The sound of ‘Horse Gram’
may not sound yummy but if it is made with the right ingredients it can be very tasty and nutritious. 

Horse gram is a pulse rich in Iron, Calcium and Protein. It is
one of the richest source of proteins for vegetarians.

Horse Gram Rasam or Kudu saaru as it is called in my mother
tongue Tulu, is one among the easiest rasams to prepare.

Here is the recipe for Kudu Saaru.

INGREDIENTS:

Horse Gram – 1 small cup

Tamarind paste – 3 tsp

Green chillies – 2 to 3 – slit vertically

Jaggery – about an inch big piece

Curry leaves – few

Shredded Coconut – 3 tbsp

Rasam Powder – 2 tsp

Turmeric Powder – ½ tsp

Salt – to taste

FOR TEMPERING:

Oil / Ghee – 1 tbsp

Onion – 1 – chopped finely

Garlic – 1 clove – chopped finely

Asafoetida – a pinch 

METHOD:

Dry roast the horse gram till you get the nice aroma of the
pulse.

Pressure cook the
horsegram with enough water for 3-4 whistles.

Allow the horse gram to cool down. Meanwhile, in a deep bottomed
vessel, add the tamarind paste, green chillies, jaggery and curry leaves. Add
half cup of water, mix well and bring to boil.

In a mixer, grind half of
the pressure cooked horse gram, shredded coconut and rasam powder into a fine
paste. Keep the other half of the cooked horse gram aside.

Add the paste to the boiling tamarind-green chillies mix. Add 2
cups (or more if required) of water. Also add the rest of the cooked horse
gram. Add salt, mix well and bring to boil.

Once it boils well, check
for salt / tamarind paste or rasam powder. If required add these ingredients before turning off the heat. 

In a small pan, heat a tbsp
of oil or ghee or mix of both. Add a pinch of asafoetida. Now sauté the chopped garlic and onion  well. 

Add the above tempering to the rasam and serve hot with rice.