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Selavu Rasam Recipe and Ingredients

Selavu rasam is an Indian dish made with horse gram and is a home remedy for the common cold. The recipe includes ingredients like tomatoes, tamarind, garlic, and various spices, with a preparation time of 5 minutes and a cooking time of 15 minutes. The dish is garnished with chopped coriander leaves and can be adjusted for tanginess based on the tomatoes used.

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raghavendradattu.kondepudi
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18 views2 pages

Selavu Rasam Recipe and Ingredients

Selavu rasam is an Indian dish made with horse gram and is a home remedy for the common cold. The recipe includes ingredients like tomatoes, tamarind, garlic, and various spices, with a preparation time of 5 minutes and a cooking time of 15 minutes. The dish is garnished with chopped coriander leaves and can be adjusted for tanginess based on the tomatoes used.

Uploaded by

raghavendradattu.kondepudi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Selavu rasam

5 from 3 votes
Selavu rasam is prepared with kollu/ horsegram in the rasam powder, best
homeremedy for common cold. Step by step photos.

Prep Time Cook Time


5 mins 15 mins

Course: Main Course Cuisine: Indian Servings: 2 Author: Raks Anand

Ingredients
2 Tomato
1 teaspoon Tamarind tightly packed
6 Garlic flakes
1 teaspoon Black pepper
1 teaspoon Jeera/ cumin seeds
1 Curry leaves sprig
⅛ teaspoon Turmeric
1 tablespoon Coriander leaves chopped
Salt

To roast
1 & ½ teaspoon Kollu / Horse gram
1 & ½ teaspoon Coriander seeds
1 Red chilli

To temper
1 teaspoon Oil/ ghee
½ teaspoon Mustard
1 pinch Asafoetida

Instructions
1. Mash roughly chopped tomatoes with your hands in a bowl and keep aside. You can add little
water while mashing if you need.

2. Soak tamarind in ½ cup hot water for 20 mins and extract its juice, keep aside.

3. In a pan, dry roast horse gram, coriander seeds and red chilli in medium flame, until the horse
gram turns golden red in colour. Take care not to burn it. Just roast until golden in colour and
fragrant.

4. Grind it along with pepper, jeera and curry leaves, to a powder in a mixer.

5. Heat oil/ ghee in kadai, temper with mustard. Sprinkle asafotida and put the flame to low. Add
the ground powder, turmeric powder and crushed garlic.

6. Give it a fry and add the mashed tomato.

7. Add tamarind extract, salt and enough water and boil for 5 minutes. Switch off the flame.
Garnish with chopped coriander leaves.
Notes
While roasting, you will hear horse gram cracking sound starting. And you will be able to
smell nice aroma too.
Adjust tamarind amount according to the tanginess of tomatoes.
Do not add more than mentioned kollu or coriander, otherwise rasam will become thick.
Water quantity is apporx. 3 cups for this rasam. But use this only as guidance.
You can try the same with toor dal in place of kollu/ horse gram.

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