Huruli Saaru Recipe | Kudu Saaru – Horsegram Rasam with detailed photo and video recipe. An easy and simple, yet exotic rasam curry made with soaked, pressure-cooked horsegram with custom-made rasam powder. It originates from the popular Udupi-Mangalore cuisine, but is extremely popular throughout South India. Although it is primarily prepared as a side dish with rice, it can also be a flavorful and tasty soup recipe.
Huruli Saaru Recipe | Kudu Saaru – Horsegram Rasam with step-by-step photo and video recipe. Rasam or Saaru recipes are the typical staple food for many South Indian households. It is typically prepared with common ingredients like lentils, tomatoes, and spices such as pepper and cumin. But it can also be made with other premium ingredients, and horsegram is one such easy option.
Kudu Saaru (also known as Huruli Saru or Horsegram Rasam) is a traditional South Indian rasam made using horsegram (huruli/kolllu). It is a humble, protein-rich pulse often celebrated in Karnataka and Tamil cuisine. Unlike the more common tomato or toor dal-based rasams, huruli saaru has a distinct earthy depth, a robust spiciness, and is packed with health benefits. In addition, horsegram brings a nutty, smoky, and slightly bitter taste that adds character to the saaru. It pairs beautifully with a pungent rasam masala made of roasted spices, garlic, and tamarind. Moreover, unlike tomato rasam, which may be too acidic for some, huruli saaru has a more balanced tang, coming from tamarind rather than raw tomatoes.
Furthermore, some additional and essential tips, suggestions and variations to the rustic Huruli saaru or Horsegram Rasam. Cook horsegram first and use the broth for saaru and the boiled dal for chutney (huruli chutney) or a dry stir-fry (palya). This way, you get two dishes from one grain — both highly nutritious. Secondly, add lightly crushed, roasted garlic cloves at the end for a rustic punch of flavour. Garlic also enhances digestion and pairs beautifully with the earthy profile of horsegram. Lastly, don’t discard the water used to cook horsegram — it’s rich in nutrients and starch, and forms the base of an intensely flavoured saaru.
Finally, I request that you check my other related Rasam Recipes Collection alongside this post on Huruli Rasam Recipe. Additionally, be sure to visit my other associated recipes, such as kokam rasam, tomato saaru, pepper garlic rasam, tomato-onion rasam, and kat saaru. Further, do check my other related recipe collections like,
About Huruli Saaru
Humble Powerhouse from Karnataka – Huruli Saaru, also known as Horsegram Rasam, is a rustic yet deeply nourishing dish rooted in the traditional kitchens of Karnataka. It is traditionally prepared in the interiors of Malnad and rural parts of southern India. This rasam was born out of the need to create filling, warming, and nutritious meals using locally available, affordable ingredients. Horsegram (also known as huruli in Kannada and kollu in Tamil) is a hardy legume recognised for its high protein, iron, and digestive benefits, making it a staple in households where hard work is a priority.
One of the most beautiful aspects of Huruli Saaru is how it embodies the essence of zero-waste cooking most deliciously. The process begins by boiling horsegram, and the resulting nutrient-rich broth is used as the flavorful base for the rasam. The cooked lentils are then divided into two portions. One portion is stir-fried with onions and coconut to prepare a tasty palya (dry sabzi), while the other is ground with spices and coconut to make a rich, earthy chutney. From a single batch of horsegram, you create not just one dish but an entire wholesome meal — rasam, palya, and chutney — reflecting a tradition rooted in love, frugality, and thoughtful resourcefulness.
Fun Fact:
Did you know? In ancient Ayurvedic texts, horsegram is often referred to as a “heat-generating legume” — so much so that it was traditionally avoided during pregnancy but highly recommended during winters, fevers, or detoxing diets! It’s even said to help melt kidney stones and shed stubborn fat.
Video Recipe
Recipe Card for Huruli Saaru
Huruli Saaru Recipe | Kudu Saaru - Horsegram Rasam
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
Instructions
- Firstly, in a pressure cooker, add 1 cup of horse gram, ½ tsp of turmeric, 1 tsp of salt, and 5 cups of water.
- Pressure cook for 8 whistles or until the horse gram has cooked well.
