Hurali Saaru Recipe (Healthy Horse Gram and Coconut Curry)
The Hurali Saaru Recipe is a delicious lentil curry that is made from horse gram also known as Kollu in Tamil or Kulith in Hindi. In this recipe the horse gram is cooked with aromatic spices ground into a masala with coconut and finally seasoned with ghee and onions making it a perfect curry to go along with rice.
Did You know: Horse Gram is one of the lesser known, and seriously underrated beans is actually widely used in traditional South Indian cooking. Although it gets its name from being the staple food for horses and cattle, it is the most protein-rich lentil you can find. Extremely high in iron, protein, it is also the richest in calcium amongst all lentils. It is also known to have diuretic properties and traditional medicine texts mention its uses in treating bronchitis, asthma, cholesterol, peptic ulcers. It’s no wonder then that some go so far as calling it a super-food. So there’s no reason why you shouldn’t include it in your diet.
If you like this recipe, you can also try other recipes such as
- 1/2 cup Horse Gram Dal (Kollu/ Kulith) , soaked for at least 4-5 hours or overnight
- 1 Onion , roughly chopped
- 1 Tomato , roughly chopped
- 1 Potato (Aloo) , chopped into chunks (optional)
- 1/4 Cup Tamarind Water Ingredients for the Curry Masala
- 1 Onion
- 1 Tomato
- 1/4 cup Fresh coconut , grated
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 inch Ginger
- 4 cloves Garlic
- 2 teaspoons Sambar Powder Ingredients for the seasoning
- 1 Onion , chopped finely
- 1/2 teaspoon Mustard seeds
- 2 Dry red chillies
- 2 sprig Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- 2 teaspoon Ghee
How to make Hurali Saaru Recipe (Healthy Horse Gram and Coconut Curry)
To begin, pressure cook the soaked horse-gram for two whistles over medium heat, along with the chopped onion, tomato and potato. Turn off the heat after two whistles and let the steam release naturally from the pressure cooker.
Meanwhile, in a mixer grind all the curry ingredients to make the smooth paste using little water. Transfer to a bowl and set aside.
Open the lid of the pressure cooker, add the curry masala, close the lid once again and pressure cook the horse-gram for two more whistles. Open the pressure cooker, add the tamarind extract and salt to taste, and let the curry simmer for few minutes till all the flavours are combined well.
For the tempering, in a tadka pan heat the ghee over medium heat. Add the mustard seeds and onions and sauté gently on a low heat till the onions become golden in colour. Next add the curry leaves, asafoetida and red chillies. When it all sputter, pour it over the curry and stir to combine.
Revati Upadhya is a writer, avid blogger, die-hard lover of everything food, amateur photographer and self-taught home cook all wrapped in one. With over 7 years of experience in copywriting and marketing communication, Revati chose to distance herself from the corporate life to focus writing and other interests, closer to her heart. Her work has been published in print and on the web, including publications like burrp.com, Conde Nast Traveller, Goa Streets, Mint Lounge, and Huffington Post India. She is the voice behind Haathi Time, a personal blog that chronicles her life in Goa; and Hungry and Excited, her space for food-writing and selling homemade cake.