Sprouted Horsegram Curry / ಹುರುಳಿಮೊಳಕೆ ಹುಳಿ

Horsegram/ಹುರುಳಿಮೊಳಕೆ is one of the lesser known beans. It is called Gahat, Kulath or Kluthi in India. Dehusking germination cooking and roasting have been shown to produce beneficial effects on nutritional quality of this legume. It is mainly eaten in Himalayan NorthIndia and Southern part of India. Horsegram is the main ingrediant in Vuluvula Charu of Andhra Pradesh, Huruli Saru of Karnatka and Kollu Rasam of Tamilnadu.

This dish is from Karnataka and I would like to share with you all how to make hurulimalake Huli or sprouted horsegram curry. The curry goes well with rice, chapathi and rotti. My preference is to eat with rotti.

This curry takes about 45 mins cooking time so do it when u have lots of time. It serves a family size of 4.

Ingrediants :
Horsegram - 100g or 1 big cup
Sodabicarb- 1tsp
Onions- 2 Medium sized, diced into cubes
Oil for tampering
Mustard - 1/2 tsp
Curry leaves - 1 line

For making curry paste

Masala Paste -1

Coriander seeds - 1tbsp
Jeera - 1tsp
Red Chillies -10 or adjust to your spice levels
Cinnamon powder -1/2 tsp
Onion - 1/2 diced

Masala Paste -2
Wet Coconut - 3tbsp
Poppy Seeds - 2 tsp or alternatively you can soak 4-5 cashews
Tamarind juice - 3 tbsp

How to prepare:
1.Soak horsegram in soda bicarb water for a day. Remove water from the beans and transfer the soaked beans into a cheese cloth/airtight box and allow it to sprout as you do it for any other beans. They take more than a day to show sprouts. ( Sodabicarb water is only for soaking and not for sprouting. Soaking the beans in soda bi carb water reduces the cooking time , since horsegram requires usual than longer time to get cooked this method comes handy here. )
2. Dry roast all masala-1 ingrediants . You can use a drop of oil while roasting onions. Blend them to a fine paste.
3. Do tampering with mustard and curry leaves , add onions fry them till they turn transcluscent; add masala-1 fry for 30 sec and throw in sprouted beans. Sautee it with masala for a min or more till the beans get warm. Add sufficiant water for the beans to cook. Transfer the contents to pressure cooker directly or any vessel and pressure cook till 6 whistles. Cooking time for horse gram is long.
4. Meanwhile dry roast poppy seeds till they are fragrant. Take roasted poppy seeds, wet coconut and salt in the blender and blend them to fine paste. This makes your masala paste -2.
5. Add this masala paste -2 and tamarind juice to the pressure cooked mixture and bring them to boil. Let the mixture boil for atleast 3-4 mins. Let it the finished curry to settle down for 15-20 mins before you serve it rice, chapathi or rotti or anything of your choice.

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S for Snack and Sambar! ಹುರಿಗಾಳು ಮತ್ತು ಸಾರು

ಹುರಿಗಾಳು/Hurigalu is a delicious munching snack of Mysore/Karnataka. It is a low calorie and absolutely healthy snack which can be addictive. Spicy hurigalu with a cup of coffee, a good book to read is a good combo for timepass. Translated to English Hurigalu means roasted beans. Now does that sound delicious? To me yes! Traditionally it is made in large oven or what we called Bhatti in Kannada.
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Hurigalu constitues green bean (ಹೆಸರುಕಾಳು), black eyed peas/red chori(ಅಲಸ೦ದೆ), horsegram (ಹುರುಳಿಕಾಳು), peanuts (ಶೇ೦ಗ), chickpeas(ಕಡಲೆಕಾಳು), soyabean etc. Soaked beans are stirfried in traditional oven. Because I love this snack I have a shortcut taught by mom to make them anytime. Beans sambar/saaru is equally delicious and healthy too. Since most of you know to make sambhar, let me share the recipe to make hurigalu. Its raining in Singapore and it made a perfect evening snack for us yesterday.

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To make hurigalu you need the following :
Green beans , black eyed peas, horsegram, chickpeas, or your choice of beans - 1 cup
red chilli powder and salt mixed together with a drop of oil.
Procedure :
1.Soak the beans for 4-5 hrs in water.
2.Strain water from the beans and wipe them with a dry towel.
3. Heat a thick bottomed pan (I used cooker pan) on low-medium heat.
4. When the pan is sufficiantly hot, add a fistfull of beans and fry them till beans start crackling. When they stop dancing on the pan it indicates that beans are done. Remove them and pour into a large plate. Repeat the process with rest of the beans.
5. You can microwave peanuts in btw to hasten the process.
6. Fold in the chilli powder with the hot beans. Add a drop of oil which helps the chilli powder to stick to the beans. Enjoy them when beans are at room temp. When hot they tend to be bit soft.
Note: You can even make them using chickpeas only! Heard from SPICEOFLIFE her mom makes this during holi.
You can store them in a airtight container when they are at room temperature. Enjoy Hurigalu!

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Wheat Flour Dosa and beans Sambar/Saaru My dinner

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Stirfried Alternanthera sessilis/ Honagone Soppu - Palya

After a long time I happened to find this green leafy veggie at Mustafa. It has a distinct aromatic flavor when cooked and is a veggie with bunch of medicinal properties. For all those bloggers who come from different parts of India & world here are the names in their local languages:
Kannada:Hongagone Soppu, Konkani: Koypa, Tamil: Ponnangani Kerai, Telugu: Ponnangantikura, Malayalam: Ponnankannikkira, Hindi:Garundi, rest of the world is commonly known as sessile joyweed or dwarf copperleaf.

