The lesser-known horse gram has a distinct aroma and taste and is quite popular in rustic South Indian cooking. Known to give you energy in horsepowers, this bean did not honestly work with me in the forms that my mom introduced. This was reintroduced by my sis in law. Somehow I liked it a lot at her place. This recipe is a modified version of what she shared with me.
Horse gram in Indian cooking
If you are now stuck with the image of the galloping horse now, like me, then bear with me till your reach to the end.
Cultivated from the Neolithic ages, this bean was often fed to the cattle and kings horses for the protein content. Small amounts of this been made to the kitchen of the poor, where the stomachs had to be satisfied. But that did not limit the flavour profile created around this bean. This undervalued bean ranges from deep red to beige in colour.
The capability of growing in scanty irrigation makes this bean a much viable source of protein to feed the masses. This is indeed the very reason it was popular as cattle feed. Having grown in the wild the bean is a lot tougher than its equivalent counterparts and required long soaking and cooking time. Sprouted beans are more promising as well and they improve the digestibility of the bean.
The nutritional benefit of horse gram
Ideally, this bean should be placed under the super bean zone due to its nutritional content
- Widely regarded in ayurvedic medicine for the treatment of intestinal issues to low sperm counts, this bean is consumed often in the rural region as “Food is medicine”
- Called as Ulavu, Kollu, Muthira, Kulith or uzhuval, the Horse gram calculates a high 22percent of protein content.
- Used as a winter bean, this is a very low-fat option for weight watchers.
- recommended towards women with high menstrual bleeding and anaemia, the horse gram improves the iron content of the body.
- Gastric ulcer healing, reduction of flatulence, reduced constipation and general improvement in gut health has been noted upon regular use of this bean.
However, it is contraindicated in patients with gout and high uric acid predilection.
I can promise you that you will hardly find this as a popular Indian restaurant recipe. But once you have this you will absolutely love the flavour of this saaru recipe.
To serve this recipe, try cooked millets and roasted veggies as a combination.
Here are some protein-rich Indian curries for your trial
This recipe is added to The A-Z recipe challenge where the fellow bloggers have progressively made their way up to letter “H”. It is a collection up here so lookout for the new collection on Horsegram recipes as well.
The Recipe is also added to My legume love affair Series hosted by Kalyani
It was a pleasant experience to host this event earlier, here is the collection from that event.
Do check it out this collection.
Don’t forget to tag us when you make Kulith Saaru, here is the pin to save it for later
See you soon.
Horse gram curry
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 20 minutes |
| Servings | people |
Ingredients
To pressure cook
- 1/2 cup horse gram
- 2.5 cups drinking water
For the masala
- 1 tbsp coriander seeds
- 2-3 tbsp dessicated coconut
- 4-5 dry red chilli
- 10 curry leaves
- salt to taste
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 pinch Asafoetida
for tempering
- 1 tsp coconut oil ( any cooking oil is fine)
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 4-5 curryleaves
- 1 dry red chilli broken into bits
Ingredients To pressure cook
For the masala
for tempering
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Instructions
- Collect all the ingredients needed for the preperation
- Wash and drain the horse gram to remove any impurities.
- Add the 2,5 cups of water and pressure cook the horsegram for about 4-5 whistles
- Release pressure naturally (about 10-15 minutes)
- Gently mash the cooked horse gram and set aside
- Mean while, Dry roast the coconut, the curry leaves, the coriander seeds, chillies and cumin seeds till aromatic
- Make this mix into a smooth powder and add 1 ladle full of the horse gram plus the cooking liquid and grind further into a smooth paste
- Into a wok add the oil and ingredients for the tempering
- When the mustard seeds crackle, add the cooked mashed horse gram and the masala paste prepared.
- Add salt to taste and the tamarind pulp
- Simmer this for about 6-8 minutes
- the Saaru is now ready to serve
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I love horsegram rasam too, though we make it slightly differently from your version. This looks super flavourful and hearty. Will try out your method the next time around. 🙂
Horse gram rasam is a wonderful separate recipe. I kind of added the north Karnataka influence to it like my sis in law does.
I always love the flavour of horsegram. I make kollu rasam in a slightly different method. Will try yours too next time.
Ahh finally met a person who likes the flavour of horsegram… yes the rasam is a much thinner version than this curry
The saaru sounds very flavorful and super delicious… Uppa would make fun saying that this is what horses eat, but I always tell him why are we depriving ourselves of such a delicious lentil!
My dad used to say the same too as mum only made a chammandi with it and I used to use that excuse to say I don’t want to eat it. but yes, sure miss for all the health benefits if we don’t use it.
Horsegram curry sounds spicy tangy and super yummy. Adding horsegram made the curry healthy too. Loved it. Saving it to try sometime.
it is indeed a medium spicy recipe and a very healthy one.
Kulith is something I have learnt about recently. Yet to introduce it in my family’s diet. (The task is bound to be uphill) but will definitely try it. Love the pics bookmarking
I totally hear you when you say about the uphill task. Try in small amounts, a mix of dals initially so they feel comfortable.
I’m truly surprised why this power packed nutritious bean has not been brought to the limelight. I’ve not used horse gram and didn’t know about its value till I read your post. Definitely going to try and include it in my diet more often. Thanks for sharing the info and an easy dal recipe using horse gram.
This saaru looks absolutely delicious and flavourful with so many spices in it. I’m sure the spices mask the horsegram flavour so that my family members who doesn’t like horsegram may not know what is being used in the saaru. Bookmarking this recipe to try sometime.
Horse gram curry sounds interesting. The curry looks delicious. Bookmarking it for future use as my family loves spicy food (specially southindian food)
I love horsegram rasam. Your recipe is different from how we make it in Andhra and I plan to try your version soon.
I am happy that my family has readily accepted this super grain and I can’t wait to try your saru recipe. This horsegram saru sounds like a wholesome soup which is perfect for the weather here right now.
This horsegram curry looks absolutely delicious and flavourful with so many flavours and medium spices in it., which I loved it most. This looks super comfort and hearty soup. Will try out your method.
Thanks fr the link up, Seema ! this is my go-to rasam during winters and wet, rainy days like now… I particularly loved the consistency / texture of the rasam in ur first pic ! I think I make it exactly the same, except for coconut oil in tempering…
Horse gram curry looks so flavorful. Perfect with hot steaming rice and lunch is sorted.
Very nutritious and rich in flavours!! Never tried horsegram but after reading the health benefits it, will love to try this for sure
This sounds super delicious. Along with all the goodness of horse gram ,a lip smacking curry, what more anybody can want. Loved the recipe!!
Awesome !!! curry using horse gram sounds interesting it must taste great with some steamed rice ..
Kulith as I know this horsegram as is what I have tried once n never enjoyed. I believe there is a Zunka made too mu friends swear by but frankly the color puts me off. So I am glad I am not the only person turned off.
Since you say it tastes good I am going to try it out as the rasam. Fingers crossed n toes too.