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