Mollake Uralikallu Saaru / Sprouted Kulath Curry /Sprouted Horsegram Curry

My Husband was insisting me to post this curry recipe as there is lot of demand in his office for this particular curry. As my grandparents lives in village nearby to Mysore, 
Horsegram is  abundantly grown there and my mom used to prepare so many delicious
dishes out of this horsegram.But we were never aware of its health benefits till few years back.Very recently, i was going through a magazine and i got to know about health,

nutritional benefits of Horsegram and i was so very thrilled. Horsegram is a reddish brown legume with  rich amounts of proteins,vitamins and iron. I also helps to shed some extra fats in the body helping to reduce weight.The high amount  of dietary fiber present in the horsegram balances sugar glucose levels and blood pressure.It also aids in purifying menstruation and prevents arthritis.So include in your diet and get its health benefits!


Category :Vegetarian|Cuisine:South India|Course:Main
Preptime:10 Minutes|Cooking Time:30 MInutes|Serves:5-6

Horsegram Sprouts:2 Cups
Methi Leaves:1/2 Cup (Optional)
Green Brinjal :2 (Optional)
Potatoes:1 Medium (Optional )
Oil:2 Tbsp
Salt To Taste

For Grinding:
Paste 1-Green Paste
Onion:2 Medium
Fresh Coriander Leaves:1/2 Cup
Ginger :1" inch
Garlic: 8-10 Cloves

Paste 2- Red Paste
Tomatoe:2 Medium
Red Chilly Powder:1 1/2 Tbsp
Coriander Powder:1 1/2 Tbsp

Paste 3 -White Paste
Coconut:1/2 Cup
Cinnamon:1 " inch stick
Poppy Seeds/Kuskus :1 Tsp

Grind all the ingredients under Grinding "Paste1 " "Paste2", "Paste3 " Separately  to a fine paste and keep it aside.

Take a Pressure cooker,heat oil,add Paste1- Green Paste and fry well,till you get nice aroma and oil leaves the corner, add sprouted Horsegram/Kulath ,fry for a minute.
Add methi/fenugreek leaves and fry all water content is completely absorbed.

For this Add Paste2-Red Paste and fry well for 5 minutes.Add 1/2 cup water and allow it to boil.

Once it start to boil,add Paste3-White paste ,mix well and add 4 cups of hot water. 

Add salt,once it starts to boil add lengthwise cut brinjals and potatoe wedges.
Close the pan,and pressure cook for 1 Whistle. Add little hot water if its too thick to adjust the consistency.

Serve hot with Raggi Mudde/Raggi Balls and white rice.

My Notes:

  • Adding methi/fenugreek leaves  is optional,but it gives you a very nice flavour. Brinjal and potato is left to your choice.
  • It prepares almost 1 ltr - 1.5 ltr of curry,i.e, you can add upto 1.3 ltrs of water not more than that.
  • Grind paste3 ,without adding water initially . Later add water and grind to a very smooth paste.
  • If you find the process of grinding thrice as more time consuming,you can grind everything  alltogther,but you'll not get it as delicious as grinding 3 paste separately.
  • You can follow the same procedure to do spicy curry with any legumes. 

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