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    Home » Podis » Horsegram Dal Rasam Spice Mix | Kollu Rasam Podi

    Horsegram Dal Rasam Spice Mix | Kollu Rasam Podi

    Posted on April 9, 2016 · Last Updated on February 22, 2025 · By Srividhya G · 44 Comments

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    kollu rasam podi with text overlay for pinterest

    Discover how to make homemade kollu rasam podi, a flavorful spice mix prepared using horsegram (kollu in Tamil). This recipe includes detailed, step-by-step instructions with pictures to guide you.

    This rasam podi allows you to prepare kollu rasam quickly without the need to roast or pressure-cook horsegram each time. It can be made in bulk and stored for long periods due to its excellent shelf life. Kollu, also known as kaanam, is a staple lentil in rural Tamil Nadu. With its growing popularity and health benefits, it has become a favorite ingredient everywhere.

    horsegram rasam podi served in bottle

    Health benefits of horsegram (Kollu)

    Horsegram is considered a powerhouse of nutrition and offers a range of health benefits. It has a low glycemic index and helps regulate blood sugar levels, making it suitable for people with diabetes. Horsegram is packed with essential nutrients like iron, calcium, and magnesium, contributing to improved bone strength and immunity. Horsegram is known for reducing fat accumulation, boosting metabolism, and keeping you feeling full longer.

    Easy kollu rasam podi

    I adore horsegram dal rasam, but the preparation process—roasting, soaking, and pressure-cooking—requires proper planning. This led me to the idea of making a rasam podi with horsegram to simplify the process. This kollu rasam podi simplifies the preparation of rasam while adding a delicious and nutritious twist to your meals! Over time, I refined the recipe by experimenting with different ratios of toor dal. Below is the final, tried-and-tested version. Feel free to adjust the ratios and spices to suit your taste.

    Ingredients required

    Lentils: We use toor dal and horsegram for this rasam powder. Traditional rasam powder calls only for toor dal, but for this recipe, we use horsegram, too.

    Spices: Along with lentils for this rasam powder, we need cumin seeds, coriander seeds, red chilies, and black pepper.

    I have also used curry leaves here, but if you don’t have them, you can totally skip them. There is no replacement for curry leaves.

    Note on turmeric

    In traditional rasam powder recipes, dried turmeric roots are often used and ground in flour mills. Since I use a mixer grinder, I’ve replaced turmeric roots with ground turmeric powder for convenience. You can include 2–3 dried turmeric roots for this recipe or substitute with 1 tsp of ground turmeric. Alternatively, you can skip turmeric in the spice mix and add it directly when preparing the rasam.

    kollu rasam podi served in tray filled with horsegram

    How to make kollu rasam podi

    Roast the lentils

    • Heat a kadai (pan) on medium heat. Add the horsegram and toor dal.
    adding lentils
    • Dry roast until the toor dal turns light brown and the horsegram becomes deep brown. Transfer to a plate and allow it to cool.
    roasted lentils

    Roast the spices

    • In the same kadai, add the cumin seeds, coriander seeds, black pepper, curry leaves, and dried red chilies.
    adding other ingredients
    • Roast until the spices release a fragrant aroma and the curry leaves turn crisp. Transfer to another plate to cool.
    roasted spices

    Grind the ingredients

    • Once the ingredients have cooled, transfer the roasted horsegram, toor dal, and dried red chilies to a mixer jar. Grind in intervals to avoid overheating the mixture. Be cautious when opening the jar, as the aroma can be strong.
    • Add the remaining spices and 1 tsp of turmeric powder to the jar.
    adding ground turmeric
    • Grind in short intervals, mixing in between, until you achieve a slightly coarse texture.
    ground horsegram dal

    Recipe Notes

    • If you’re new to horsegram, start with ⅓ cup and increase the quantity gradually as you acquire the taste.
    • Adjust the quantity of dried red chilies and black pepper based on your spice tolerance.
    • The spice mix doesn’t need to be ground too finely—a slightly coarse texture works well.
    overhead shot of horsegram rasam podi

    More horsegram recipes

    Explore more horsegram recipes perfect for this winter.

