December 19, 2013

Horse gram Curry

Horse gram prepared in this style totally wins me over. This curry calls for brief grinding of horse gram. It is not very commonly known to everybody and those who know or have heard about it have not tried preparing it.
Known as Kulith/Kudu/Hurali/Muthira, this legume is protein and fibre rich. It’s a cattle feed too; I guess that’s why it’s called ‘Horse’ gram. On the flip side, it also helps you gain horsepower. No, that’s not true. :)
Knowledge passed on by elders also include the facts that it helps eliminate kidney stone and that it helps lose weight. In Karnataka, the residual water after cooking horse gram is used to make rasam and it tastes delicious!

This horse gram curry is a pleasant change from the regular dal tadka, sambhar etc. You will definitely love this one for a main course. Oh, and be happy to know it does not require coconut. I get excited to find recipes without coconut! Lazy to grate coconut you see :)

Horse gram – 1 cup/150 gms - serves 2 (Best measure would be to measure the appetite of your family members!)
Onion – 1
Tomato – 1 big
Tamarind – juice from a small ball of soaked tamarind
Garlic – 3-4 cloves
Turmeric powder, Salt
Curry leaves - 5 
Green chilli - 2
Rasam powder/Sambhar powder - 1 tsp
Coriander leaves

First pic: Soaked overnight

Second pic: Pressure-cooked

Third pic: Roughly Ground

Before you begin:
Soak the horse gram overnight.

How I prepare:
  1. Pressure cook soaked horse gram with water for 4-5 whistles. When it’s ready to be opened, you will notice the water/broth has a dark brown colour. This broth is used to make rasam as I have mentioned above. Keep the broth aside; let the cooked horse gram be cool enough for grinding.
  2. While it cools, heat oil in a pan/kadai, add mustard seeds and cumin seeds. When they splutter, add chopped onions and chopped garlic. Then chopped tomato, curry leaves, green chillies, turmeric powder and salt.
  3. By the time tomatoes cook, grind the horse gram roughly with little water/broth. This is just to mash it a bit. 
  4. Next, pour tamarind juice/pulp to the pan/kadai. Tamarind will require soaking of about half an hour; lesser if it is soaked in hot water. Even better if you simply buy readymade tamarind pulp :)
  5. Add the roughly ground horse gram and mix well. At this stage add the remaining broth to reach your desired consistency for the curry. It may seem to be very thick but it will be fine, add water and keep stirring.
  6. Add half a spoon of sambhar/rasam powder for more flavour.
  7. Finally, add chopped coriander leaves to finish it off. 
Serve Horse gram curry with rice or roti. Garlic flavour goes very well with this curry - You may add chopped garlic in the tempering.
Due to nutritional benefits of horse gram, I try to include it (soaked and cooked) in some dry subzis too, for example with potato stir fry or with greens - spinach or arugula.

No comments :

Post a Comment