Huruli saaru (rasam) is popularly called as Kudu Saaru in Udupi region and has a spicy, earthy flavor and tastes great with steamed rice. Horsegram rasam considered helpful for iron deficiencies, and is considered helpful for maintaining body temperature in the winter season. Saaru tastes even more delicious the next day.
- 1 cup huruli / horse gram
- 2 tsp tamarind extract
- 5 red chillies
- ½ cup fresh coconut
- 1 tsp coriander seeds
- 1 tsp jeera / cumin seeds
- ½ tsp methi seeds
- 2 strands curry leaves
- 1 tsp jaggery
- 1 tsp haldi / turmeric powder
- Salt to taste
- 2 tsp coconut oil
- 1 tsp mustard
- 1 tsp cumin
- 6 garlic pods
Lets start the recipe step by step:
- Wash and pressure cook the huruli with 6 cups of water in the cooker for 1 whistle and simmer for 20 minutes.
- Drain the boiled huruli and collect the thick huruli water in a container.
- In a pan add ½ tsp oil and roast coriander seeds, cumin seeds, methi seeds, curry leaves and red chilies till a nice aroma arise.
- Grind this roasted masala with coconut, 2 tsp cooked huruli and a garlic pod to a fine paste adding required amount of water.
- In a thick bottom vessel add tamarind extract, haldi, salt, jaggery, huruli water, and boil well.
- To this boiled mixture add the ground masala , mix well and boil on a slow flame for 10 minutes.
- Add more water if saaru is too thick.
- Chop the garlics to small pieces or to your preference.
- Heat the remaining oil in a tadaka pan, add mustard, curry leaves and chopped garlic and saute till garlic turns brown in color.
- Put this tadaka into the boiling huruli saaru, cover and cook for 2 minutes.
- Serve huruli saaru with steamed rice and papad.
- This saaru tastes even more delicious the next day.