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    Home » Lunch » Rasam recipes » Kollukai Satumadu/Horsegram Rasam – Hebbar Iyengar Special from Karnataka

    Kollukai Satumadu/Horsegram Rasam – Hebbar Iyengar Special from Karnataka

    Apr 13, 2014 · Modified: Dec 20, 2020 by Priya_Srinivasan ·

    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
    ¼ Cup Horsegram/Kulthi ka dal/Kollu
    ¼ 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
    ¼ teaspoon hing/asafoetida
    Salt to taste
     
    Tempering
    2 teaspoon ghee
    ½ teaspoon mustard seeds
    ¼ teaspoon cumin seeds 
    ¼ teaspoon 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.
        An InLinkz
    Link-up
     
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    Reader Interactions

    Comments

    1. Priya Suresh

      April 13, 2014 at 7:25 pm

      Kollu rasam is just inviting..Wat a comforting food and i can have it happily for my dinner rite now.

      Reply
    2. Unknown

      April 14, 2014 at 12:55 am

      Horse gram is soo good for weightloss ..
      If it is made into rasam i dont mind drinking couple of cups .

      Reply
    3. The Pumpkin Farm

      April 14, 2014 at 5:01 am

      nice picture and simple recipe, looks fulfilling

      Reply
    4. vaishali sabnani

      April 14, 2014 at 11:35 am

      I am a hard core fan of rasams..any time of the day or night…lovely bowl there!

      Reply
    5. Julie

      April 14, 2014 at 4:44 pm

      very healthy n comfort rasam!!

      Reply
    6. Kim

      April 14, 2014 at 9:00 pm

      Looks gorgeous! Doesn't the horse gram take longer time to cook? I've never cooked with it before, but my grandma rarely made horsegram, as she said it took ages to cook, my mums never cooked with it either. I should try it out

      Reply
    7. Varada's Kitchen

      April 15, 2014 at 12:00 am

      Now that winter has returned this rasam sounds like a really good idea. Nice recipe, will have to try it. Nice pictures.

      Reply
    8. Unknown

      April 15, 2014 at 4:22 am

      so inviting and delicious…

      Reply
    9. Unknown

      April 15, 2014 at 7:07 pm

      Kollu rasam looks delecious, thanks for sharing 🙂

      Reply
    10. Nalini's Kitchen

      April 17, 2014 at 1:43 am

      Such a healthy and comforting soup,wish to have a glass of rasam to drink…

      Reply
    11. Unknown

      April 17, 2014 at 2:18 pm

      a nice variation to the regular rasam we make..

      Reply
    12. Sujas Kitchen

      April 18, 2014 at 3:01 am

      Healthy & appetizing Rasam, Priya.

      Reply
    13. Srivalli

      April 21, 2014 at 6:44 am

      Oh that rasam looks so inviting Priya..

      Reply
    14. Harini R

      April 21, 2014 at 8:57 pm

      I have heard a lot about this rasam. I should try it sometime.

      Reply
    15. Pavani

      April 28, 2014 at 1:34 am

      What a healthy and delicious rasam.

      Reply
    16. Archana

      May 02, 2014 at 4:59 pm

      Ooooooo! Love it Priya. I am trying it soon. Tomorrow is already prepared unfortunately.

      Reply
    17. Chef Mireille

      May 03, 2014 at 10:11 pm

      I wouldnt mind having a bowl right now. looks so good

      Reply
    18. MySpicyKitchen

      May 05, 2014 at 5:24 pm

      I remember eating a version of horsegram rasam ulva chaaru as we call it in telugu long long time ago. I hardly remember how it tastes. Your version looks so delicious that I would not mind make it.

      Reply
    19. Suma Gandlur

      May 09, 2014 at 11:09 pm

      Simple, flavorful rasam.

      Reply

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