Hurali Saaru Recipe – Healthy Horse Gram and Coconut Curry
Hurali Saaru, a delectable dish from the heart of Tamil Nadu, offers a comforting blend of protein-rich horse gram (Kollu or Kulith), tangy tamarind, and a fragrant coconut-based curry. This flavorful curry is a nourishing addition to your meal, ideal for both a cozy dinner or a satisfying lunch. Whether served with steamed rice or Phulka (Indian flatbread), it brings together earthy, spicy, and tangy flavors in every spoonful.
This recipe is high in protein, making it a perfect choice for vegetarians seeking a wholesome, hearty meal. The rich, smooth texture of the curry combined with the tempering of ghee, mustard seeds, and curry leaves will delight your taste buds. It’s simple to make, yet offers a deep, complex flavor profile, thanks to the homemade spice paste and traditional tempering technique.
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/ Kulith) | 1/2 cup, soaked for at least 4-5 hours or overnight |
| Onion (roughly chopped) | 1 large |
| Tomato (roughly chopped) | 1 medium |
| Potato (Aloo), chopped into chunks (optional) | 1 medium |
| Tamarind Water | 1/4 cup |
| Fresh coconut, grated | 1/4 cup |
| Cloves (Laung) | 2 pieces |
| Cinnamon Stick (Dalchini) | 1 inch |
| Ginger (fresh) | 1 inch piece |
| Garlic cloves | 4 cloves |
| Sambar Powder | 2 teaspoons |
| Onion (finely chopped) | 1 small |
| Mustard seeds | 1/2 teaspoon |
| Dry Red Chillies | 2 pieces |
| Curry leaves | 2 sprigs |
| Asafoetida (hing) | 1/4 teaspoon |
| Ghee (clarified butter) | 2 teaspoons |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 230 kcal |
| Protein | 14g |
| Carbohydrates | 40g |
| Fat | 6g |
| Fiber | 9g |
| Sodium | 250mg |
| Potassium | 250mg |
| Vitamin A | 8% DV |
| Vitamin C | 20% DV |
| Calcium | 3% DV |
| Iron | 15% DV |
Preparation Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Servings
2
Cuisine
Tamil Nadu, South Indian
Course
Dinner
Diet
High Protein, Vegetarian
Instructions
Step 1: Pressure Cooking the Horse Gram
- Begin by pressure cooking the soaked horse gram (Kollu/Kulith) for about two whistles over medium heat. Along with the horse gram, add the roughly chopped onion, tomato, and optional chunks of potato to the cooker.
- Once the pressure cooker releases steam naturally (about 10-15 minutes), open the lid carefully.
Step 2: Making the Curry Masala
- While the horse gram is cooking, prepare the curry masala. In a blender, grind together the grated fresh coconut, garlic cloves, ginger, cinnamon stick, cloves, and sambar powder to form a smooth paste. Add a little water as needed for smooth grinding.
- Set the curry paste aside.
Step 3: Second Pressure Cooking
- Open the pressure cooker and add the prepared curry masala paste to the cooked horse gram mixture. Stir well to combine.
- Close the lid again and pressure cook for another two whistles. This allows the curry paste to infuse into the horse gram and vegetables.
Step 4: Adding Tamarind and Simmering
- Once the second round of cooking is done, open the lid and add the tamarind water and salt to taste.
- Stir the curry and allow it to simmer for about 5-7 minutes, ensuring all the flavors meld together beautifully.
Step 5: Tempering (Tadka)
- While the curry is simmering, prepare the tempering (tadka). In a small pan, heat the ghee over medium heat.
- Add mustard seeds and let them splutter. Then, add the finely chopped onion and sauté on low heat until the onion becomes golden brown.
- Next, toss in the curry leaves, asafoetida, and dry red chillies. When the spices sputter, remove the pan from heat.
Step 6: Final Touch and Serving
- Pour the hot tempering over the simmering curry and give it a good stir to mix in the flavors.
- Serve Hurali Saaru hot with steamed rice or Phulka for a wholesome and satisfying meal.
Tips & Variations
-
Horse Gram Substitutes: If you cannot find horse gram, you can try substituting it with split chickpeas (chana dal) for a similar texture and flavor, although the protein content will vary.
-
Spice Level: Adjust the number of dry red chillies to suit your spice preference. If you prefer a milder curry, you can reduce or omit the chillies.
-
Add More Veggies: You can add other vegetables like carrots or pumpkin along with the potato for added texture and nutrients.
-
Vegan Version: To make this curry vegan, simply substitute ghee with coconut oil or any vegetable oil of your choice.
This Hurali Saaru is not only packed with health benefits but also full of bold, aromatic flavors that are sure to please your palate. The combination of horse gram, tamarind, coconut, and aromatic spices makes this dish a true South Indian delight. Whether enjoyed as a comforting dinner or a hearty lunch, it is a perfect addition to your plant-based recipe repertoire.
