This is one yummy and tasty recipe and u get 2 dishes to eat @ one go 😉


Horse gram [Huralhi kalhu] – 3 cups

For the rasam:

Rasam Powder – 2 tbsp
Coconut – 1 cup
Jeera – 1 tsp
Hing – 1/4 tsp
Tamarind [about a small-lemon sized] – soaked in water
Jaggery[powdered] – 1 tbsp
Salt – to taste

For the side-dish

Green chillies – 4-5
Lemon – 1 small
Hing – a pinch
Salt – to taste

For both the rasam and the side-dish:

For garnishing:

Curry leaves and Coriander leaves

For tempering:

Oil – 1 tsp [For side-dish]
Ghee – 1 tsp [For Rasam]
Mustard – 1 tsp


Cook the sprouted horse gram in pressure cooker [just one whistle]. Allow to cool. Strain the water and keep it aside. This will be used for making the rasam and sprouts to make a side dish to go with the rasam. Grind the grated coconut, jeera, hing ,rasam powder and half a cup of the cooked sprouts together.

Let’s prepare the rasam now. Take the strained water and place in on fire. Add the ground mixture and also the tamarind juice. Add the salt and the jaggery. Allow to boil on low fire. When it starts boiling, garnish with the curry leaves and coriander. Leave on fire for sometime. Switch off and add the tempering with ghee and mustard. Serve hot with the side-dish, recipe below.

Take a wok and add the oil. Add the mustard seeds. When they splutter, put in the green chillies and the curry leaves. Now, add the hing followed by the sprouts. Mix well. Add the salt and the lime juice and cook on low fire for about 2-3 min. Switch off the flame and garnish with coriander leaves.

Now, pour the rasam onto the rice, add a dollop of ghee and njoy with the sprouts 🙂