Huruli kaalu Rasam/Horse Gram Rasam is a tasty and healthy protein-rich side dish made with horse gram cooked water. It’s spicy, rich, and bursting with flavors of horse gram pulses. Tastes so great with Rice / Ragi Mudde.
Ingredients
1 cup huruli kaalu/horse gram / Kulith
1 finely chopped tomato
Salt to taste
For the masala paste:
2 tsp oil
2 tsp coriander seeds/dhaniya
1 tsp cumin seeds/ jeera
5-6 peppercorns/kali mirch
4-5 fenugreek seeds/ methi
4 -5 dry red chillies
Chickpea size tamarind
2 tbsp coconut gratings
Jaggery to taste (optional)
For the tempering:
2 tsp oil
1 tsp mustard
2 sprigs of curry leaves
1 red chilli cut into bits
Pinch of hing/asafoetida
Procedure
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 are 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 the cooked horsegram to make stir fry later.
Heat 2 tsp oil in a pan, put dhaniya, jeera, pepper, methi, and dry red chilies, and roast on a medium flame till you get a nice aroma.
Once it comes to room temperature, grind it with coconut gratings and tamarind. Make a smooth paste.
Finely chop tomato and cook with half a cup of water in a vessel. Once the tomato is cooked, put the drained horsegram broth in it, add salt, jaggery, and masala paste to it.
Mix well and adjust the consistency by adding water according to your taste.
Let it boil for 10 minutes and turn off the flame.
Add the tempering and garnish with chopped coriander leaves. Serve hot with hot steamed rice.
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