Horse Gram/Huruli Kalu rasam is a nutritious yet tasty food. When combined with hot steaming rice, there is nothing more you can ask for. Homely and comforting food for your soul.
Back in my childhood days when we had cattle at home, Horse gram was used as a fodder for the cattle. In a large cauldron horse gram would be cooked in large quantities to feed the cattle. The stock was drained and cooked horse gram was fed to them. The stock found its place in our kitchens. The result was super healthy rasam.
Fast forward to present day, There is no cattle and no such scene of cooking horse gram for hours for its stock. So the alternative is to cook the horse gram and grind it. Well, health benefits of horse grams is innumerable – It has found its place in ayurveda. There are too many qualities to list out as its nutritional profile is very promising
Be it food or medicine, horse gram is a friend for lifetime. If you have never tried, start with this simple recipe .
Steps
Pressure cook horse gram for 5-7 whistles or till its cooked soft .Drain and save the water aside and let the horse gram cool. Blend together horse gram and rasam powder to a fine paste. Add green chilli, curry leaves, tamarind pulp, little oil and salt. Bring to a boil.
Mix in horse gram paste. Adjust water for required consistency.Bring this mixture to a boil, and then simmer it for 5 minutes.Prepare a tempering with oil, mustard seeds, curry leaves and chopped garlic. Once the garlic starts to change color, add chopped onions. Fry until the onions are transparent.
Ingredients
- Horse gram/Huruli Kaalu 1 cup
- Onion 1 small
- Garlic 4-5 pods
- Green chilli 2
- Curry leave few
- Rasam powder 2 tsp
- Tamarind pulp 2 tsp
- Mustard seeds 1tsp
- Salt to taste
- Coconut oil 2 tbsp
Method
- Clean horse gram, wash it thoroughly and soak it for 1 hour.
- Pressure cook horse gram for 5-7 whistles or till its cooked soft .
- Once the pressure subsides, drain and save the water aside and let the horse gram cool.
- Blend together horse gram and rasam powder to a fine paste.
- Heat horse gram stock in a sauce pan.
- Add green chilli, curry leaves, tamarind pulp, little oil and salt. Bring to a boil.
- Mix in horse gram paste. Adjust water for required consistency.
- Bring this mixture to a boil, and then simmer it for 5 minutes.
- Prepare a tempering with oil, mustard seeds, curry leaves and chopped garlic. Once the garlic starts to change color, add chopped onions. Fry until the onions are transparent.
Note
- Horse gram can be soaked overnight. Also, soaking horse gram is optional, but it may take longer to cook.
- Coconut oil is best suited for the rasam.
- You can add chopped onions while boiling the rasam and skip it from the tempering.
- Garlic can be skipped from tempering.