Home / SAARU/ RASAM / HURALI KATTINA SAARU & USLI……..horse gram/kulthi rasam & salad
20 December, 2017

HURALI KATTINA SAARU & USLI……..horse gram/kulthi rasam & salad

Posted in : SAARU/ RASAM on by : Divya Suresh Tags:

Horse gram is a legume of the tropics and subtropics, grown mostly under dry land agriculture.  Horse gram is an excellent source of iron & molybdenum. Comparatively horse gram seeds have higher trypsin inhibitor and hemagglutinin activities and polyphenols then most of the bean seeds. These are rich in nutrients like calcium, phosphorous and protein. The horse gram/hurali is considered to be beneficial to human and animal health. It is also known as ‘Hurali’ in Kannada and ‘Kulthi” in Hindi. Horsegram/hurali is widely consumed in south India. These lesser known beans are used to make saaru (rasam), Usli (salad), soup, sweet puranpoli, spicy puranpoli etc. According to Ayurveda, horse gram/hurali is hot in potency and tastes pungent and is light to digest, increases blood.

Today I’m going to share saaru(rasam) recipe using horse gram. Actually saaru(rasam) is being prepared using the strained water which we get after cooking the horse gram ie…. I think we can call that strained water as bean stock, as in vegetable stock ! and the cooked beans are used to make usli (salad), using lot of grated fresh coconut. Below I have explained both ie…how to make saaru and usli in detail with step wise pics.

Ingredient :

  • Horse gram/hurali – 2 cups
  • Water – 4 cups (little more or less)
  • Tamarind juice (thick) – 2 tbsp(adjust)
  • Salt to taste

For grinding :

  • Grated fresh coconut – 1/2 cup
  • saaru pudi/rasam powder – 1&1/2 tbsp (adjust)
  • Curry leaves – 1 string
  • Turmeric powder – 1/2 tsp

For tempering :

  • Ghee – 1&1/2 tbsp
  • Mustard seeds – 1/4 tsp
  • Curry leaves – few
  • Hing – 1/8 tsp



  • Heat 4 cups of water in pressure cooker, add in cleaned and rinsed horse gram and cook till 2 whistles and allow it to cool (once it is cooked you’ll get almost 6 to 7 cups of water/bean stock)
  • Once the horse is cooked, pass it through the strainer along with water and collect that water/stock in a container

  • Meanwhile gather all the ingredients listed under the heading ‘for grinding’ in a mixie jar and also add about heaped 1/4 cup of cooked beans, and grind everything into a fine paste using fresh water or with bean stock itself

  • Now boil the bean stock/strained water in the container, add in ground paste, salt and tamarind juice and allow it to boil well


  • Prepare the tempering and pour it over the saaru (rasam)


  • And the hurali saaru/rasam is ready to be consumed with hot rice or as such like soup




  • Oil – 2 tsp
  • Mustard seeds – 1/4 cup
  • Green chillies – 4 to 6
  • Curry leaves – few
  • Cooked horse gram beans
  • Salt to taste
  • grated fresh coconut – 1/2 cup (adjust)
  • Coriander leaves – 2 tbsp


  • Heat oil in a pan, add in mustard seeds, chopped green chillies and curry leaves

  • Once it splutters add in cooked horse gram beans and salt, saute well while combining everything

  • Add in grated fresh coconut and chopped coriander leaves


  • Eat it as such or serve with saaru + anna /rasam + rice