1 1/2 cup hurali/horse gram
1 cup grated coconut
1 Tbsp rasam powder
1/2 tsp turmeric powder
1 Tbsp coriander seeds
1 tsp sugar
Salt
1 tsp tamarind concentrate
Oil
1 Tbsp ghee
3 garlic pods - chopped
Mustard seeds
Cumin seeds
Curry leaves - 2 sprigs
Asafoetida
1 green chilli
Method:
1) Soak horsegram overnight. Pressure cook to soften - 6 whistles.
2) Drain the water into a different vessel.
For saaru:
1) Take about 1/2 cup boiled horse gram with 1/2 cup grated coconut, rasam powder, 1/4 tsp turmeric powder, coriander seeds, sugar. Grind it into smooth paste with water.
2) Add this to the boiled horsegram liquid. Add tamarind concentrate and bring it to boil. Check for salt
3) Heat 1 Tbsp oil in a skillet. Add 2 tsp mustard seeds - wait for it to splutter. Add cumin seeds, 1/2 tsp asafoetida, 1 sprig curry leaves. Mix it with saaru.
4) Heat ghee in a skillet. Fry thinly sliced garlic until golden brown. Mix it with saaru
DONE!!
For palya:
1) Heat 1 Tbsp oil in pan. Add 1 tsp mustard seeds and wait for it to splutter. Add 1 tsp cumin seeds, 1 green chilli, 1/4 tsp asafoetida, 1 sprig curry leaves and 1/2 cup grated coconut, 1/4 tsp turmeric powder. Fry for a minute.
2) Add boiled horse gram. Cover and cook for 5 mins. Check for salt. Cover and cook for 5 minutes.
DONE!!!
