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Horse Gram (Huruli) Vegetable Kootu: South Indian Stew

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Horse gram (huruli) vegetable kootu

Horse gram (huruli) vegetable kootu

Horse Gram Kootu

Horse gram, called huruli in the Kannada language, is a protein and fibre-rich legume. As the name horse gram suggests, this legume is used as horse food—but it has many health benefits for humans, as well; it gives a unique aroma and taste to many South Indian dishes like kootu, sambar, chutney and so on. Kootu is a stew-like side generally served with rice and is prepared using a mixture of legumes and vegetables.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

2 servings

Ingredients

  • 1 cup horse gram, washed and soaked overnight
  • Salt to taste
  • 2 cups water, or as needed
  • 1 tablespoon urad dal
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon peppercorns, or as needed
  • 4-5 byadagi or guntur red chilies
  • 1 tablespoon cooking oil
  • 1/2 teaspoon mustard seeds
  • 1-2 sprigs curry leaves
  • 1/2 cup carrots, washed and chopped
  • 1/2 cup beans, washed and chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 cup coconut, grated
  • 1/4 cup tamarind extract (or use tamarind paste)
  • 1 teaspoon jaggery

Instructions

  1. Wash and soak the horse gram overnight or 5-6 hours.
  2. Wash and chop the carrots and beans. Set aside.
  3. Transfer the soaked horse gram to a cooker (along with soaking water). Add 1/2 teaspoon of salt, close the lid and take 3 whistles.
  4. In a pan, add the urad dal, coriander seeds, peppercorns and red chilies. Dry-fry over low flame till the lentils turn brown and aromatic. Switch off the flame.
  5. In a vessel or pan, heat the cooking oil and splutter the mustard seeds. Add a sprig of curry leaves and fry for a few seconds.
  6. Add chopped carrots and beans. Saute for 2 minutes.
  7. Add turmeric powder and mix.
  8. Add 1/2 cup of water and 1/4 teaspoon of salt. Close the lid and cook till the vegetables are cooked.
  9. When the pressure subsides, open the lid of the cooker. You can crush the cooked horse gram in between your fingers to check if it is well cooked.
  10. Transfer all of the fried ingredients to a mixer jar. Add the coconut, 1 big spoonful of cooked horse gram and 1/2 cup of water. Grind to a fine paste.
  11. Add cooked horse gram to the vegetables, mix and add the ground paste. Mix well and add water if required to adjust the consistency.
  12. Add tamarind extract (or use tamarind paste) and jaggery. Adjust salt. Add a sprig of curry leaves, combine well and boil for 2-3 minutes or till the raw smell of tamarind dissipates. Switch off the flame.
  13. Tasty and healthy horse gram vegetable kootu is ready to serve. Serve hot with rice and enjoy.

Photo Guide

Wash and soak 1 cup of horse gram overnight or for 5-6 hours.

Wash and soak 1 cup of horse gram overnight or for 5-6 hours.

Transfer the soaked horse gram to the cooker (along with soaked water), and add 1/2 teaspoon of salt.

Transfer the soaked horse gram to the cooker (along with soaked water), and add 1/2 teaspoon of salt.

Close the lid of the cooker and take 3 whistles.

Close the lid of the cooker and take 3 whistles.

In a pan, add 1 tablespoon of urad dal, 1 tablespoon of coriander seeds, 1/2 teaspoon of peppercorns and 4-5 red chilies.

In a pan, add 1 tablespoon of urad dal, 1 tablespoon of coriander seeds, 1/2 teaspoon of peppercorns and 4-5 red chilies.

Dry fry on low flame till lentils turn brown and aromatic. Switch off the flame.

Dry fry on low flame till lentils turn brown and aromatic. Switch off the flame.

In a vessel or pan, heat 1 tablespoon of cooking oil, splutter 1/2 teaspoon of mustard seeds, add a spring of curry leaves and fry for a few seconds.

In a vessel or pan, heat 1 tablespoon of cooking oil, splutter 1/2 teaspoon of mustard seeds, add a spring of curry leaves and fry for a few seconds.

Add chopped carrots and beans and saute for 2 minutes. Add 1/2 teaspoon of turmeric powder, and mix. Add 1/2 cup of water and 1/4 teaspoon of salt.

Add chopped carrots and beans and saute for 2 minutes. Add 1/2 teaspoon of turmeric powder, and mix. Add 1/2 cup of water and 1/4 teaspoon of salt.

Close the lid and cook till the vegetables are cooked.

Close the lid and cook till the vegetables are cooked.

When the pressure subsides, open the lid of the cooker.

When the pressure subsides, open the lid of the cooker.

Crush the horse gram in between your fingers to check if it is properly cooked.

Crush the horse gram in between your fingers to check if it is properly cooked.

Transfer all the fried ingredients to the mixer jar.

Transfer all the fried ingredients to the mixer jar.

Add 1/2 cup of grated coconut, 1 big spoon full of cooked horse gram and 1/2 cup of water.

Add 1/2 cup of grated coconut, 1 big spoon full of cooked horse gram and 1/2 cup of water.

Grind to a fine paste.

Grind to a fine paste.

Once the vegetables are cooked, add the cooked horse gram to the vegetables.

Once the vegetables are cooked, add the cooked horse gram to the vegetables.

Mix and add ground paste.

Mix and add ground paste.

Add water if required to adjust the consistency.

Add water if required to adjust the consistency.

Add 1/4 cup of tamarind extract (or use tamarind paste), and 1 teaspoon of jaggery. Add salt to taste. Add a sprig of curry leaves.

Add 1/4 cup of tamarind extract (or use tamarind paste), and 1 teaspoon of jaggery. Add salt to taste. Add a sprig of curry leaves.

Combine well and boil for 2-3 minutes or till the raw smell of tamarind goes away. Switch off the flame.

Combine well and boil for 2-3 minutes or till the raw smell of tamarind goes away. Switch off the flame.

Tasty and healthy horse gram vegetable kootu is ready to serve. Serve hot with rice and enjoy.

Tasty and healthy horse gram vegetable kootu is ready to serve. Serve hot with rice and enjoy.

Cooking Notes

  • Sprouted horse gram can also be used.
  • You can add other vegetables like potato, brinjal etc.
  • Use both byadagi and guntur red chilies for a spicier kootu. You can also add more peppercorns to increase the spice level.