Hurali Saaru

Name: Hurali Saaru
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.75 cup horse gram (soaked overnight and drained); 4 cup water (for pressure cooking and saaru); 20 g tamarind (soaked in warm water and pulp extracted); 2 tbsp coconut (fresh, grated); 1 tsp coriander seeds; 1 tsp cumin seeds (divided); 6 pcs black peppercorns; 2 pcs dried red chili; 4 pcs garlic (cloves); 1 tsp jaggery (grated); 1 pinch turmeric powder; 0.5 tsp salt; 2 tsp oil (divided); 0.5 tsp mustard seeds; 8 pcs curry leaves; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(47)

TASTE SCORE

7/10

A light, peppery Karnataka-style broth made with horse gram, tamarind, and a simple spice paste. It is warming, earthy, and perfect with hot rice as part of a comforting everyday meal.

PREP

15m

COOK

30m

SERVES

1 KATORI

202 cal

SERVINGS

METHOD · 9 STEPS

prep · ~480 min
Soak the horse gram.
Wash the horse gram well, cover with plenty of water, and soak overnight. Drain before cooking.
pressure cook · ~30 min
Pressure cook the horse gram.
Add the soaked horse gram and 3 cups water to a pressure cooker. Cook until very soft, about 6 to 8 whistles, then let the pressure drop naturally.
TIPCook it until soft enough to mash lightly; the cooking liquid gives the saaru its body.
boil · ~10 min
Extract the tamarind pulp.
Soak the tamarind in a little warm water for 10 minutes, squeeze well, and strain to get a smooth pulp.
saute · ~4 min
Roast the spices for the masala.
1.Heat 1 tsp oil in a small pan over medium heat.
2.Add coriander seeds, 0.5 tsp cumin seeds, black peppercorns, dried red chili, and garlic.
3.Roast until fragrant and lightly colored, about 2 to 3 minutes.
4.Turn off the heat and let the mixture cool slightly.
TIPKeep the heat medium so the spices toast evenly without turning bitter.
mix · ~3 min
Grind the masala.
Grind the roasted spices with grated coconut and a little of the cooked horse gram liquid to make a smooth paste.
simmer · ~10 min
Build the saaru.
1.Lightly mash a few spoonfuls of the cooked horse gram and return it to the cooker or a pot.
2.Add the ground masala, tamarind pulp, jaggery, turmeric powder, salt, and the remaining 1 cup water.
3.Mix well and bring the saaru to a gentle boil.
4.Simmer for 8 to 10 minutes so the flavors come together.
temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tsp oil in a small pan.
2.Add mustard seeds and let them splutter.
3.Add the remaining 0.5 tsp cumin seeds and curry leaves.
4.Cook for a few seconds until fragrant.
garnish · ~1 min
Finish the saaru.
Pour the tempering over the simmering saaru and add coriander leaves. Give it one quick stir.
serve
Serve hot.
Serve Hurali Saaru hot in small bowls or with steamed rice as part of a meal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the horse gram until it crushes easily between your fingers; undercooked lentils make the saaru thin and gritty.
2
Reserve all the cooking liquid from the horse gram, since that broth is what gives Hurali Saaru its earthy body.
3
Roast the pepper, cumin, coriander, chili, and garlic only until fragrant; dark roasting can make the broth bitter.
4
Mash just a small portion of the cooked horse gram before simmering to thicken the saaru without making it heavy.
5
Add tamarind after the horse gram is fully cooked; acidity can slow softening if added too early.
6
Keep the saaru at a gentle simmer after adding the ground paste so the coconut stays smooth and does not split.
7
Pour the hot tempering directly over the finished saaru and cover for a minute to trap the curry leaf aroma.