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# Huruli Saaru Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 15 min |
| **Cook time** | 30 min |
| **Total time** | 45 min |
| **Serves** | 6 servings |
Per servings.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 77 kcal |
| Carbohydrates | 7 g |
| Protein | 1 g |
| Fat | 6 g |
| Saturated fat | 4 g |
| Sodium | 801 mg |
| Potassium | 146 mg |
| Fiber | 2 g |
| Sugar | 3 g |
| Vitamin A | 256 IU |
| Vitamin C | 34 mg |
| Calcium | 31 mg |
| Iron | 1 mg |
## About
Humble Powerhouse from Karnataka – **Huruli Saaru**, also known as **Horsegram Rasam**, is a rustic yet deeply nourishing dish rooted in the traditional kitchens of Karnataka. It is traditionally prepared in the interiors of Malnad and rural parts of southern India. This rasam was born out of the need to create filling, warming, and nutritious meals using locally available, affordable ingredients. Horsegram (also known as ***huruli* in Kannada** and ***kollu* in Tamil**) is a hardy legume recognised for its high protein, [iron](https://en.wikipedia.org/wiki/Iron), and digestive benefits, making it a staple in households where hard work is a priority.
One of the most beautiful aspects of **Huruli Saaru** is how it embodies the essence of **zero-waste cooking** most deliciously. The process begins by boiling horsegram, and the resulting nutrient-rich broth is used as the flavorful base for the rasam. The cooked lentils are then divided into two portions. One portion is stir-fried with onions and coconut to prepare a tasty **palya** (dry sabzi), while the other is ground with spices and coconut to make a rich, earthy **chutney**. From a single batch of horsegram, you create not just one dish but an entire wholesome meal — **rasam, palya, and chutney** — reflecting a tradition rooted in love, frugality, and thoughtful resourcefulness.
**Fun Fact:**
Did you know? In ancient Ayurvedic texts, horsegram is often referred to as a **“heat-generating legume”** — so much so that it was traditionally avoided during pregnancy but highly recommended during winters, fevers, or detoxing diets! It’s even said to help **melt kidney stones** and **shed stubborn fat**.
## Ingredients
### For pressure cooking:
* 1 cup horse gram / huruli / kulthi bean / gahat
* ½ tsp turmeric
* 1 tsp salt
* 5 cup water
### For masala paste:
* 1 tsp coconut oil
* 1 tbsp coriander seeds
* ½ tbsp cumin seeds
* ¼ tsp methi
* 6 dried red chilli
* ½ cup coconut *(grated)*
* ½ cup cooked horse gram
* 1 clove garlic
### For rasam:
* 1 cup tamarind extract
* 2 tsp jaggery
* 3 chilli *(slit)*
* ½ tsp turmeric
* few curry leaves
* 1 tsp salt
### For tempering:
* 1 tbsp coconut oil
* 8 cloves garlic *(sliced)*
* 1 tsp mustard
* 1 dried red chilli *(broken)*
* few curry leaves
## Instructions
1. Firstly, in a pressure cooker, add 1 cup of horse gram, ½ tsp of turmeric, 1 tsp of salt, and 5 cups of water.
2. Pressure cook for 8 whistles or until the horse gram has cooked well.
3. Strain the horse gram extract and keep aside.
4. To prepare the masala paste, in a pan, heat 1 tsp coconut oil. Add 1 tbsp coriander seeds, ½ tbsp cumin seeds, ¼ tsp methi, 6 dried red chilli.
5. Saute on low flame till the spices turn aromatic.
6. Cool completely, and transfer to the mixer jar.
7. Add ½ cup coconut, ½ cup cooked horse gram, 1 clove garlic.
8. Grind to a smooth paste, adding water as required. Keep aside.
9. Take the horse gram extract into the large vessel. Add 1 cup tamarind extract, 2 tsp jaggery, 3 chilli, ½ tsp turmeric, few curry leaves and 1 tsp salt.
10. Mix well and boil for 5 minutes or until the raw flavour of tamarind is gone.
11. Add in prepared masala paste and mix well, adjusting the consistency.
12. Boil for 5 minutes or until the raw flavour of the masala is gone.
13. To prepare the tempering, heat 1 tablespoon of coconut oil.
14. Add 8 cloves of garlic and sauté until they are well roasted.
15. Add 1 tsp mustard, 1 dried red chilli, and few curry leaves. Splutter the tempering.
16. Pour the tempering over the rasam and mix well.
17. Finally, enjoy the Horse Gram Rasam Recipe, which pairs perfectly with hot steamed rice.
## Step-by-step
Firstly, in a pressure cooker, add 1 cup of horse gram, ½ tsp of turmeric, 1 tsp of salt, and 5 cups of water.
Pressure cook for 8 whistles or until the horse gram has cooked well.
Strain the horse gram extract and keep aside.
To prepare the masala paste, in a pan, heat 1 tsp coconut oil. Add 1 tbsp coriander seeds, ½ tbsp cumin seeds, ¼ tsp methi, 6 dried red chilli.
Saute on low flame till the spices turn aromatic.
Cool completely, and transfer to the mixer jar.
Add ½ cup coconut, ½ cup cooked horse gram, 1 clove garlic.
Grind to a smooth paste, adding water as required. Keep aside.
Take the horse gram extract into the large vessel. Add 1 cup tamarind extract, 2 tsp jaggery, 3 chilli, ½ tsp turmeric, few curry leaves and 1 tsp salt.
Mix well and boil for 5 minutes or until the raw flavour of tamarind is gone.
Add in prepared masala paste and mix well, adjusting the consistency.
Boil for 5 minutes or until the raw flavour of the masala is gone.
To prepare the tempering, heat 1 tablespoon of coconut oil.
Add 8 cloves of garlic and sauté until they are well roasted.
Add 1 tsp mustard, 1 dried red chilli, and few curry leaves. Splutter the tempering.
Pour the tempering over the rasam and mix well.
Finally, enjoy the **Horse Gram Rasam Recipe,** which pairs perfectly with hot steamed rice.
## Video
## Notes
* Firstly, the horsegram can be soaked for 2 hours, which reduces the cooking time.
* Also, adding garlic enhances the flavour of the rasam.
* Additionally, the boiled horse gram can be used to make poriyal.
* Finally, **Horse Gram Rasam Recipe** tastes great the next day.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/huruli-saaru/](https://hebbarskitchen.com/huruli-saaru/)
