Wednesday, May 19, 2010

Hurulikalu Bassaru / horsegram sambhar

This is my hubby's all time favorite dish which he ask me to prepare atleast once in a week.My mother in law prepares this dish so good and i have learnt from her.This is also called katt saru.In this we cook Huruli ie horsegram in lots of water and drain to keep the Kalu and it's water separate.That Thili saaru then becomes Bassaru with added spices and huruli gets seasoned to eat on the side and that is called as is the recipe,


For bassaru:

Horse Gram - 2 Cups (Wash and Soak for 4-6 hours)

Jeera - 2 tsp

Onion - 1 Medium size

tomato - 1

Garlic- 10 Small pods

chilli powder- 1tsp

Coriander powder - 1 1/2 tsp

Tamarind - Small lemon size

Coriander leaves - few springs

Curry leaves -few

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Salt as required

For Palya:

Onion - 1 Medium size

Red Chili - 2- 3

Curry leaves - few

Coriander leaves - few springs

Coconut(grated) - 1/4 Cup (Optional)

Oil - 1 tbl tsp

Mustard seeds - 1/2 tsp



1. Pressure cook Horse gram with 6 cups of water and Salt until it is done, then drain the horse gram, keep the water( we call this as "kattu") and boiled grams separately

2. Soak tamarind in Luke warm water and after few minutes squeeze the juice, keep aside and discard the husk.

3. Cut one onion finely and fry with 2 drops of oil.

5. Take 1/2 cup of cooked Horse gram and grind with chilli powdre,coriander powder.jeera,fried onions,curry leaves, 5 garlic pods and coriander leaves.

6. Take pan heat 2 spoon oil, add mustard seeds, when it splutters add remaining 5 garlic pods and curry leaves

7. Now add grounded paste, tamarind juice and salt. Boil for 15- 20 minutes if it is getting thick

add little water. Now add "kattu" , adjust salt and boil for 10 more minutes.

Now bassaru is ready.


1. Cut the onion finely.

2. Heat 1 table spoon of oil, add mustard seeds, when it splutters add 2-3 broken red chili,onions and few curry leaves.

3. when onion turns translucent add cooked horse gram and adjust salt and mix well and continue to cook for 3-4 minutes and turn off the stove.

4. Add coconut and chopped coriander leaves. Palya is ready


  1. Hi Kavya, my Mil also makes the Huruli saaru, sadly unlike ur husband my DH is allergic to Huruli, so I avoid making it. The saaru looks good.
    Do drop by and check out my space whenever time permits.
    Take Care.

  2. yeah sure pari....i visit ur blog most of the time...its too good..:)BTW thanks....

  3. This comment has been removed by the author.

    1. Hi Kavya, I tried your mil's recipe, it's really good, thanks a lot for sharing it. My mom also makes it very well.