HORSEGRAM RASAM RECIPE / HURULI SAARU / KOLLU RASAM

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HORSEGRAM RASAM RECIPE WITH STEP BY STEP PHOTOS | HURULI SAARU | HOW TO DO KOLLU RASAM

Horsegram Rasam / Huruli Saaru is a tasty and healthy protein rich side dish made with horsegram. It’s spicy,rich and bursting with flavours of horsegram pulses. Tastes so great with Rice / Ragi Mudde . Addition of garlic in the tempering adds a distinct delicate flavour.

What is Hurali kalu Bassaru ?

Bassaru means ” Basida + Saaru – Strained stock Water + Rasam “ ie rasam prepared using stock water / broth.

Here , horsegram is cooked nicely and strained to get a very flavorful broth .The broth is later boiled with freshly ground spices and tempered.

The cooked horse gram is then turned into a simple stir-fry (usli) flavored with lots of onion, and grated coconut.

Spicy Hurli kalu bassaru,Usli,little ghee,Ragi Mudde / Rice is one awesome combination…. a healthy super tasty meal in itself .. especially during winters !

This Rasam tastes more delicious next day, so always make sure to prepare extra , store in fridge and enjoy next day.

Horsegram rasam is also known as Kollu rasam in Tamil and Ulava Charu in telugu. Horse Gram is gaining popularity as an option for weight-loss diets.There are various ways we can incorporate horsegram in our diet like horsegram idli, horse gram dosa, horse gram chutney powder , horse gram soup etc.. for today lets see how to make tasty rasam out of it .

Few points to note while making Horsegram Rasam :

Basically, this rasam is spicy. You can adjust accordingly.
If you don’t like garlic, you can skip.
This rasam tastes good when fresh and Surprisingly, it tastes best the next day.
Usually we make the rasam with the cooked horsegram broth that’s left over after sieving lentil. If you want to make this rasam alone and not usli, just boil 1/4 cup of horsegram with 2 cups of water in a pressure cooker . Use the cooked lentil to grind masala.
You can make this rasam with sprouted horsegram too. You can leave sprouted cooked horse gram in the rasam itself. Tastes really good . It’s known as molake hurli kalu saaru in Karnataka.

Few other similar rasam recipes that you can check Jackfruit seeds rasam , Dill leaves bassaru , Pudina rasam etc

Horsegram Rasam / Huruli Saaru

Smitha Kalluraya

Horsegram rasam is a tasty and delicious Karnataka style rasam made with horsegram .

5 from 1 vote

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Prep Time 30

Cook Time 15

Total Time 45

Course Side Dish

Cuisine karnataka

Servings 4 People

Ingredients

1 cup Horsegram / Huruli Kalu
2-3 nos Green Chilli, slit
small piece Jaggery
few sprigs Coriander leaves
few nos Curry leaves

For Masala To grind

3-4 tbsp Coconut
1 small Onion, diced
2-3 tsp Rasam Powder
lemon size Tamarind
Salt to taste

To Temper

2-3 tsp Ghee
1 tsp Mustard
3-5 flakes Garlic
a pinch of Hing

Instructions

Clean , Wash horse gram and pressure cook with 6 cups of water in the cooker for 3 whistles on high.Reduce the flame to sim and let it cook for another 2-3 whistles.
If you are soaking the horse gram for 3-4 hours and later pressure cooking, then 3-4 whistles on high is enough.
Let the cooker cool and pressure release naturally. Check if horsegram is well cooked. It must be soft when pressed yet retain shape.
Drain the cooked horsegram using a colander. Save the broth for making rasam.
Keep aside horsegram to make a stir fry later.
Add slit green chillies to the horsegram broth.Keep on flame for boil.
Grind and prepare masala. In a blender take a ladle of cooked horsegram,coconut , diced onion , rasam powder , salt and tamarind .
Add little water and make a smooth paste.
Add ground masala to horsegram broth. Mix well and add water to get the desired consistency.
Simmer and boil well for 8-10 mins till raw smell goes. Add few curry leaves and chopped coriander leaves .
Finally, make a tempering . Heat ghee.Add mustard seeds and garlic pieces. When they splutter , add asafoetida, Pour this to the hot rasam and close the vessel with a plate immediately. Let the flavors of tempering get trapped inside the rasam and become more flavourful.
Serve hot with rice. If there is leftover rasam, strain it the next day in a mesh strainer and slightly heat it and serve as a nice warm broth. It tastes so yum the next day.