Modified from
Thanks to indosungod for the recipe and pictures. I removed onions and garlic(added ginger instead) and reposting here.
Kollu Chutney
Ingredients1. 1 Cup of kollu paruppu cooked for 3 whistles. Add some extra water, so you have enough of the paruppu water for the rasam. Drain the water out into a separate
container and save. Leave a little bit of the water maybe 2-3 tbsp so the chutney is not too solid.
2. 2 inch ginger
3. 2 red chillies
4. 1 tsp corriander seeds
5. 1/4 tsp cumin
6. 1/4" piece tamarind
Method
1. Saute 2 thru 6 in a little bit of oil, and pour it over the paruppu with salt.
2. Let it cool and blend roughly in a food processor or blender.
It should not be made into a smooth paste.
Kollu Rasam
Ingredients
1. 1 1/2 cups of tamarind pulp
2. 1 1/2 cups of the Kollu paruppu cooked water and chutney water. (Do not clean out the blender when you are done with the chutney, wash out the sticking bits of chutney with a little bit of water)
3. 2 Red chillies split and seeds removed
4. 1 tomato roughly chopped (optional)
5. seasoning, mustard cumin,curry leaves
To Powder
1. 2tsp corriander seeds
2. 1tsp cumin
3. 1/4 tsp pepper (or per taste)
4. 1/4 tsp methi seeds
dry roast the above and make it into a powder. Use a coffee grinder.
Method:
1. Heat about a tsp oil/ghee in a pan and season with mustard, cumin and curry leaves
2. Add red chillies.
4. Tomatoes should be added now and sauted till soft.
3. Reserve about a tsp of the powder and add the rest.
4. Now add the tamarind and paruppu water.
5. Let it boil till you see white forth and switch off heat immediately. At this stage add the tsp of reserved powder for a great aroma.
Now enjoy the chutney and rasam with white rice.
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