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As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..




I would be really happy if this benefits atleast few of you....if you find this useful, pass this on to your friends..

Friday 19 August 2011

Kollu Rasam

Popularity: ‘Kollu’ is the Tamil name for Horse Gram.. Very effective for cold and to reduce Body weight..
Type 1 : You can prepare it with Dal Rasam Base
Procedure remains the same as that of Dal Rasam except that you should also cook horse gram separately like dal (say 5 tbsps of horsegram) in a cooker separator by putting the horse gram and say 200 ml water. At the end, after adding the cooked dal water to the Rasam, also add the horse gram water too before you season the Rasam..
(The Horse gram water can be extracted by squeezing thoroughly the cooked horsegram with water)
Type 2: You can prepare it with Jeera Milagu Rasam Base
Procedure remains the same as that of Jeera Milagu Rasam except that you should cook horse gram separately and add the horse gram water at the end before you season the Rasam.
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1 comment:

  1. Anonymous20 February 2014 at 06:39

    It is really a very useful & new understanding for me about the different types of kootu

    ReplyDelete

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