Hurali Saaru , Horse gram Rasam Recipe

Hurali-Saaru-Recipe-Horsegram-Rasam-Karnataka-Style-Recipe-10
Recipe for Karnataka style Hurali Saaru / Horse gram Rasam. Rasam made with the horse gram stock and spices. A specialty from the Udupi region. Recipe with step by step pictures and video.

Here are other recipes from the site using Horse gram.
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Rasam Recipes

Here is the video of how to make Karnataka style Hurali Saaru / Horse gram Rasam

Horsegram rasam-1-2
Horse gram is one of our favorite lentils to have at home. Its one of the heartiest and tastiest lentils around. This Karnataka style Hurali Saaru / Horse gram Rasam is perfect for the current Bangalore weather. This can be had along with rice or even as a soup. Its a very comforting soup. The horse gram is boiled and the stock used for boiling is used to make this saaru / rasam. The boiled horse gram can be used to make a dal or mash. Do try it at home.

Here is how to make Karnataka style Hurali Saaru / Horse gram Rasam
Clean half a cup of horse gram. Usually, there will be small stones. Just take a hand full of horse gram and place it on a plate. Shake the plate and you will be able to see the stones if any. After cleaning wash the lentil 2-3 times. Add the lentils to a pressure cooker. Add 3 cups of water and half a teaspoon of sesame oil. Cook the lentils for 20 minutes on medium flame. Ignore the number of whistles. After 20 minutes, remove the lentils from heat and wait for the pressure to settle.
Note: If you have the time, you can also soak the lentils for 2-3 hours. Some even soak it overnight.
Hurali-Saaru-Recipe-Horsegram-Rasam-Karnataka-Style-Recipe-1

Strain the stock. The stock is what we will be using to make the Karnataka style Hurali Saaru / Horse gram Rasam today. The lentils can be used for making a horse gram mash.
Hurali-Saaru-Recipe-Horsegram-Rasam-Karnataka-Style-Recipe-2

Heat little Indian sesame oil in a pan and add in the fenugreek seeds, cumin seeds, black pepper, coriander seeds, curry leaves, and red chillies. I have used Byadagi chillies for this recipe. The Kashmiri red chillies are interchangeably used too. The Byadagi chillies offer a very nice color and flavour without it being too spicy. Sauté the spices on a low flame for a minute until fragrant. Add in the tomatoes, salt and a small piece of tamarind. Also add in the asafoetida and the turmeric powder. Cook till the tomatoes are mushy.
Hurali-Saaru-Recipe-Horsegram-Rasam-Karnataka-Style-Recipe-3

Once the tomatoes are mushy, add in the fresh shredded coconut. Sauté briefly for a few seconds. Remove from heat.
Hurali-Saaru-Recipe-Horsegram-Rasam-Karnataka-Style-Recipe-4

To the mixture, add in a few sprigs of coriander leaves and a cup of water. Grind to a smooth paste. Set aside.
Hurali-Saaru-Recipe-Horsegram-Rasam-Karnataka-Style-Recipe-5

Making the Karnataka style Hurali Saaru / Horse gram Rasam
Heat a kadai / pan and add in the horse gram stock and the ground masala paste. Wash the mixie with little water and add it to the pan. Add in the salt and the jaggery. Adjust water quantity if the rasam is too thick. Do not make this rasam too thin. It needs to have some body. So be careful while adding extra water. Let it boil for 10 minutes.
Hurali-Saaru-Recipe-Horsegram-Rasam-Karnataka-Style-Recipe-6

Tempering the Karnataka style Hurali Saaru / Horse gram Rasam
Heat ghee in a small kadai / pan. Add in the mustard seeds, curry leaves, dried red chillies and asafoetida. Let the mustard seeds crackle.
Hurali-Saaru-Recipe-Horsegram-Rasam-Karnataka-Style-Recipe-7

Add in the tempering to the boiling rasam.
Hurali-Saaru-Recipe-Horsegram-Rasam-Karnataka-Style-Recipe-8

A super fantastic Karnataka style Hurali Saaru / Horse gram Rasam is ready. Have it with rice or as a soup.
Horsegram rasam-1-5

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Horsegram rasam-1-5

Hurali Saaru , Horsegram Rasam Recipe

Recipe for Karnataka style Hurali Saaru / Horsegram Rasam. Rasam made with the horsegram stock and spices. A specialty from the Udupi region. Recipe with step by step pictures and video.

