Kulitha Saaru, also known as Kollu Rasam, is a power-packed South Indian rasam made from the humble horse gram. With a bold, peppery flavor and soothing warmth, this dish is cherished for both its taste and nutritional benefits. Traditionally enjoyed as a rasam served over rice, it also doubles as a nourishing soup—making it perfect for chilly evenings or as a comforting antidote to a cold. After cooking the horse gram, the leftover broth becomes the base for this tangy, spicy rasam, while the lentils are often served as a protein-rich side called sundal.
This Tamil-style recipe highlights the classic flavors of garlic, cumin, and pepper, balanced with the tang of tamarind and the sweetness of jaggery. A savory tadka with mustard, red chili, and curry leaves elevates the aroma and taste. For a deeper texture, blend a portion of the cooked kollu into the rasam, or keep it light for a sipping soup. Prepare this rasam in advance to let the flavors meld, and enjoy it piping hot with steamed rice or sip it as a warming, protein-rich broth.
Kulitha Saaru: Hearty South Indian Horse Gram Rasam
Print RecipeIngredients
- ½ cup horse gram (kollu/kulithu)
- 4 cups water
- 3 cloves garlic
- 1 tsp cumin seeds
- ½ tsp black pepper
- 2 tbsp cooked horse gram
- 3 tsp oil
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds (methi)
- ½ tsp cumin seeds
- A few curry leaves
- 1 tomato, finely chopped
- 1 cup tamarind extract
- ¼ tsp turmeric powder
- ½ tsp jaggery (gud)
- 1 tsp salt
- 2 tbsp coriander, finely chopped
- 3 tsp oil (for tempering)
- 1 tsp mustard seeds (for tempering)
- ½ tsp urad dal (for tempering)
- A pinch of hing (asafoetida)
- 1 dried red chilli
- A few curry leaves (for tempering)
- ¼ tsp turmeric powder (for tempering)
- ½ tsp salt (for tempering)
Instructions
Heat 3 tsp oil in a large kadai. Add mustard seeds, fenugreek, cumin seeds, and curry leaves; allow them to splutter.
Add the prepared masala paste made from garlic, cumin, pepper, and cooked horse gram; sauté for 1-2 minutes.
Stir in the chopped tomato, tamarind extract, turmeric, jaggery, and salt. Cover and boil for 10 minutes on medium flame.
Pour in the reserved horse gram broth (kollu extract) and mix well; simmer for 2 additional minutes to meld the flavors.
Finish by adding fresh coriander leaves.
For tempering, heat another 3 tsp oil in a small pan. Add mustard seeds, urad dal, hing, dried red chilli, curry leaves, turmeric, and salt. Pour this sizzling tempering over the rasam.
Serve hot with steamed rice and kollu sundal, or enjoy as a hearty soup.
Notes
Tips:
Prepare the rasam a day ahead for deeper flavors—the taste matures overnight., For a thicker consistency, blend some of the cooked horse gram and mix it into the rasam., Feel free to omit garlic for a no-garlic version; the rasam will still taste delicious., Store leftovers in the refrigerator and reheat before serving, as the flavors intensify with time.
