HORSE GRAM RASAM OR SAMBAR (SPROUTED )
Hello friends,
HORSE GRAM RASAM from Sprouted horse gram Rasam (molake huralikalu Saru- in Kannada )
This is a famous recipe from Karnataka, which is made with a combination of USALI or PALYA.
This is made, using the sprouted Horse gram, (it is horse feed too) and is supposed to give very good energy, and is a very rich source of protein
You will be surprised to know its health benefits.
- It is one of the superfoods which helps in weight loss.
- It is used as traditional medicine for various health problems, like Asthma, Bronchitis, Urinary problems, Jaundice, peptic ulcers, and Menstrual problems.
- It controls fever.
- It helps in treating skin diseases such as Leucoderma.
- It can be used as a face pack for glowing skin.
- It helps in controlling Diabetes.
- It improves sperm count.
- It helps the liver and gall bladder to function properly.
- Note:- It is not advisable during pregnancy as it increases body heat.
- Also, patients who have a higher level of Uric acid, or Gout patients, should avoid its intake.
HORSE GRAM RASAM:-
So friends. let us now make a very healthy and tasty recipe HORSE GRAM RASAM.
Horse gram is a small brown-colored gram, which is readily available in the market.
you do not need any lentils or dal other than horse gram for this recipe.
Horse gram can be cooked in both ways.
By Sprouting and without sprouting.
I prefer to use the horse gram in sprouted form.
So let us first learn to sprout the horse gram.
METHOD TO SPROUT THE HORSE GRAM
- Take about 200 grams or 1 big bowl of horse gram.
- First, take the horse gram, and sieve to remove mud particles if any.
- Now wash it 2-3 times, and soak it for 6-8 hours or overnight.
- The next day, remove the horse gram from the water in a strainer and keep it covered in a warm place. (NO NEED TO KEEP IT IN WATER TO SPROUT)
- You can tie it in a muslin cloth and keep it covered in a vessel for 6-8 hours or overnight.
- Add a glass of water before pressure cooking.
THE BEST WAY IS TO SOAK THE GRAM IN THE AFTERNOON AND TIE IT AT NIGHT FOR SPROUTING FOR THE NEXT DAY.
- After sprouting, the horse gram, put that in a container of a pressure cooker adding about 1 glass of water.
- Pressure cook the sprouted grams in the cooker giving 5-6 whistles on low heat.
- When you open it, you will find that the grams have become soft when pressed in between fingers.
- Now strain the cooked sprouted grams and that water we will be using for Rasam or Saru or Sambar.
- The cooked sprouted grams will be used for making usali or palya.
Let us see what else we need to make the very tasty and healthy sprouted HORSE GRAM RASAM OR HURALI KALU SARU (in Kannada).
INGREDIENTS FOR HORSE GRAM RASAM
(Take the strained water of the cooked sprouted grams in a pan)
- Cooked sprouted grams-1/4 cup
- Onion-1 roughly chopped
- Fresh coconut grated-1/2 cup
- Cumin seeds-1 teaspoon
- Fresh coriander leaves-a handful
- Curry leaves-few
- Garlic cloves-3-4 cloves
- Ginger-1 inch piece
- Tamarind-1 small lime size (soaked in water)
- Rasam powder-(any brand or homemade )- 1 tablespoon
- Jaggery- 1 tablespoon
- Ghee-for garnishing-2 teaspoons
- Mustard seeds-1 teaspoon
- Turmeric-1/2 teaspoon
- Asafoetida-(thing)-1 small peanut size.
- Salt-1 teaspoon or to taste
- Water-as needed 2-3 glasses
METHOD OF COOKING HORSE GRAM RASAM
- Take a pan to cook rasam.
- Add the water of the sprouted gram (cooked).
- Keep on a low flame to boil.
- Add salt, tamarind extract, Jaggery, and Rasam powder to the pan.
- Let all of them boil together.
- Meanwhile, grind together coconut, onion, garlic cloves, ginger pieces, cumin seeds, curry leaves, coriander leaves, and boiled (sprouted) grams to a fine paste.
- Keep a few curry leaves and fresh coriander leaves to put at the last stage.
- Add water to grind if needed.
- Now put the ground paste into the boiling RASAM.
- Let it boil till almost all the froth disappears.
- Add about 1-2 glasses of plain water and let the boiling continue
- Now put off the flame and add the coriander leaves and curry leaves, breaking with hands.
KEEP COVERED TO RETAIN THE AROMA
TASTE AND ADJUST THE SALT ACCORDINGLY, IF HOT, ADD LITTLE JAGGERY AND TAM EXTRACT ALSO.
- Put the garnish.
- Take a small fry pan, heat, and add the Ghee (1 tablespoon)
- When ghee is hot add, mustard seeds, hing, and turmeric powder, and put off the flame.
- Put this garnishing to the Rasam and cover again.
A VERY TASTY, HOT, HEALTHY, DELICIOUS SPROUTED GRAM RASAM OR SARU OR SAMBHAR IS READY TO RELISH.
EAT WITH A DASH OF GHEE WHEN STILL HOT, WITH HOT RICE AND PALYA.
(Usali or palya of sprouted horse gram is my next recipe)
to be continued- link is given below.
