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How to Make Huruli Saru or Horse Gram Rasam

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

A Spicy, Yummy Side Dish For Plain Rice

Horse gram, popularly called 'Huruli' in Kannada, is a miracle food because of its high calcium content and its high protein. It is high in iron too.

This pulse (a pulse is a dried seed, basically) is low in fat and sodium content. It is high in carbohydrates. It also contains some minerals.

People make many varieties of side dishes and curries using horse gram. It is a tasty pulse. It has a unique aroma when cooked. Boiled horse gram makes good food for animals. It is used sometimes as a medicine to treat certain diseases for both humans and animals.

Horse gram rasam is a liquid side dish that is spicy, aromatic, and very delicious. Now, let me show you the method to make this awesome rasam.

Horse Gram Rasam or Huruli Saru

how-to-make-huruli-saru-or-horse-gram-rasam

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

Serves six people

Ingredients

  • 1 1/2 cups horse gram, soaked in water for 10 minutes, cooked with 4-5 cups of water.
  • 5 tsp coriander seeds
  • 3 tsp cumin seeds/jeera
  • 1/2 tsp fenugreek seeds
  • 8 dry red chilies, medium hot variety
  • 6 curry leaves
  • 2 pinches hing/asafoetida powder
  • 1/4 tsp turmeric powder
  • 1/4 cup coconut, grated
  • small lemon size tamarind, soaked in water
  • blue berry size jaggery
  • 8 garlic cloves, for the tempering
  • 1 tsp mustard seeds
  • 3 tsp coconut oil, or any other oil
  • 1/4 cup onions, finely chopped
how-to-make-huruli-saru-or-horse-gram-rasam

Step-By-Step Instructions and Images for Making Huruli Saru or Horse Gram Rasam

  1. Wash horse gram. Soak it in water for 10 minutes. Boil adding about 4 cups of water to it.
  2. Strain it. Keep aside.
  3. Heat a teaspoon of oil in a pan. Add fenugreek seeds to it. Saute for 5 seconds. Throw in cumin seeds and coriander seeds. Saute for 15 seconds.
  4. Add curry leaves, broken dry red chilies, and hing. Mix well. Turn off the heat.
  5. Mix grated coconut and tamarind with this spice mix. Set aside for cooling.
  6. Once cold, take it in a mixer or blender. Add a cup of boiled horse gram to it. Grind together adding water little by little to get a smooth paste. Keep aside.
  7. You can eat the remaining boiled horse gram just as is or make a stir-fry dish with it.
  8. Take boiled horse gram water in a sauce pan. Add spice paste to it. Throw in chopped onions, salt, jaggery powder, turmeric powder, and some more hing/asafoetida.
  9. Mix well. Add about 6 cups of water. This rasam should be watery. Adjust the consistency by adding more water. Don't make it too thin.
  10. Bring the mix to a boil. Simmer it for 5-6 minutes. Turn off the heat. Now, the rasam is ready. You have to make a garlic tempering to it.
  11. For that, heat 2 teaspoons of oil in a small pan. Add mustard seeds to it. Let it crackle. Add peeled garlic cloves. Turn them occasionally, and fry them till they turn golden brown.
  12. Add curry leaves. Mix well. Turn off the stove. Add this tempering to the rasam.
  13. Mix well at the time of serving. Aromatic, spicy, garlicky horse gram rasam is ready to serve.
  14. Enjoy eating it with hot plain rice or any other mildly spicy main course.
  15. You can use this rasam for 4-5 days, preserving in a refrigerator. Heat it while serving. Enjoy the taste!