Horsegram Rasam / Huruli Saaru
Horsegram rasam is a tasty and delicious Karnataka style rasam made with horsegram .
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.