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    Home » Recipes » Main Course » Huruli Bassaru Palya | Stewed HorseGram Curry

    Huruli Bassaru Palya | Stewed HorseGram Curry

    Published : Nov 18,2013 | Last Updated On : Apr 25, 2021 by Muktha Gopinath

    Huruli Bas Saaru and Hurali Bas Palya is most popular dish around Bangalore - Mysore regions of Karnataka. This is one of the authentic recipe and very common in most of the villages . Bas or Basidu in kannada means strain the stew ,as we prepare a curry ( Saaru) out of the stew it has got the  name Bas Saaru. Generally it is served along with RagiBalls( Raggi Mudde) and Rice.

    Huruli Bassaaru

    Researchers have even found that regular intake of horsegram aids in weight loss.  Horsegram curry can be done either using sprouted horse gram or regular one. You can cook horse gram  by soaking overnight or can even be cooked directly  but it takes more time. This curry is my home's  all time favorite. Especially the sauteed Horse Gram with greens, tastes delicious.  Curry enhances in taste when you reheat and eat on following day.

    Other similar Curries/ Saaru from Karnataka Cuisine are : Molake Huruali Kaalu Saaru , Masida Soppu Saaru , Obbattu/ Holige Saaru and Drumstick Sambar 

    RECIPE CARD FOR HURULI BASSAARU AND PALYA

    Ingredients:
    Category:Vegetarian|Prep Time:15 Minutes
    Cooking Time:30 Minutes|Serves: 4-5

    Sprouted Horsegram: 11/2 Cup
    Amaranth Leaves: 1 Large Bunch
    Tamarind Extract :2 Tbsp

    Grinding for Curry:
    Onion Raw :1 Medium
    Garlic Raw:4-5 Cloves
    Burnt Onion:1 Small/Medium
    Burnt Garlic:4 Cloves
    Tomatoes:1-2
    Jeera/Cumin Seeds:½ Tbsp
    Black pepper Corns: ½ Tbsp
    Fresh Grated Coconut:2 Tbsp
    Red Chilly powder:1 Tsp
    Coriander Powder: 1Tsp
    Sambar/Curry Powder: 3 Tbsp
    Turmeric:¼ Tsp

    Tempering for Curry:
    Onion: ½
    Garlic:4 Cloves
    Curry Leaves: 2 Strings
    Redchilly: 2 Broken
    Black Mustard Seeds: ½ Tsp
    Oil: 2 Tbsp

    For Palya:
    Onions:3 Medium
    Green Chillies: 4-6
    Mustard Seeds: ½ Tsp
    Fresh Coconut grated: 2 Tbsp
    Fresh Coriander leaves chopped: 2 Tbsp
    Lemon Juice:½ Tsp
    Oil: 1 Tbsp
    Salt

    Step by Step Directions :

    Clean & wash sprouted horsegram ( you can even add without Sprouts) ,add  3 cups of water,1 teaspoon salt put it in a pressure cooker and cook for 1 whistle( if not sprouted it takes 3-4 whistles).

    Once pressure is released add Amaranth leaves (you can use Drumstick leaves also,it tastes awesome) and cook for another 5 minutes and turn off the gas.

    Once its cooled strain the stew using colander and separate stew  which is used for preparing curry and horsegram for palya/Stir fry, keep it aside.

    Put onion and garlic into a skewer and burn it on direct flame,till outer layer of onion looks dark.Once done grind it into a smooth paste along with the above mentioned ingredients  for grinding.

    Take a pressure pan add oil, mustard seeds,curry leaves,crush onion and garlic fry and add the grounded paste fry well till oil leaves and nice aroma comes for this add stew and water and leave it to boil,adjust salt.

    You can cook for one whistle also. Bas Saaru/Stewed horse gram Curry is ready to serve with ragi balls and rice.

    Palya / Stir fried Horse Gram
    Above cooked horse gram and amaranth leaves is used for preparing Palya/Stir fry.

    Take a wok ,add oil,mustard seeds once crackles ,add onions and green chillies fry till onion looks translucent and cooked horse gram and amaranth leaves saute it adjust salt.

    Garnish with coconut,coriander leaves and lime juice.

    Tasty and delicious sauteed horsegram/urali bas palya is ready to serve.

    This will become a side dish for the above curry 🙂

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    Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking...! Read More about me →

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