Molake huruli kalu saaru - sprouted horse-gram gravy recipe - EverythingTraditional
Sprouted horse gram or huruli kalu molake saaru is a spicy gravy recipe in South India, this is the gravy specially made in winter to keep away from cold. Tasty gravy made with freshly ground spicy masala, and veggies like brinjal and potatoes are also added to make them tastier.
Find FAQ's here
Huruli kalu or horse gram as name says provides strength to horse. There is a real story associated to this as well, those days when horse gram is cooked in Mysore palace to feed horses, the horse gram cooked water (stock) was given to people outside the palace, people collect them and make rasam, bassaru and also use them as soup. This was considered very healthy even with poor diet can pick up on their health with this soup. Even today there are packs of Uluvacharu available in stores, this also reduces cooking time to get healthy soups.
Huruli kalu in our house usually made only in sprouted form, this way the nutrition value is increased and also cooks faster as this is a hard bean consumes long time to cook and easily digested.
Huruli kalu molake saaru is best paired with ragi mudde / ball which makes healthy lunch on any day. Just this gravy and ragi ball is enough to go, this does not need any side dish as this curry is filled with lentils and veggies and complete your meal with hot rice and rasam or curd.
This sprouted horse gram gravy is considered as a winter recipe its a must in winter as this produce heat in the body and good remedy for cold. The taste is so good that taste buds are revoked instantly. And if this gravy is kept watery and eaten like rasam with rice is a super spicy recipe for winter, but even in other seasons this can be a special dish. Do try this without fail at least once, and then one can include in their regular menu there after.
RecipeTraditional huruli kalu molake saaru recipe | Sprouted horse gram gravy - EverythingTraditional
Cuisine: Indian / South Indian Cook time: 30 minutes
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Ingredients for hurli kalu molake saaru- Sprouted and cooked huruli kalu / horse gram - 1 cup
- Onion - 1 small
- Brinjal - 2 or 3 small
- Potato - 2 small
- Tomato - 1
- Curry leaves - few
- Chilli - 1 1/2 teaspoons
- Turmeric - 1/4 teaspoon
For Grinding - Coconut - 1 large piece
- Ginger - 1 inch
- Garlic - 10 pods
- Cloves - 4 to 5
- Cinnamon - 2 pieces
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Instructions
Pre-Preparations : Wash and soak huruli kalu (horse gram) for 6 hours and then remove water and tie in a cloth or keep covered with lid so that sprouts are formed. this will take about 24 hours. Cook sprouted horse gram in a cooker Grind coconut, garlic, ginger, cinnamon and clove to smooth paste - Wash and chop onions, tomato, brinjal and potatoes
Heat 2 teaspoons oil in a sauce pan and add in mustard seeds - Once mustard splutters add chopped onions and curry leaves, saute for 2 minutes
Add chopped brinjal and potato stir for few minutes Add turmeric powder and chilli powder mix them well and add 1/4 cup water and allow to get boil Once veggies are half cooked add coconut paste and chopped tomato Add salt and adjust the spice and water to the required consistency Cook for 10 to 15 minutes until veggies are cooked well and switch off the heat - cover and leave it to rest for 5 minutes and then serve Enjoy this delicious spicy gravy with hot ragi mudde (ragi ball)
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Note:
1. Soak huruli kalu / horse gram for about 8 hours and remove water and keep covered for 1 or 2 days for sprouting - extra sprouted gram can be refrigerated and used later in any dish
2. Always Chop brinjal and potatoes in large sizes for this gravy
3. Can also use home made curry powder instead of chilli powder
4. keep garlic quantity a bit more than ginger in this recipe
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How to make Traditional huruli kalu molake saaru recipe | Sprouted horse gram gravy with Step-by-step picturesPre-Preparations
1. Wash and soak huruli kalu (horse gram) for 6 hours and then remove water and tie in a cloth or keep covered with lid so that sprouts are formed. this will take about 24 hours.
2. Cook sprouted horse gram in a cooker
3. Grind coconut, garlic, ginger, cinnamon and clove to smooth paste
4. Chop onions,brinjal,potato
5. Heat 2 teaspoons oil in a sauce pan and add in mustard seeds
6. Once mustard splutters add chopped onions and curry leaves, saute for 2 minutes
7. Add chopped brinjal and potato stir for few minutes
8. Add turmeric powder and chilli powder mix them well and add 1/4 cup water and allow to get boil
9. Once veggies are half cooked add coconut paste and chopped tomato
10. Add salt and adjust the spice and water to the required consistency
11. Cook for 10 to 15 minutes until veggies are cooked well and switch off the heat - cover and leave it to rest for 5 minutes and then serve
Enjoy this delicious spicy gravy with hot ragi mudde (ragi ball)
FAQ's
1. What are the main benefits of Sprouted horse gram in this gravy?
Sprouts are rich in vitamins and complex nutrients are broken into simple once which body can absorb easily. hence it is easily digestible.
2. What is hurulikalu molake saaru?
Hurulikalu or horsegram is sprouted before cooking in this dish hence molake (sprouted) saaru, this is a spicy and traditional gravy made with freshly ground masala with coconut, ginger, garlic, cinnamon and garlic and added chilli powder and cooked with some veggies also added to this. This becomes a perfect combination for rice, roti or ragi ball.
3. What are the other traditional recipes made from sprouted horse gram?
In south India we use the sprouted horse gram | hurli kalu in many tasty and traditional recipes like huruli kalu bassaru, huruli kalu chutney, huruli kalu molake saaru, huruli kalu healthy chutney powder, huruli kalu rasam.
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