regular lengthy ones)
• Black peppercorns – 2 tbsps
• Cumin – ⅓ cup
• Curry leaves – 1 strand
• Turmeric powder – 1 tsp

Prodcedure

• Heat the kadai, and once the kadai is hot, dry roast the horse gram dal and toor dal in medium heat.
• As they turn slightly brown, remove them in a plate and add all other ingredients.
• Dry roast them till the dhaniya aroma comes or until dhaniya turns slightly brown.

• Let all the roasted ingredients cool and grind them and store them in an airtight container.

Recipe notes

• If you are getting acquired to horse gram, increase toor dal and reduce horse gram to ⅓ of a cup.
• Also, adjust the red chilies and black pepper as per your taste.

That’s it. Horsegram Rasam Podi is ready. Check out how I made the rasam with this rasam podi in horsegram rasam with the homemade rasam podi.