HURULI SAARU (HORSE GRAM RASAM)

This is one of my favorite rasams. Easy to prepare and believe me, it is mouth-watering too. Learnt this recipe, as my dad loved it. And I love to feed him. So when mom would be out of station, this would be a go –to recipe.

Nutritional benefits: As horse gram is a pulse, it is rich in protein (44.00%). It is also rich in iron (87.50%), calcium (28.70%) and total dietary fiber (13.16%).

Because of the presence of fiber, it can be used for weight loss and constipation. Due to the high iron content, it helps females to get rid of their menstrual problems and also help in increasing the hemoglobin content. Scientists from IICT have found that unprocessed raw horse gram seeds posses anti-hyperglycemic and insulin reducing properties. Hence it is recommended for diabetic patients. According to Ayurveda, during fever or common cold, if horse gram soup is consumed, it helps in relieving congestion and helps in breathing by boosting metabolism of the body and immunity.

Ingredients:

· For Masala:

1. Cooked Horse gram – 1 Cup

2. Onion – 1 in number

3. Grated coconut – 1 Tbsp

4. Tamarind – 1 Tbsp

5. Rasam powder – 2 tsp (Check the last post for its recipe)

· For Tempering:

1. Coconut Oil- 2 tsp

2. Mustard seeds – 1 tsp

3. Cumin seeds – 1 tsp

4. Red chili – 1 in number

5. Garlic – 1 tsp

6. Asafetida – a pinch

· Turmeric – a pinch

· Jaggery – ½ tsp

· Coriander leaves – 1 tsp

· Curry leaves – 1 tsp

· Salt – according to taste

Method:

1. Boil horse gram till they are soft. Transfer the water in a thick bottom pan and keep aside.

2. Add all the ingredients required for the masala in a jar. Blend them, till smooth paste.

3. Bring the water kept aside to boil and add the paste. Adjust the consistency according to your need by adding water.

4. Add salt, turmeric, jaggery and curry leaves to the same.

5. Let it boil for about 10 minutes.

6. In a Tempering pan, add coconut oil, garlic, red chili, mustard seeds and let it splatter. Then add cumin seeds and asafetida. Add this tempering to the rasam.

7. Garnish with coriander leaves. Serve hot with rice and ghee.