Wash and Rinse 1 cup horsegram throughly with water. Then, soak it in water overnight or at least for 4 to 5 hours. Pressure cook by adding 4 to 5 cups of water in the cooker for 1 whistle at high flame and then simmer for 15 to 20 minutes until they turn tender and soft.

Turn off the flame. Once the pressure releases, drain the boiled horsegram and take 2 teaspoons of boiled horsegram out of it. Note - Remaining horsegram can be used in other recipes like paranthas, kebabs or simple dal fry.

Collect thick horsegram water. Keep aside both the ingredients - 2 teaspoons of whole boiled horsegram & horsegram water.

Further, take all ingredients together to prepare Kollu Rasam masala. In a pan, add 1/2 teaspoon oil and roast dried red chillies, cumin seeds and methi seeds. Note - Dry roast coriander seeds as well.

Roast until they turn aromatic at low heat. Allow to cool. Grind this roasted masala along with dessicated coconut, garlic clove and 2 teaspoons of cooked (boiled) horsegram. Blend it to smooth paste by adding just a little water if required.

To prepare Kollu Rasam, Clean 50 grams of tamarind and check seeds or discard unwanted stuff. In a mixing bowl, put tamarind by adding warm water. Keep it covered for 15 minutes. Crush it well with your hands and extract the pulp with the help of strainer. Add little water to extract completely.

Boil it for 10 minutes at medium heat. Once it is boiled, Off the flame and allow to cool. Keep aside.

Now we have all ingredients ready to prepare kollu rasam. Take all ingredients together. In a wok, put prepared tamarind extract, turmeric powder, jaggery, salt and horsegram water to boil.

When it begins to boil, add prepared ground masala, curry leaves and mix well.

Add coriander powder and boil on low flame for 10 minutes. Add more water to adjust the consistency. Note - Coriander seeds is substituted with coriander powder. Grind coriander seeds along with other spices while preparing masala for Rasam.

Further, take ingredients for tempering. In a pan, add 1 tablespoon of oil, mustard seeds, chopped garlic and curry leaves. Saute till garlic turns golden brown in color at low medium heat.

Pour the tadka over the boiling Rasam. Cover and cook for 2 minutes.

Now it is ready to serve. Transfer it to serving bowl. Take ingredients to garnish or decorate.Garnish it with coriander leaves. Serve with steamed rice topped with curry leaf

Ready to serve.

Enjoy!