Hurali Bassaru, palya

Hurali (horse gram, muthira, kollu, ulavalu, kulith) also called as a poor man's pulse is a nutritious legume, is an excellent source of iron and molybdenum helps in weight loss, thyroid etc. hurali bassaru is an traditional south Indian rasam usually taken with rice or ragi mudhe. Bassaru means straining of the cooked vegetable or legume and using the strained water for saaru or  soup. The horse gram is usually sprouted by soaking it overnight and straining the water and tying the soaked horse gram in the muslin cloth for 6 to 8 hours.....

Ingredients

1 big bowl cooked sprouted horse gram
1/2 onion + 1medium onion chopped
3/4 tsp. cumin
1tpsn coriander seeds
2 tbsp. grated coconut +2 tbsp. grated coconut
1 tsp. tamarind pulp
2 tsp. rasam powder ( menasina pudi)
4 strands curry leaf
2 chopped green chilli
1/4 cup chopped coriander
2tsp. + 2 tsp. oil
2 spoon mustard seeds
turmeric powder
a pinch hing
salt to taste
water

Method:

Grinding(Masala) :

• To a mixer jar add 1/2 onion, 2tbsp.coconut, cumin, coriander seeds, tamarind pulp,rasam powder, salt and grind to a fine paste.

Saaru:

• strain the cooked horse gram and separate the water and horse gram.

• add the ground masala to the strained water.

• boil the mixture by adjusting the consistency.
• add curry leaves and chopped coriander leaves and boil for 7 to 10 mins.

• heat oil in a small kadai, add hing, mustard seeds, cumin seeds, wait till the mustard seed splutter and add it to the saaru.

• switch off the flame and the bassaru is ready to be served.

Palya:

• Heat oil in a kadai or a pan add mustard seeds, urad dhal, hing, curry leaf, greenchilli, coriander, turmeric and fry well
• add chopped onion and fry till it is done

• add the cooked sprouted horse gram and salt, mix well
• garnish it with coconut and serve hot with the bassaru.