Kollukai Satumadu/Horsegram Rasam – Hebbar Iyengar Special from Karnataka

Today we are visiting our neighboring state Karnataka. When i was looking for recipes, i first chose to make Davangare benne dosa. But then somehow i couldn’t start to make it at all. So i went on to look something that can be made easy without any prior preps. Finally i settled with this Rasam/Satumadu from Chandra Padmanabhan’s Simply South. 
Satumadu is nothing but Vaishnav dialect for Rasam. This rasam is supposed to be a speciality of Hebbar Iyengar, a sub-caste of the Karnataka Brahmins. They are traditionally followers of Ramanuja and Vedanta Desika.  The rasam turned out super good and very light. I had it as a soup for my dinner, whereas my family enjoyed with Rice and some potato curry.
Ingredients
1/4 Cup Horsegram/Kulthi ka dal/Kollu
1/4 Cup tuvar dal/arhar dal/pigeon peas
A marble-sized ball of tamarind
1 medium sized tomato, chopped 
1 no green chili, slited lengthwise
2 heaped spoon of homemade rasam powder
1/4 tsp hing/asafoetida
Salt to taste
 
Tempering
2 tsp ghee
1/2 tsp mustard seeds
1/4 tsp cumin seeds 
1/4 tsp coarsely powdered pepper
1 no red chili,broken into two
2 sprigs of curry leaves
 
Method
  • Wash and soak horsegram in a cup of water overnight. Drain and rinse thoroughly. Wash pigeon peas and drain.Pressure cook the dals with 2 cups of water and a pinch of turmeric until soft. Let the pressure fall down on its own. Remove the dal and mash it well with the back of a laddle.
  • While the dals are cooking, soak tamarind in 2 cups of warm water. Extract juice and discard the pulp.
  • Take the tamarind extract, add chopped tomatoes, slited green chili, rasam powder hing and salt together.e
  • Bring it to a boil and let it simmer for atleast 10 minutes in a medium flame or until the raw smell of tamarind disappears. To this simmering rasam, add the mashed dal and simmer for another 8-10 minutes. Pour a cup of water, if the rasam is too thick. Once the rasam froths well, take it off the stove.
  • In a small tadka pan, heat ghee, splutter mustard seeds, add cumin, broken red chili, pepper powder and curry leaves. Pour this sizzling tadka over the rasam. Serve Hot with Rice and have it as such like a soup.
 
Notes
The Original recipe doesn’t add tomatoes and coriander to the rasam. But i have added one tomato and a little coriander for garnish at the end.