ಹುರಳಿಸಾರು (huraLi saaru)

  • 2 cups Hurali/ Horse gram, soaked overnight and pressure cooked.
  • 4 tsp Coriander seeds
  • 1 tsp Jeera
  • 1/2 tsp Black pepper
  • 3-4 Dry red chillies, low spiced
  • A pinch of Asafoetida
  • 3-4 tbsp Grated coconut
  • 1 Onion (big)
  • 1 tsp extracted Tamarind juice or paste
  • 1 tsp Mustard seeds
  • 1-2 tsp Ghee
  • 1-2 strands Curry leaves
  • Salt as per taste

  • Dry roast coriander seeds, jeera, black pepper, red chillies and Asafoetida well.Do not burn them!
  • Powder all the above ingredients in a mixer grinder without adding any water.
  • To this, add the grated coconut, onion and a cup of cooked Hurali/horse gram ,grind it to a smooth paste using water if required.Keep aside.
  • Now strain the water from the hurali /horse gram.NOTE do not discard the water.Transfer the strained hurali water on to a cooking bowl.
  • Add the masala from bullet 2, to the cooked hurali and boil well. Add water to get the required consistency.
  • Add tamarind paste and salt.
  • Boil for another 5-10 minutes. Adjust the taste according to your wish.
  • Temper with mustard seeds and curry leaves; Serve hot with ragi mudde or rice !
Hurali Palya:
  • Keep finely cut onions,1 inch finely cut ginger,coriander leaves,curry leaves ready.
  • Take a saucepan,add 2-3 tsp of oil.
  • Add mustard seeds,let it add the ingredients above and fry well.
  • Add the strained hurali/horse gram to the saucepan and mix well.
  • Add salt to taste.
  • Shut off the flame .
  • Add 1/2 tsp lemon juice,garnish with coriander leaves.
  • Enjoy with Ragi Mudde and Hurali Saaru!

  • Pressure cook the saoked 'hurali' with 3 glasses of water. Hurali/horse gram takes a little longer to cook.So, you might have to cook it for a couple of whistles more than usual.
About Horse gram:

Horse Gram (Macrotyloma uniflorum) is one of the lesser known beans. In India, it is also known as Gahat, Muthira, Kulath or Kulthi, ಹುರಳಿ (huraLi). In Marathi-Konkani, it is called as "Kulith (कुळीथ)". The whole seeds of horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, as sprouts, or as whole meal by a large population in rural areas of southern India. Medical uses of these legumes have been discussed. It is mostly used in South Indian states.
Horse gram and moth bean are legumes of the tropics and subtropics, grown mostly under dry-land agriculture. The chemical composition is comparable with more commonly cultivated legumes. Like other legumes, these are deficient in methionine and tryptophan, though horse gram is an excellent source of iron and molybdenum. Comparatively, horse gram seeds have higher trypsin inhibitor and hemagglutinin activities and polyphenols than most bean seeds. Polyphenols are mostly phenolic acids, namely, 3, 4-dihydroxy benzoicp-hydroxy benzoicvanillic,caffeicp-coumericferulicsyringic and sinapic acids.[1] Dehusking, germination, cooking, and roasting have been shown to produce beneficial effects on nutritional quality of both the legumes. Though both require prolonged cooking, a soak solution[2] has been shown to reduce cooking time and improve protein quality. Moth bean is mostly consumed as dhal or sprouts.


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