Horsegram kulith rasam |Kudu huruli saaru

Aromatic gravy prepared using Horsegram/kulith/huruli served warm with rice!

Horsegram or kulith rasam is a humble dish from South Canara region of India. The rasam is both quick and easy to make and goes well with rice. It is a mix of spicy, sour flavor profiles complemented with a hint of sweetness from the jaggery and flavor from the spices. Horsegram rasam is prepared in many different ways in my hometown. I learnt this particular recipe from my lovely mother-in-law who is an expert in making this rasam.

What is Saaru/rasam?

Saaru or rasam is a fragrant gravy that is served over rice. People also like to sip it like a drink/soup.

Ingredients needed

Horsegram/Kulith/Huruli

Horsegram is called by different names across India. Huruli in Kannada, Kolath in northern regions, kollu in Tamil, Kuthira in Malayalam, Huluga in Marathi.

Outside of India, horsegram is found in Indian grocery stores. Can also be bought online.

The other ingredients needed are

• Coriander seeds
• Cumin seeds
• Dry red chillies – Byadagi/Kashmiri variety if available.
• Fresh/frozen coconut
• Jaggery – unrefined Indian sugar. Coconut sugar, palm sugar or Mexican piloncillo can be used instead.  
• Dry tamarind – tamarind paste/concentrate can be used instead.

How is rasam/saaru eaten?

Saaru/rasam is typically eaten mixed with rice. It can also be sipped like a drink/soup. Add a side of vegetable like this South Indian style palya to make a complete meal!

What makes this kudu saaru / huruli saaru special?

• Vegan and gluten free(use gluten-free asafoetida).
• Easy to prepare.
• Quick, ready in minutes
• Needs only a few ingredients.
• Very fragrant and flavorful.

Do check out other simple curry recipes from Mangalore like this majjige huli(coconut-yogurt gravy), vegan jackfruit curry and cucumber dose/crepes

Horsegram kulith rasam | Kudu huruli saaru

Shwetha

This easy, quick, flavorful kudu or kulith saaru/horse gram rasam pairs well with rice.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Havyaka, Indian, mangalore

Servings 4 people

Equipment

• blender/mixer-grinder

Ingredients

  

To roast

• 3 tbsp Horsegram huruli/kulith/kudu
• ½-¾ tbsp coriander seeds/kottambari/dhania
• ¼ tbsp cumin seeds/jeera
• 3 Dry red chillies preferably byadagi/Kashmiri variety. Adjust chillies to suit your taste.

To grind/blend along with roasted ingredients

• 1/3 cup Fresh/frozen grated coconut
• Tamarind a small gooseberry size or use amchur powder
• ¼ cup Water

Other ingredients

• 1 tbsp Jaggery substitutions in notes
• 2-3 cup water or as needed
• Salt to taste

Tempering/tadka/oggarane

• 1-2 tsp Oil
• ½ tsp Mustard seeds
• ¼ tsp Cumin seeds
• 1 Dry red chilli broken
• ⅛ tsp Hing/Asafoetida if gluten-intolerant, use gluten free hing
• Curry leaves optional
• 4 cloves garlic if not using hing

Instructions

 

• Roast the coriander seeds and jeera seeds in a few drops of oil on medium heat until fragrant and remove from heat. Make sure not to burn them.
• Next roast the dry red chillies in a few drops of oil until fragrant.
• In the same pan, dry roast the horsegram/kudu on medium heat until it starts giving off a toasted fragrance. It may also splutter. Make sure not to burn them.
• Defrost coconut, if using frozen, in the microwave.
• Add coconut, roasted spices, tamarind into a blender with ¼ cup water and make it into a paste.
  
• Transfer the paste into a pot and add in the 2-3 cups of water depending on how thick or thin you need the rasam.
  
• Add salt and jaggery.
• Bring the saaru to a boil. Boil gently for five minutes.
• Turn off the heat.

Variation 1 of Oggarane/tadka/tempering (With hing)

• In a small pan, heat 1-2 teaspoon of oil. When oil starts glistening, add mustard seeds and dry red chilli. When mustard seeds start spluttering add the cumin seeds and hing. Add curry leaves.
  
• Pour the fragrant hot oil with the spices over the saaru. Cover with a lid.

Variation 2 of Oggarane/tadka/tempering (with Garlic)

• In a small pan, heat 2 teaspoon of oil and add garlic. When garlic starts turning golden, add the mustard seeds, cumin seeds and dry red chilli. When mustard splutters, add curry leaves.
• Pour the fragrant hot oil over the saaru. Cover with a lid.
• Tip : If curry leaves have water on them, they cause oil to splutter and cook-top can get messy. So place the curry leaves on top of the saaru and pour the hot oil over the curry leaves!
• Serve with rice.

Video

Notes

• If jaggery is unavailable, use coconut sugar/palm sugar/mexican piloncillo instead.
• Coconut needs to be at room temperature when blending, if not the fat separates. 
• The saaru/rasam thickens slightly on cooling down.
• The colour of the rasam depends on the dry chillies used. Byadgi and kashmiri varieties give a brighter colour. 

 

STORAGE INSTUCTIONS

Store leftovers in the refrigerator.

Keyword horsegram, huruli, kudu, kulith

Post update on 1/13/2021 with new photo and extra details.