huruli saaru recipe | hurali saaru recipe | kudu saaru recipe | horsegram rasam recipe with detailed photo recipe. horsegram rasam recipe is tampered with garlic to make it exotic rasam recipe.
kudu saaru / hurali saaru / huruli saaru is my favourite south indian rasam recipe. especially, when prepared by mom. they can be either served with combination of papad or patrode. my mom always prepares this rasam on weekends so that we can enjoy for next day lunch. kudu saaru taste great the next day, so always make sure to prepare in large quantity and store in fridge.
my grandma likes to enjoy hurli saaru with curd whereas, i sometimes just sip them as it is. the colour of rasam is due to horsegram seeds extract and the ground masala paste. furthermore, my mom always says, to prepare perfect huruli saaru; boil them for atleast 10 minutes on low flame. finally, kudu saaru can never be complete without garlic tempering.
hurali saaru / huruli saaru also helps to fight against cold and increase body heat. also to fight against heat make sure you drink a glass of majjige (buttermilk) after having rasam. if you are looking for more rasam recipe then check out, kokam rasam, tomato saaru, pepper garlic rasam, tomato-onion rasam, kat saaru recipe.
kudu saaru recipe | huruli saaru recipe | horsegram rasam recipe card:
huruli saaru recipe | kudu saaru recipe | horsegram rasam recipe
Ingredients
for huruli saaru:
- 1 cup huruli / horse gram / kudu
- 1 cup tamarind extract
- few curry leaves
- 1 tbsp jaggery
- 1 tsp turmeric powder
- salt to taste
for masala:
- 5 dried kashmiri red chilli
- 1 tsp coriander seeds
- 2 tsp cumin seeds / jeera
- ½ tsp menthe / fenugreek seeds
- ½ cup grated coconut (fresh / desiccated)
- 1 clove garlic
- 2 tsp huruli / horse gram (cooked)
- water for grinding
- ½ tsp oil
for tempering:
- 8 cloves garlic
- 1 tsp mustard seeds / rai
- 5 curry leaves
- 1 tbsp coconut oil
Instructions
- firstly, wash huruli (horse gram) and pressure cook with 6 cups of water in the cooker for 1 whistle.
huruli saaru masala recipe:
- firstly, in a pan add ½ tsp oil and roast coriander seeds, cumin seeds, methi and red chillies.
- roast till they turn fragrant.
- furthermore, grind this roasted masala along with coconut, 2 tsp cooked huruli and a garlic clove.
- additionally blend to smooth paste.
huruli saaru recipe:
- firstly, in a thick bottom vessel add tamarind extract, haldi, salt, jaggery, huruli water, and boil well.
- furthermore, when it starts to boil add the ground masala and mix well.
tempering recipe:
- firstly, chop the garlics to small pieces or to your preference.
- furthermore, heat 1 tbsp of oil. add mustard seeds, curry leaves and chopped garlic. saute.
- pour the tadka over the boiling huruli saaru.
- additionally, cover and cook for 2 minutes.
- finally, serve huruli saaru with steamed rice.
huruli saaru recipe | kudu saaru recipe | horsegram rasam step by step photo recipe:
- firstly, wash huruli (horse gram) and pressure cook with 6 cups of water in the cooker for 1 whistle and simmer for 20-25 minutes. once the pressure releases, drain the boiled huruli and collect the thick huruli water. keep aside.
huruli saaru masala recipe:
- firstly, in a pan add ½ tsp oil and roast coriander seeds, cumin seeds, methi and red chillies.
- furthermore, roast till they turn fragrant. allow it cool.
- grind this roasted masala along with coconut, 2 tsp cooked huruli and a garlic clove.
- additional add required amount of water and blend to smooth paste.
huruli saaru recipe:
- firstly, in a thick bottom vessel add tamarind extract, turmeric, salt, jaggery, huruli water, and boil well.
- furthermore, when it starts to boil add the ground masala, curry leaves and mix well. boil on a low flame for 10 minutes. add more water to adjust the consistency.
tempering recipe:
- firstly, heat 1 tbsp of oil. add mustard seeds, curry leaves and chopped garlic. saute till garlic turns golden brown in colour.
- furthermore, pour the tadka over the boiling huruli saaru.
- cover and cook for 2 minutes.
- finally, serve huruli saaru with steamed rice and papad.
notes:
- firstly, soak the pulses for 2-3 hours to extract more juice.
- additionally, rasam taste great the next day.
- furthermore, huruli saaru / rasam is heat to body. so make sure you drink a glass of majjige (buttermilk) after it.
- lastly, adding garlic is optional. however, it adds great flavour to huruli saaru.
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.
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