Karnataka Style Hurali Kalu Saaru Recipe
A traditional karnataka recipes made from horse gram lentil and potato that is slow cooked with a flavourful gravy.
Karnataka Style Hurali Kalu Saaru Recipe is a delicious curry made with horse gram lentils which is rightly paired with potatoes that can be had for your lunch. As the name says, the recipe is essentially from Karnataka and the locals prefer to use horse gram lentil in most of their dishes like chutney, and rasam etc. The curry has two variety of ground paste and is slow cooked in the pressure cooker to create an aromatic and wholesome dish.
Horse gram have good benefits like it aids in weight loss and is very good for diabetics. It is rich in iron content so very essential for women’s who suffer from iron deficiencies.
If you are looking for more karnataka recipe here are some:
- Khara Avalakki Recipe (Karnataka Style Poha)
- Karnataka Style Sooji Upma Recipe With Coconut
- Jhunka Vadi Recipe (North Karnataka/Maharastrian Speciality)
- 1/2 cup Horse Gram Dal (Kollu/ Kulith) , soaked in water for 2 hours
- 2 Potatoes (Aloo) , chopped
- Salt , to taste
- Oil , for cooking
- 1 teaspoon Turmeric powder (Haldi) For the Onion Paste
- 1 Onion , chopped
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 4 cloves Garlic
- 1 inch Ginger For the Tomato Paste
- 1 Tomato , chopped
- 4 tablespoon Fresh coconut , grated
- 1 sprig Coriander (Dhania) Leaves
How to make Karnataka Style Hurali Kalu Saaru Recipe
To begin making the Karnataka Style Hurali Kalu Saaru, start making the onion paste first. Grind the onion, clove, cinnamon stick, garlic clove and ginger to a smooth paste and keep it aside.
Clean the mixer and grind the tomato and coconut into a smooth paste and keep it aside.
Heat a pressure cooker with oil, add the mustard seeds and splutter for 10 seconds.
Add the onion paste, and keep sauteing till the raw smell goes away. Add the tomato paste along with salt and turmeric powder. Give it a stir. Saute for 10 more minutes.
Add the horse gram and potato and add about 1 1/2 cups water and pressure cook for 3 whistle.
Once done leave the pressure cooker to release the pressure by itself and then serve by garnishing it with chopped coriander seeds.