  • Total Time: 50m
  • Yield: 4-5 servings 1x

Ingredients

Scale

Cooking Horsegram for Hurali Saaru

1/2 cup horsegram
3 cups water
1/2 teaspoon Indian sesame oil

Other Ingredients for Hurali Saaru

2 teaspoon Indian sesame oil
1/8 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black pepper
1/4 teaspooon coriander seeds
2 sprigs curry leaves
4 byadagi / kashmiri red chillies
2 tomatoes
3/4 teaspoon salt + 1/2 teaspoon salt
1 marble size tamarind
1/4 teaspoon asafoetida
3/4 teaspoon turmeric powder
1/3 cup fresh shredded coconut
3 sprigs coriander leaves + 2 sprigs coriander leaves
1/2 teaspoon jaggery

Tempering for Hurali Saaru

1 teaspoon ghee
1/4 teaspoon mustard seeds
2 sprigs curry leaves
2 dried red chillies
1/4 teaspoon asafoetida

Instructions

Clean half a cup of horsegram. Usually, there will be small stones. Just take a hand full of horsgram and place it on a plate. Shake it and you will be able to see the stones if any. After cleaning wash the lentil 2-3 times. Add the lentils to a pressure cooker. Add 3 cups of water and half a teaspoon of sesame oil. Cook the lentils for 20 minutes on medium flame. Ignore the number of whistles. After 20 minutes, remove the lentils from heat and wait for the pressure to settle. Strain the stock. The stock is what we will be using to make the Karnataka style Hurali Saaru / Horsegram Rasam today. The lentils can be used for making a horse gram mash.

Heat little Indian sesame oil in a pan and add in the fenugreek seeds, cumin seeds, black pepper, coriander seeds, curry leaves, and red chillies. I have used the Byadagi chillies for this recipe. The kashmiri red chillies are interchangeably used too. The byadagi chillies offer a very nice colour and flavour without it being too spicy. Saute the spices on a low flame for a minute until fragrant. Add in the tomatoes, salt and a small piece of tamarind. Also add in the asafoetida and the turmeric powder. Cook till the tomatoes are mushy. Once the tomatoes are mushy, add in the fresh shredded coconut. Saute briefly for a few seconds. Remove from heat.

To the mixture, add in a few sprigs of coriander leaves and a cup of water. Grind to a smooth paste. Set aside.

Heat a kadai / pan and add in the horsegram stock and the ground masala paste. Wash the mixie with little water and add it to the pan. Add in the salt and the jaggery. Adjust water quantity if the rasam is too thick. Do not make this rasam too thin. It needs to have some body. So be careful while adding extra water. Let it boil for 10 minutes.

Heat ghee in a small kadai / pan. Add in the mustard seeds, curry leaves, dried red chillies and asafoetida. Let the mustard seeds crackle. Add in the tempering to the boiling rasam. A super fantastic Karnataka style Hurali Saaru / Horsegram Rasam is ready. Have it with rice or as a soup.

Notes

The horsegram can be soaked for a couple of hours and used if you have the time.

  • Author: Suguna Vinodh
  • Prep Time: 20m
  • Cook Time: 30m

Keywords: hurali saaru

8 thoughts on “Hurali Saaru , Horse gram Rasam Recipe”

  1. LAKSHMI BHATHENA

    Sorry,,, I had missed rating this recipe in my post.
    Here you go !!!!!!!!!!!






  2. LAKSHMI BHATHENA

    Hello Suguna,

    I made this Huruli Saaru over this past weekend and … OMG !!! We were slurping away !!! Both my husband I had polished our plates and licking our fingers !!!!
    Once again – Thank you so much for such a lip smacking recipe !!!!!

    When I pick your recipes to cook I know it’s a sure shot HIT !!

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