- Strain the horse gram extract and keep aside.
- 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.
- Saute on low flame till the spices turn aromatic.
- Cool completely, and transfer to the mixer jar.
- Add ½ cup coconut, ½ cup cooked horse gram, 1 clove garlic.
- Grind to a smooth paste, adding water as required. Keep aside.
- 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.
- Mix well and boil for 5 minutes or until the raw flavour of tamarind is gone.
- Add in prepared masala paste and mix well, adjusting the consistency.
- Boil for 5 minutes or until the raw flavour of the masala is gone.
- To prepare the tempering, heat 1 tablespoon of coconut oil.
- Add 8 cloves of garlic and sauté until they are well roasted.
- Add 1 tsp mustard, 1 dried red chilli, and few curry leaves. Splutter the tempering.
- Pour the tempering over the rasam and mix well.
- Finally, enjoy the Horse Gram Rasam Recipe, which pairs perfectly with hot steamed rice.
Nutrition
How to Make Huruli Saaru with Step-by-Step Photos
- Firstly, in a pressure cooker, add 1 cup of horse gram, ½ tsp of turmeric, 1 tsp of salt, and 5 cups of water.
- Pressure cook for 8 whistles or until the horse gram has cooked well.
- Strain the horse gram extract and keep aside.
- 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.
- Saute on low flame till the spices turn aromatic.
- Cool completely, and transfer to the mixer jar.
- Add ½ cup coconut, ½ cup cooked horse gram, 1 clove garlic.
- Grind to a smooth paste, adding water as required. Keep aside.
- 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.
- Mix well and boil for 5 minutes or until the raw flavour of tamarind is gone.
- Add in prepared masala paste and mix well, adjusting the consistency.
- Boil for 5 minutes or until the raw flavour of the masala is gone.
- To prepare the tempering, heat 1 tablespoon of coconut oil.
- Add 8 cloves of garlic and sauté until they are well roasted.
- Add 1 tsp mustard, 1 dried red chilli, and few curry leaves. Splutter the tempering.
- Pour the tempering over the rasam and mix well.
- Finally, enjoy the Horse Gram Rasam Recipe, which pairs perfectly with hot steamed rice.
Notes
- Firstly, the horsegram can be soaked for 2 hours, which reduces the cooking time.
- Also, adding garlic enhances the flavour of the rasam.
- Additionally, the boiled horse gram can be used to make poriyal.
- Finally, Horse Gram Rasam Recipe tastes great the next day.
Thanks for such a lovely recipe some how I never liked horse gram though I have heard of its goodness. Will definitely try it.
Thanks a lot 🙂
A dollop of pure desi ghee was poured on the small mound of rice and then the hot saaru or rasam was poured into a small hole made in the centre to stop the curry from running over, and mixed quickly with crispy papads to relish every morsel of this spicy goodness!
Can you upload more recipes of Horse Gram?
definitely.. I will share more recipes..
This is wat we Cal huralikalu bussaru.
thanks a lot for sharing this information
Madam pls a sambar variety that goes well with idlys .40 yrs back I had idly and sambar in a mangalore bramins(bhat) house still I have not came across such tasty sambar n idly in any restaurant or friends relatives houses
A South Indian (Udupi / Mangalore) breakfast is never complete without sambar and chutney. We prepare different varieties of sambar. I will share couple of sambar recipes which you will definitely love it.
What can we do with remaining cooked kollu?Is there any recipe for that? Also do we need to soak kollu overnight? Finally tanks for ur healthy rasam…
Hi Krithika…. We can do palya from leftover huruli…. I will post the recipe soon… It is not necessary to soak the huruli overnight, instead we can just cook it for the longer time makes to get all the juice out of the huruli ( 1 whistle and simmer for 20 minutes)… Thanks a lot for the positive feedback..
Krithika. U can do hurali palya with the remaining hurali. heat oil in a tadka pan and add mustard, slit green chilly or red chilly, curry leaves cut onions and garlic. When done add the remaining cooked horse gram into it. Add salt and if u like a small piece of jaggery. Let get fried for five minutes. Ads grated coconut serve with rice , ragam or even hot chapati.
Thank you Vidya for sharing hurali palya recipe described in a very simple and easy way.