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
Cloves-2
Onion - 1/2 diced

Masala Paste -2
Wet Coconut - 3tbsp
Poppy Seeds - 2 tsp or alternatively you can soak 4-5 cashews
Salt
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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23 comments:

Suganya said...

Why do you add soda bicarb for sprouting?

Roopa said...

hurulli saru thumabane ista, i will try your method next time

Taste of Mysore said...

@ Suganya,
Soda bi carb is only for soaking not for sprouting. Horsegram takes usual than longer time to get cooked so soaking it with soda bicarb hastens or reduces cooking time.

Taste of Mysore said...

@ Roopa,
try madi. Btw forgot to tell u almond katli came out fantastic on weekend. No pics as Akash n his daddy did not let me take pics. they were patrolling while I was busy stirring it on the stove. hhahahahaa they love almond and cashew katli so much.

Jyothsna said...

Nice of you to bring less popular lentils to the fore. :)

Vcuisine said...

Nice idea with the Kollu such a nutritious seed. Viji

Asha said...

Lakshmi,I want this dish next month for RCI K'taka!! I love it.
Nanage hasi Huralikalu sigalla illi,bari brown color dry beans sigutte.
Great recipe,so authentic ,thank you:))

Sharmi said...

I have heard of kollu rasam. they say it is very healthy. you curry looks so nice. I dont know if we can find them in Indian markets.

Mamatha said...

Lakshmi,
Molake hurali saaru namma manyalli favourite,
I will try your version

Taste of Mysore said...

@ Jyotsna,

Thanks dear. Try this it tastes good.

Taste of Mysore said...

@Asha,
OK Ashaji.A job made easy for me. Will send this to RCI K'taka. I use dry brown beans available in the stores. I soak it for a day and sprouting takes another day. Horsegram has thick skin and it takes time for all these. But the end product is so tasty all the hard work can be forgotten.

Taste of Mysore said...

@ Viji of Vcuisine
Thanks Viji.

Taste of Mysore said...

@ Sharmi,
I am yet to try Kollu rasam. What we get in Indian stores is dry beans. You must soak it and let it sprout before you can make this curry. Back in Mysore we get ready sprouted beans in vegetable shops.

AV said...

Lovely ! My mouth is watering...I love hurli !!! Though never tried this version. Thanks for sharing.

From the pic, looks like its hurli curry with akki rotti...delicious !

BTW...where did you get poppy seeds/gassgasse in Singapore?

SPICE OF LIFE said...

the curry looks good ...am still looking foe horsegram ..once i get it I will definitely make it ....

Taste of Mysore said...

@ AV
Thanks for dropping by. No poppy seeds in Singapore. I have replaced them with cashews. Yup it is akki rotti, and i love to eat huruli saaru with akki rotti.

Taste of Mysore said...

@ Spice of Life
Yup, do give a try it tastes good.

Dhana said...

This sounds so healthy! I had no idea horsegram was Kulath.

Taste of Mysore said...

@ Dhana,

Thanks Dhana for dropping by. Agree with you, sprouted Horsegram is healthy.

Roopa said...

glad you tried the katli, poppy seeds i get it from malaysia shh;

Taste of Mysore said...

@ Roopa,
Hahahaaaa recently I heard that from a fren of mine brings poppy seeds from JB. A strict 'NO NO' from my hubby.

SeeC said...

Thanks for visiting my blog.

I have given a link to your blog from mine. Hope thats fine with you .

Horsegram is very nutritious. I love having it from mixtures. This is new to me.
Thanks for the lovely post

Taste of Mysore said...

@ SeeC
Thanks SeeC for linking me in your blog. Keep Visiting.