KOLLU RASAM

Dear friends,Everyone must be surprised to see my posting after three months.thanks for being patient and also supportive and understanding.
Let me start my blogging again with a very healthy dish...soup/rasam.Every south Indian must be aware of importance of rasam in our daily meal.Normally it is served after sambar and followed by curd.It is said that garlic , jeera and black pepper along with tamarind is said to increase digestion. Other than that depending on the ingredients the medicinal value change.For example kollu(horsegram )rasam and Thudhuvalai(Pea eggplant)rasam-first one is good for cholesterol and second one for cold,cough etc.
Apart from rasam my mom also make kollu thogayal,and thuthuvalai thogayal once in a week.

INGREDIENTS:(measurement approximate)
Kollu/horsegram-1 handful
Tamarind-1 lime size
Black pepper-1tsp
Jeera-1tsp
Corriander-1/2 tsp
Garlic-2 or 3 cloves
Turmeric-1 pinch
Salt-to taste
Mustard-for seasoning
Asefotida-for seasoning
Curry leaf- for seasoning
Corriander-few leaves
Red or Green chilli(optional)-for seasoning
Oil-1tsp

METHOD
1)Pressure cook kollu(some fry and cook)and mash it well.
2)Soak tamarind in about 2 cups of water(approximately) to get the juice.
3)Coarsely powder pepper,jeera,garlic.
4)Heat oil in a pan and add mustard.Add asefotida after it splutters.
5)Add curry leaves and coarsely ground powder.
6)Add mashed kollu and tamarind juice along with turmeric and salt and boil it .

NOTE: (don't boil it too much as the taste wont be good.Add necessary amount of water according to your taste)