Few of the medicinal properties of Honagone Soppu are :
1. Stems and leaves are used for eye ailments 2. Shoots with other ingrediants used to restore virility 3. Decoction is taken with little salt to check vomiting in blood 4. Stirfried with a little pepper and salt and eaten helps to reduce weight
It is under investigation from Taiwan scientists for its hepatoprotective (Liver Protection) properties. It is also a easy to grow plant. I just planted a few stems with roots and my pot is now full of this green leafy veggie!

Homegrown Honagone Soppu

Honagone Soppu stirfried with herbs and spices is a joy to eat with hot rice or chapathi or any indian bread. The aroma of these leaves blended with spices is very inviting. It is a very 'simple to do' recipe and takes about 8-10 mins of cooking time provided you have the leaves separated out of the stem. Separate the leaves at your leisure time (while watching TV etc) and store in a plastic bag.

Ingrediants :

Leaves of Hongone Soppu : 3 big cups (Wash and Cut)

Cooked Lentils : 2 tbsp (optional, tastes good if u add)

Green Chillies : 4 (slit vertically)

Onion: 1 medium size (diced to cubes of 1/2")

Garlic: 1 pod (minced)

pepper: 1/2 tsp

Sambhar Powder/Srilankan curry powder : 1tbsp

turmeric: a pinch

Oil: 1tbsp

Tadka/Tampering Ingrediants:

Mustard & urad dhal

Heat oil in a wide pan, add mustard. When mustard stops crackling, add urad dhal fry till it turns brown followed by garlic, fry till garlic turns brown and then add green chillies; Onion follows, and then is the turn of pepper& turmeric to go in. When onions turn transcluscent add finely chopped greens, mix and cover cook for 3-4 mins till the leaves get cooked. Once the leaves are cooked add sambhar powder and mix, add cooked lentils. Simmer on low heat for about a min or two and remove the pan from stove and let it cool. Keep the pan covered with a lid. Serve after 3 mins. This will allow the flavors to mix well with soppu/leaves. Serve hot with rice or chapathi.

This is my entry for Earth food event conducted by Meeta of What's for Lunch Honey

Now answering Meeta's question 'what action are you taking that helps the earth' I would like to say I have planted atleast 4 plants where ever we have lived. Both hubby and me are plant lovers and we have a beautiful balcony garden in Singapore. We are proud owners of Hibiscus, Jasmine, Tumbe, Tulsi, Shanku hoovu(pardon me dont know their english names), etc.,

Recipes that I tried from other blogs........

All recipes that I have been trying from fellow bloggers turned out to be a hit at home. I love you all for sharing those lovely recipes. Though I dont have pics to display them here I loved all the recipes I tried.

1. Mushroom and Capsicum on Toast by RAAGA
2. Tzadziki from BurekaBoy
3. Peas and Cauliflower Palya from Sia
4. Pineapples infused in Orange n Lemon Juice an inspiration from Sig of Live to Eat
5. Temple Style Tamarind Rice by Usha of Samayal Ulagam
6. Rava-Coconut Burfi from Vee of Past Present and Me
7. Home made Soy Milk from Indira of Mahanandi

I have another set of recipes on my list which I am planning to try and this time I will surely take photos to upload them. The first on list is Bhakarwadis from Ashaji's blog.

Yellow Watermelon and AFAM

Watermelon and the rhyme

One rhyme on watermelon which my son sings when he relishes this juicy fruit is
Watermelon, watermelon,
Tastes so yummy, tastes so yummy,
Green on the outside,
Red on the inside,
With black seeds, with black seeds.

Akash refused to accept yellow melon simply because watermelon was not red inside! How will he when he sings the above song(?) where it says watermelon is red inside! Probably I have to change the rhyme to make him accept yellowmelon. hahhaaaa... the rhyme for seedless yellow melon may go something like this............

Watermelon, watermelon,
Tastes so yummy, tastes so yummy,
Green on the outside,
Yellow on the inside,
No seeds, No seeds easy to eat!

Yellowwatermelon Juice with spice

Ingrediants :

Yellow Watermelon (seedless) - 2 big cups of sliced fruit
Honey - 1tbsp
Peppercorns - 2 (crushed)
Lime/Lemon - juice from half lemon
Salt - 1/4 tsp
Ice Cubes - as required
Mint Leaves for garnishing


Remove rind and cube watermelon into large pieces. Puree watermelon and strain it into large pitcher. Add honey, crushed peppercorns, lemon juice and salt, mix thoroughly. Check the taste and adjust the spiciness or sweetness according to your taste and add ice cubes. Garnish with Mint leaves and serve chilled.

Yellow Watermelon Punch


Yellow Watermelon - 2 big cups
Lime Juice - Juice from half lime
Sugar as per taste
Ice cubes and water


Remove the rind and slice watermelon into big cubes. Puree watermelon and strain it into large pitcher. To the strained juice add the juice from 1/2 lime and sugar. Add water to make up required quantity. Check the sweetness before it is served chill with ice cubes.

This is my entry for AFAM hosted by lovely Bee of Jugalbandi .