Rice and Rasam is an integral part in a South Indian Meal. It is nothing but comfort food for many of us.
Today’s recipe is an influence from the North Karnataka Cuisine. My husband’s love for North Karnataka cuisine is the reason behind making this dish.
Hurali Kattina Saaru or also called as hurali bassaaru is a rasam made with pressure cooked horsegram/hurali broth.
Here is the recipe:
Preparation Time: 10 minutes
cooking time: 30 minutes (includes pressure cooking)
Serves: 2 people
Horsegram / Hurali Kaalu – 1 cup
Onions – 1 – chopped finely
Tomatoes – 1 – chopped finely
Green Chillies – 2
Garlic – 2 cloves
Tamarind Paste – 1/2 tsp
Red chilli powder – 1 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Asafoetida – 1/4 tsp
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Salt – as per taste
In a wide pan, dry roast the horse gram till you get a nice aroma.
Then, pressure cook with 2 cups of water, one garlic clove and a pinch of turmeric powder till the horse gram is cooked.
*In Instant pot, pressure cook manual for 12-15 minutes NPR.
Once cooked, in a blender/mixer, add a big spoon of cooked horsegram, tamarind paste, red chilli powder, coriander powder, cumin powder, turmeric powder and the horsegram broth (the water in which the gram is cooked). Blend into fine paste.
In a deep bottomed pan, heat oil. Add Mustard seeds and Urad dal.
Sauté till the mustard seeds splutter.
Next, add the chopped onions, green chillies and garlic. Sauté till onions are translucent.
Then add the chopped tomatoes. Sauté till mushy.
Now add the ground horsegram paste. Mix well.
Next, add the Kattu/broth – the water from the cooked horsegram, add required salt and mix well.
Boil well for about 5-8 minutes.
Garnish with coriander leaves before serving.
Serve hot with rice, papad and pickle.