Easy Huruli saaru recipe | Kudu Saaru - Horsegram Rasam

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 6 Servings
  • Category: Side Dish
  • Cuisine: south indian

Ingredients

For pressure cooking:

  • 1 cup horse gram / huruli / kulthi bean / gahat
  • ½ tsp turmeric
  • 1 tsp salt
  • 5 cup water

For masala paste:

  • 1 tsp coconut oil
  • 1 tbsp coriander seeds
  • ½ tbsp cumin seeds
  • ¼ tsp methi
  • 6 dried red chilli
  • ½ cup coconut (grated)
  • ½ cup cooked horse gram
  • 1 clove garlic

For rasam:

  • 1 cup tamarind extract
  • 2 tsp jaggery
  • 3 chilli (slit)
  • ½ tsp turmeric
  • few curry leaves
  • 1 tsp salt

For tempering:

  • 1 tbsp coconut oil
  • 8 cloves garlic (sliced)
  • 1 tsp mustard
  • 1 dried red chilli (broken)
  • few curry leaves

Method

  1. Firstly, in a pressure cooker, add 1 cup of horse gram, ½ tsp of turmeric, 1 tsp of salt, and 5 cups of water.
  2. Pressure cook for 8 whistles or until the horse gram has cooked well.
  3. Strain the horse gram extract and keep aside.
  4. To prepare the masala paste, in a pan, heat 1 tsp coconut oil. Add 1 tbsp coriander seeds, ½ tbsp cumin seeds, ¼ tsp methi, 6 dried red chilli.
  5. Saute on low flame till the spices turn aromatic.
  6. Cool completely, and transfer to the mixer jar.
  7. Add ½ cup coconut, ½ cup cooked horse gram, 1 clove garlic.
  8. Grind to a smooth paste, adding water as required. Keep aside.
  9. Take the horse gram extract into the large vessel. Add 1 cup tamarind extract, 2 tsp jaggery, 3 chilli, ½ tsp turmeric, few curry leaves and 1 tsp salt.
  10. Mix well and boil for 5 minutes or until the raw flavour of tamarind is gone.
  11. Add in prepared masala paste and mix well, adjusting the consistency.
  12. Boil for 5 minutes or until the raw flavour of the masala is gone.
  13. To prepare the tempering, heat 1 tablespoon of coconut oil.
  14. Add 8 cloves of garlic and sauté until they are well roasted.
  15. Add 1 tsp mustard, 1 dried red chilli, and few curry leaves. Splutter the tempering.
  16. Pour the tempering over the rasam and mix well.
  17. Finally, enjoy the Horse Gram Rasam Recipe, which pairs perfectly with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.