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Horsegram rasam-1-5

Hurali Saaru , Horsegram Rasam Recipe


  • Author: Suguna Vinodh
  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 50m
  • Yield: 4-5 servings 1x

Description

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.


Scale

Ingredients

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.

Keywords: hurali saaru