    • square image for kollu sundal
      Kollu Sundal | Horse Gram Stirfry
    • kollu chutney served in a small bowl placed on green chutney
      Kollu Chutney | Horse Gram Chutney
    • square image of kollu kadayal served in bowl with a spoon inside
      Kongu Nadu Kollu Kadaiyal | Horsegram Lentil Curry
    • kollu adai served in black plate with a honey jar on the side
      Horse Gram Adai | Kollu Adai Dosai

    📖 Recipe

    Kollu rasam podi served in bottle
    Pin Recipe Print Recipe
    5 from 1 vote

    Horsegram Dal Rasam Spice Mix | Kollu Rasam Podi

    Discover how to make homemade kollu rasam podi, a flavorful spice mix prepared using horsegram (kollu in Tamil). This recipe includes detailed, step-by-step instructions with pictures to guide you.
    Cook Time15 minutes mins
    Cooling Time30 minutes mins
    Total Time45 minutes mins
    Course: spice mixes
    Cuisine: South Indian, TamilNadu
    Servings: 25 yields 250 grams
    Calories: 35kcal
    Author: Srividhya G

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

    • ½ cup horsegram kollu
    • 3 tbsp toor dal
    • ⅓ cup cumin seeds
    • ½ cup coriander seeds
    • 12 dried red chilies
    • 2 tbsp black pepper
    • 10–15 curry leaves

    Instructions

    • Heat a kadai (pan) on medium heat. Add the horsegram and toor dal.
      adding lentils
    • Dry roast until the toor dal turns light brown and the horsegram becomes deep brown. Transfer to a plate and allow it to cool.
      roasted lentils
    • In the same kadai, add the cumin seeds, coriander seeds, black pepper, curry leaves, and dried red chilies.
      adding other ingredients
    • Roast until the spices release a fragrant aroma and the curry leaves turn crisp. Transfer to another plate to cool.
      roasted spices
    • Once the ingredients have cooled, transfer the roasted horsegram, toor dal, and dried red chilies to a mixer jar. Grind in intervals to avoid overheating the mixture. Be cautious when opening the jar, as the aroma can be strong.
      ground lentils
    • Add the remaining spices and 1 tsp of turmeric powder to the jar.
      adding ground turmeric
    • Grind in short intervals, mixing in between, until you achieve a slightly coarse texture.
      ground horsegram dal

    Video

    Notes

    • If you’re new to horsegram, start with ⅓ cup and increase the quantity gradually as you acquire the taste.
    • Adjust the quantity of dried red chilies and black pepper based on your spice tolerance.
    • The spice mix doesn’t need to be ground too finely—a slightly coarse texture works well.

    Nutrition

    Calories: 35kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 5mg | Potassium: 163mg | Fiber: 3g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 40mg | Calcium: 33mg | Iron: 2mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Blogging Marathon, Podis, Rasam Recipes Tagged With: A-Z Challenge, Blogging Marathon, gramiya samayal, healthy rasam podi, horsegram dal podi for rasam, how to prepare kollu rasam podi, kaanam rasam podi, kollu, kollu rasam podi, naatupura samayal

    Reader Interactions

    Comments

    1. Mireille Roc (@ChefMireille) says

      April 20, 2016 at 5:58 pm

      very flavorful podi and like the way you have captured the photos

      Reply
      • Srividhya G says

        April 20, 2016 at 8:04 pm

        Thanks a lot Chef.

        Reply
    2. Smruti | Herbivore Cucina says

      April 14, 2016 at 11:51 am

      Such a wonderful rasam podi recipe. Lovely share :)

      Reply
      • Srividhya G says

        April 14, 2016 at 12:01 pm

        Thanks Smruti.

        Reply
    3. Kalyani says

      April 12, 2016 at 5:20 am

      I make the instant podi with Kollu or Soak the kollu to make rasam. will try makign this podi and check out !! and btw loved the pics with “muram” as a prop.. long time since we saw anyone using them in urban kitchens !!

      Reply
      • Srividhya G says

        April 12, 2016 at 7:56 am

        yeah,, muram, aazhaku are all gone these days. Luckily found this small one and bought it back. Thanks a lot Kalyani and please do try the recipe.

        Reply
    4. Priya Suresh says

      April 11, 2016 at 12:36 pm

      Such a healthy rasam podi, definitely my fav, i do this often.

      Reply
      • Srividhya G says

        April 11, 2016 at 9:14 pm

        oh great. thanks a lot

        Reply
    5. freakyveggie says

      April 11, 2016 at 11:20 am

      Never heard about this Vidhya, should try it !

