Kulith Saaru
A rustic Karnataka-style horse gram broth with a deep, earthy taste and gentle spice. It is usually made from cooked kulith stock and a fresh coconut spice paste, then finished with a simple tempering for a comforting bowl.
For 4 servings
- pressure cook · ~30 min
Cook the horse gram.
1.Add soaked horse gram and 4 cups water to a pressure cooker.2.Cook until the horse gram is very soft, about 20 minutes after full pressure.3.Let the pressure drop naturally, then strain and reserve both the cooked horse gram and the cooking liquid.TIPDo not discard the cooking liquid. It gives the saaru its full body and earthy flavor. - saute · ~3 min
Roast the spices for the masala.
1.Heat a small pan over medium heat.2.Add coriander seeds, cumin seeds, black peppercorns, dried red chili, and garlic.3.Roast for 2 to 3 minutes until fragrant without darkening too much.TIPKeep the heat moderate so the spices turn aromatic, not bitter. - mix
Grind the masala paste.
Add the roasted spices, grated coconut, tamarind, and a little reserved cooking liquid to a blender. Grind to a smooth paste.
- boil · ~12 min
Simmer the saaru.
1.Pour the reserved horse gram cooking liquid into a pot.2.Add the ground masala paste, turmeric powder, jaggery, salt, and 2 cups water.3.Bring to a gentle boil and simmer for 10 to 12 minutes, stirring now and then. - temper · ~1 min
Make the tempering.
1.Heat oil in a small pan.2.Add mustard seeds and let them splutter.3.Add curry leaves and cook for a few seconds until fragrant. - assemble
Finish the saaru.
Pour the tempering over the simmering saaru and mix well. Add chopped cilantro and switch off the heat.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the horse gram until it crushes easily between your fingers; undercooked kulith gives a thin, less flavorful saaru.
- 2Reserve every bit of the pressure-cooked stock, since that liquid is the backbone of the broth's earthy taste.
- 3Roast the coriander, cumin, pepper, chili, and garlic only until aromatic; over-browned spices can make the saaru bitter.
- 4Use just enough cooking liquid while grinding so the coconut masala becomes smooth and blends cleanly into the broth.
- 5Keep the simmer gentle after adding the ground paste; a hard boil can dull the fresh coconut flavor.
- 6Add the tempering at the very end and cover for a minute to trap the mustard and curry leaf aroma in the saaru.
- 7This saaru tastes even better after 20 to 30 minutes of resting, once the tamarind, jaggery, and spice notes settle together.
Adapt it for your goals.
Spicier
Increase dried red chilies and black pepper for a hotter, more rasam-like saaru that pairs especially well with steamed rice.
no garlicNo-garlic
Skip the garlic in the roasted masala for a simpler, more traditional-style version suited to those avoiding alliums.
thickerThicker
Blend a spoonful of the cooked horse gram into the masala paste for a fuller-bodied saaru that feels more substantial.
jainJain
Omit garlic and ensure your jaggery is suitable; the saaru still keeps its earthy depth from horse gram, coconut, and spices.
Why this is on our healthy list.
Protein-Rich Legume Base
Horse gram contributes plant protein and makes this light broth more sustaining than a plain spiced soup.
Good Fiber Support
Horse gram and coconut add fiber, which can help make the meal feel filling and hearty.
Digestive Spice Profile
Cumin, coriander, black pepper, garlic, and curry leaves are commonly used to add warmth and digestive comfort to South Indian broths.
Moderate Fat, Big Flavor
Most of the flavor comes from roasted spices, tamarind, and tempering, so the dish stays relatively light while tasting rich.
Frequently asked questions
Yes. This recipe focuses on the stock, but you can add a few spoonfuls of the cooked horse gram back into the pot for more texture and substance.
