Upsaru is a two in one gravy and curry ( sabji) recipe served as an accompaniment with Ragi mudde or steamed rice. This is very popular in the Southern part of Karnataka. Horsegram is called HURULI in Kannada.
Ingredients
1/2 cup horse gram / huruli kaalu / kulith
3 tsp oil
1 tsp mustard
curry leaves
4 garlic cloves
3 chopped green chillies
1 chopped onion
2 tblsp grated coconut
Salt to taste
For the upsaru you need:
4 tsp oil
3-4 dry red chillies
1 tsp cumin seeds/jeera
4-5 peppercorns
4 garlic cloves
chickpeas size tamarind
1 tblsp chopped coriander leaves
2 tblsp cooked huruli kaalu
Procedure
Dry roast horse gram for 5-10 mins, pressure cook with 2 cups of water for 3-4 whistles
Strain the cooked horse gram, collect the water and keep it aside
Keep aside 2 tblsp cooked horse gram for making saaru
Heat oil in a pan, add mustard, once it crackles, add curry leaves, chopped garlic, green chillies and fry for a minute
Add chopped onions and saute till they turn translucent
Add cooked horse gram, salt, toss well, and cook it for 5-10 mins
Garnish with grated fresh coconut and serve with rice.
To make the upsaru / rasam roast the red chillies in little oil, grind it with garlic, pepper, cumin seeds, tamarind, and cooked huruli kaalu.
Make A smooth paste, mix this paste with the reserves stock, mix well
The consistency must be similar to rasam
Add salt to taste and let it boil for 10 mins
Temper the saaru with mustard, jeera,hing, curry leaves, and one red chilli
Serve hot with ragi mudde or steamed rice.
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