Huruli Usli / Horse Gram Usli

Ingredients:

1 cup Horse gram seeds / Huruli / Kudu

1 small Onion

1-2 Green Chillies

3-4 strands of Coriander leaves

Salt to taste

1/2 - 1 tsp Jaggary powder

1/4 - 1/2 tsp Tamarind water.

3-4 tsp grated Coconut

4-5 Curry leaves

1/2 tsp Mustard seeds

1 tsp Black gram seeds

2-3 tsp Oil

Recipe:

Soak horse gram seeds in water for about 8-10 hrs. Wash it properly and tie it in a clean cotton cloth or kitchen paper towel for about 4-5 hrs.

Cook sprouted horse gram seeds by adding salt, and sufficient amount of water in a pressure cooker.(5-6 whistles). Once the pressure goes off, drain the extra water content if exists. Put it in a mixer and crush it little bit as shown in the picture below.

Chop onion into medium sized thin pieces. Chop coriander leaves into small pieces. Cut green chilly into medium sized pieces as shown in the picture below.

Add mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and onion. Fry them for around 4-5 minutes, until onion turns golden in color. Add crushed horse gram seeds, jaggary, salt, tamarind water and mix well. Keep the usli in medium flame for about 2-3 minutes.

Add grated coconut and mix well. Garnish with chopped coriander leaves and serve hot.

Huruli Rasam / Horse Gram Rasam

Ingredients:

1/3 cup Horse gram / Huruli / Kudu

1/4 cup grated Coconut

2 Red Chillies

Grape sized Tamarind

1 large grape sized Jaggary

1 - 1.5 tsp Rasam powder

Salt to taste

2-3 florets of Garlic

1/2 tsp Mustard seeds

Pinch of Asafotida powder

3-4 Curry leaves

2 tsp Oil

Recipe:

Put horse gram, red chillies in a pan and fry them until horse gram starts spluttering and gives nice aroma for about 3-4 mins. 

Put this fried horse gram and red chillies in a cooker container. Add enough water, pinch of salt and pressure cook.(5-6 whistles)

Once the pressure goes off, keep little amount of cooked horse gram and put remaining thing in a mixer/blender. Add grated coconut, tamarind and grind it to smooth paste. (You can use the cooked horse gram water for grinding)

Put ground mixture, cooked horse gram which we kept aside in a vessel. Add rasam powder, required amount of water, jaggary, salt and bring it to boil.(Add other ingredients like chilly powder, tamarind water if required.) Keep the rasam in low flame for about 3-4 mins. Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves, asafotida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.