Hurali Saaru |Bengaluru’s Signature Horse Gram Sambar – Deesha’s recipe

I have said this before and will probably do many times over in future too, that blogging has brought me to know some really lovely people whom I would have never met otherwise.

Deesha of Vegetable Platter, whom I fondly call “Dee” is one such person. For all you know, I discovered and connected with Dee on twitter and happily so.

Dee happens to be from my city, one of my more favorite places in the whole world – Bengalooru (Bangalore). Now, that is not just the mere reason we connected. Dee is a great cook, a veteran blogger (has been blogging much much before I had even started a blog) and has lovely recipes and beautiful pictures on her vegetarian food blog and mouthwatering home style Karnataka recipes NucchinundeHalbaiGojjavalakkiAkki tari Uppittu to name a few. You’d never find those in retaurants! Not just that, she has a keen eye for some cool traditional brass and copper props too..

Being from Bengalooru, a colloquial shortcut for “Benda kaalooru” (in olden days) which translates to “a city of cooked lentills”, quite aptly she is bringing today, a very classic and typical Bengalooru dish and her childhood favorite – Hurali Saaru.

Thanks a bunch for guest posting such a local recipe, Dee. I am so homesick now!

Over to you..

Even though, I have been following Just Homemade for quite sometime, I connected with Radhika quite recently and I am glad I did. I love her blog and she is as lovely as her blog. And, I am quite thrilled to be writing a Guest Post on Just Home Made – A blog with some very beautiful photography and awesome recipes.

When Radhika asked me to pick a childhood favorite recipe, it didn’t take very long for me to decide, Hurali Saaru it is going to be!

It is winter here in Bangalore and it is a perfect excuse to make some piping hot Hurali Saaru. All you non-Kannadigas, who are wondering what Hurali Saaru is, it is a kind of Rasam made with Horse gram along with other pulses. It is a very old and traditional recipe made mostly in Bangalore/Mysore/Hassan regions of Karnataka

Hurali Saaru makes use of Horse Gram as the main ingredient along with Mung Beans & Black Eyed peas in smaller quantities. Once these pulses are cooked, a portion of these are ground along with coconut & spices & made into a Rasam/Saaru and the remaining portion is made into a Usli or a quick Stir fry that is served along with Rasam & Rice. And, according to Ayurveda, Horse gram generates a lot of heat in the body, which is why it is mostly made during winter/rainy season.

My maternal Grandmother or Ajji as I call her in Kannada makes one of the best Hurali Saaru I’ve ever eaten & undoubtedly, she is the one who taught me how to make this.

Let’s jump to the recipe shall we?

Hurali Saaru Recipe

Printable Recipe
Things you’ll need:
1 cup Horse Gram / Hurali kaalu
½ cup Mung Beans / green gram
½ cup Black eyed peas
1 tsp mustard seeds
1 tsp cumin seeds
A big pinch of hing / asafetida
A sprig of curry leaves
2 tsp lemon juice
2 tsp sunflower oil
Chopped coriander for garnish
Salt as per taste

To Grind

1 big onion, roughly chopped
1 big ripe tomato, roughly chopped
2 tbsp fresh grated coconut / thawed frozen coconut
½ tsp turmeric
8-10 dry red chilies – I used Byadagi
2 tsp coriander seeds
A small stick of cinnamon

To Temper

½  tsp mustard seeds
A sprig of curry leaves
1 tsp Ghee
a big pinch of Hing / asafoetida

How it’s done:

Wash the pulses in running water & soak them for about 6-8 hrs

  • Drain & sprout them using a sprout maker or in a colander, covered with a lid.
  • Pressure cook pulses with a bit of salt until soft yet firm using 3 glasses of water.
  • Drain the water for later use & set aside the pulses.
  • In a pan, dry roast red chilies, coriander seeds & cinnamon until aromatic.
  • Grind them with coconut, chopped onion & tomato, turmeric along with a tbsp of cooked pulses using very little water into a smooth paste
  • In a pot, add the water that was set aside & bring it to a boil. Add the ground paste, salt & 2 tbsp of cooked pulsed & simmer for about 10 mins. Add 2 more glasses of water as you simmer to get a Rasam like consistency.
  • Temper with Desi Ghee, mustard seeds, curry leaves & Hing. Pour this over the Rasam/Saaru. Cover & set aside

To Make Usli:

  • In a Kadhai, heat oil & splutter mustard & cumin seeds. Add Hing & curry leaves & saute for 10 secs. Add cooked pulses, grated coconut, Salt as per taste. Mix well.
  • Turn off the stove & Add Lemon juice & mix again. Garnish with fresh chopped coriander

Serve Hot Rasam & Usli along with some steamed Rice or even Ragi Mudde (Finger Millet Dumplings)

NOTE: It is not mandatory to sprout the pulses. You may soak them for about 2 hrs & make this but sprouting them definitely adds to its nutritional value.

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19 thoughts on “Hurali Saaru |Bengaluru’s Signature Horse Gram Sambar – Deesha’s recipe

  1. Lokkur Vasanthi Rao says:

    Hee`s original Horse Gram saru;

    Cook a cup of horsegram untill soft in plenty od water as it takes 2 hours water gets evaporated ;

    Grind 4table spoons of dry coconut 2 onions sfter farting add saru pudi salt add half a cup of cooked gram add to the rest of the cooked gram cook for half an hour DD 10 leaves of curry leaves cook for 10 mts [ mkae sure there is plenty of fluid ]
    make oggarane with mustard seeds in Table spoon of Til oil.
    eat piping hot with a spoon of raw til oit. serve with Aealu sandige .

    Best with Hittu.

  2. Nidhi says:

    Recipe tumba chaanag ide.. Huruli saarige mensina kaalina khatta khara bidre, gantlige baala volledu.. Bahushaha naavugalu nam hale tindigalanna maritidivi!! Dayavittu adna blog maadi, eegina peeligege hale tindi madodu gotagli, hale beru hosa chiguru antaralla, haage!! Nange gottiro kannadigare vobru ‘online supermarket’ tegdidaare. Adu Kannadigaranna protsaaha madona. Hale tindigala bagge vondu jaagruti moodisona. Dhanyavaada.

  3. Erika says:

    Found your blog while searching for care information on a curry leaf plant. What a wonderful find! I am excited by the recipes– and even more so since everything is vegetarian (I was raised vegetarian since birth). And I see you even made a visit to my fair state, Arkansas, last fall. 🙂 Looking forward to checking in on your blog on a regular basis.

  4. Vegan Shake says:

    Thank you for the nice post. I can’t wait to give it a try. But I’m wondering though if it is possible to substitute black eyed peas with chick peas or other types of beans? Thanks!

  5. Deeps @ Naughty Curry says:

    my all time fav saaru (we call it kudu) & i absolutely love it with hurali palya, nothing beats that combo. The addition of moong is new, gonna try this recipe next time. the copper tumbler is so pretty, gives such a rustic touch 🙂

  6. Shira says:

    What a wonderful way to showcase more staples and the wonderful spice combos that bring them to life! I am always on the hunt for beautiful and authentic Indian recipes like this. If you do not have a pressure cooker I imagine stovetop instructions to be similar? Thank you!

  7. Namitha says:

    Lovely post Deepthi 🙂 Though I’ve spent 3 years in Karnataka, never had a chance to have this. I so wanna try this !
    Radhika, you have a wonderful blog. It has been a pleasure to go though it. looking forward to see more exciting posts and wonderful pictures from you 🙂

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