Kollu Sprouts Rasam

 

This is another variation of the Kollu Rasam. The preparation is easier too. :-)

You can make this rasam with or without sprouting Kollu.
But since sprouts are beneficial to health, why not the sprout them? :-)

If you need more motivation to sprout the grain, here you go:
Sprouts are rich in essential nutrients, an excellent Source of enzymes, high in protein and easy to digest, and since they are high in fiber and low in calories, they aid in weight loss too.

Now making Kollu sprouts is very simple.
Soak 1/4 cup of Kollu in little water overnight. Next Morning drain the water and transfer the Kollu to any bowl (or hot pack). Cover the bowl and keep it in a relatively dark place. Leave it for a day or two. Make sure to check on it once a day - just give it a gentle stir and sprinkle few drops of water if it is too dry. The sprouts will germinate and bring in all the goodness of sprouts along with it. Enjoy the sprouts and stay healthy.

Procedure:

• Pressure cook the sprouted Kollu with 2 cups of water, 1 tsp of Turmeric powder, a pinch of salt, 2 tsp of oil  for 3 whistles
• Drain the water and set it aside
• Fine grind the Sprouted Kollu and set that aside too.
• In a mortar and pestel, coarsely crush 2 garlic pods, 2 pearl onions and set it aside
• Blanche (ie Immerse the tomato in hot water for few seconds) 1 large Tomato and dice it into fine cubes. Blanching is only to lessen the cooking time. You may skip blanching. If you prefer you can even microwave the tomato.. but I read microwaving changes the molecular structure of the vegetables and hence not recommended.. well... I shall leave it upto you on the destiny of your tomato. :-)
• Soak 1 inch of tamarind in little water for 15 mins, extract the tamarind juice from the pulp by squeezing it and set it aside.
• In a hot pan add 2 tsp of oil
• Temper the oil with 1 tsp of mustard seeds, 1 tsp of hing, 1/2 tsp of methi seeds, 1 spring of curry leaves, 2 red chillies,  coarsely crushed onion-garlic
• Add 1 tbsp of any Rasam powder you prefer (you can also coarsely grind 1/2 tsp of whole pepper, 1 tsp of cumin seeds, 1 red chilly, 1 garlic pod and use it in place of rasam powder)
• Saute the contents for few seconds
• Add the Kollu paste and  saute till the raw smell goes away
• Add the diced (and blanched) Tomatoes
•  Saute till the tomatoes are well done
• Add the Tamarind juice, along with the Kollu water
• Add 1 cup of water (or less if you want a thicker rasam)
• Taste test the rasam for salt and adjust accordingly
• Simmer the stove and let the Rasam cook for another 10 mins or until froths collect on the sides
• Add some chopped cilantro leaves, cover the pan and turn off the stove
• Serve hot with Rice or as is like a soup