Karnataka

Huruli saaru

Name: Huruli saaru
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1/2 cup horse gram; 5 cups water; 2 tsp coriander seeds; 1 tsp cumin seeds; 1/2 tsp black pepper; 4 dried red chilli; 1 small sliced onion; 4 cloves garlic; 1/2 cup fresh grated coconut; a marble size ball tamarind; 1 medium chopped tomato; 1 tsp jaggery; Salt, to taste; 1 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 sprig curry leaves; a pinch asafoetida

Horse gram rasam. Earthy, peppery and very old Mysore.

60 minTime

7 gProtein each

hotSpice

8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.

Huruli, the hardy gram3 chapters · 2 min read

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Grandma's wayThe original. Handle with reverence.

The original

192kcalsame

7 gproteinsame

4 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Horse gram½ cup

Water5 cups

Coriander seeds2 tsp

Cumin seeds1 tsp

Black pepper½ tsp

Dried red chilli4

Onion1 small, sliced

Garlic4 cloves

Fresh grated coconut½ cup

Tamarinda marble size ball

Tomato1 medium, chopped

Jaggery1 tsp

Saltto taste

Cooking oil (vegetable oil)1 tbsp

Mustard seeds½ tsp

Curry leaves1 sprig

Asafoetidaa pinch

Method

6 steps

1Soak the horse gram overnight. Pressure cook with 5 cups water for 7 to 8 whistles, then let the pressure release naturally.
2Strain and keep the cooking water. This is the kattu, the base of the saaru.
3Dry roast coriander seeds, cumin, pepper and red chillies. Add the onion and garlic for a minute, then the coconut.
4Grind the roasted masala with about 1/2 cup of the cooked gram and the tamarind into a smooth paste.
5Boil the kattu with tomato, the paste, jaggery and salt.
6Temper mustard seeds, curry leaves and asafoetida in oil and pour over.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Huruli saaru

Make it your way

Ingredients

Method

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