      Reply
      • Srividhya G says

        April 11, 2016 at 11:36 am

        Its kind of ulava chaaru. But I preared the dry podi and using it in rasam. This time one of our frnd got ulava chaaru from Hyderabad.

        Reply
    6. pradnya says

      April 11, 2016 at 9:44 am

      looks heartening and inviting

      Reply
      • Srividhya G says

        April 11, 2016 at 10:08 am

        Thanks a lot Pradanya

        Reply
    7. Padma Rekha says

      April 11, 2016 at 8:33 am

      nice choice and healthy recipe

      Reply
      • Srividhya G says

        April 11, 2016 at 9:48 am

        Thanks

        Reply
    8. harini says

      April 11, 2016 at 6:43 am

      Good one. My MIL makes this but I need to get the recipe from her. This version sounds just as wonderful

      Reply
      • Srividhya G says

        April 11, 2016 at 9:54 am

        Thanks :-)

        Reply
    9. gayathriraani says

      April 10, 2016 at 10:29 pm

      That is a nice way to make kollu rasam easily. Will bookmark your recipe. Waiting for your rasam recipe too…

      Reply
      • Srividhya G says

        April 11, 2016 at 10:12 am

        Thanks Gayathri. Will post that soon. :-)

        Reply
    10. Freda @ Aromatic essence says

      April 10, 2016 at 9:21 pm

      Lovely share :)

      Reply
      • Srividhya G says

        April 11, 2016 at 10:13 am

        Thanks Freda.

        Reply
    11. Sandhya Ramakrishnan says

      April 10, 2016 at 5:53 pm

      This is a very useful post! I have seen kollu rasam , but have never tasted it. Making this podi and storing it is a great idea.

      Reply
      • Srividhya G says

        April 11, 2016 at 10:14 am

        Yeah this comes in handy. Thanks Sandhya.

        Reply
    12. cookingwithsapana says

      April 10, 2016 at 4:18 pm

      This is one flavorful and interesting podi.

      Reply
      • Srividhya G says

        April 11, 2016 at 9:55 am

        Thanks :-)

        Reply
    13. Suma Gandlur says

      April 10, 2016 at 2:21 pm

      Had never heard about the addition of horse gram to the rasam powder. Sounds interesting.

      Reply
      • Srividhya G says

        April 11, 2016 at 10:10 am

        Thanks Suma

        Reply
    14. Aruna says

      April 10, 2016 at 12:31 am

      Bookmarked the recipe to try in winter. :)

      Reply
      • Srividhya G says

        April 11, 2016 at 9:55 am

        Thanks a lot Aruna.

        Reply
    15. Pavani says

      April 09, 2016 at 7:17 pm

      Rasam with horse gram sounds so healthy and delicious.

      Reply
      • Srividhya G says

        April 11, 2016 at 10:20 am

        Thanks a lot Pavani.

        Reply
    16. Rajani says

      April 09, 2016 at 6:55 pm

      I’m not a big fan of horse gram but now a days including it because of the health benefits. Podi seems a good way to include it in our diet

      Reply
      • Srividhya G says

        April 11, 2016 at 10:15 am

        Yeah… this one is a great way to get the acquired taste.

        Reply
    17. usha says

      April 09, 2016 at 9:47 am

      This idea to make the podi. It sure does reduce the cooking time. Wonderful recipe.

      Reply
      • Srividhya G says

        April 11, 2016 at 10:17 am

        :-) Thanks Usha.

        Reply
    18. Bharani says

      April 09, 2016 at 8:38 am

      I love horse gram… Rasam powder with horse gram is interesting……my mother in law will love this will tell her to checkout your blog…great share

      Reply
      • Srividhya G says

        April 11, 2016 at 10:10 am

        Thanks a lot Bharani. Hope she likes it.

        Reply
    19. Amara says

      April 09, 2016 at 8:14 am

      Never tried rasam with horse gram podi, going to try next time. Thanks for sharing such a lovely podi:)

      Reply
      • Srividhya G says

        April 11, 2016 at 10:18 am

        You are most welcome Amara. Thanks :-)

        Reply
    20. Srivalli says

      April 09, 2016 at 7:18 am

      Wonderful recipe…we make the chaaru with horsegram and mostly that’s freshly made..nice one to stock this..

      Reply
      • Srividhya G says

        April 11, 2016 at 10:16 am

        yeah very true valli. Thanks .

        Reply
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