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molake hurulikaalu saaru
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5 from 1 vote

Molake Hurulikallu Saaru

A spicy curry made with sprouted Horse Gram ,a traditional Karnataka Style recipe 
Course Main Course
Cuisine Karnataka
Keyword Legumes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 204kcal
Author Muktha H S

Ingredients

  • 2 Cups Sprouted Horse Gram
  • ½ Cup Fresh Fenugreek Leaves / Methi Leaves
  • 2 Green Brinjal optional
  • 2 Potatoes Medium Size Optional
  • 2 tablespoon Cooking Oil
  • 1 ltr Water
  • 1 ½ -2 teaspoon Salt or as needed

For Blending Masala Paste

    For Green Masala Paste

    • 2 Onions Medium size
    • ½ cup Fresh Coriander leaves
    • 8-10 Garlic Cloves
    • 1 ½ inch Ginger
    • ¼ teaspoon Turmeric Powder

    For Red Masala Paste

    • 2 Tomatoes Big
    • 1 ½ tablespoon Red Chilli powder
    • 1 ½ tablespoon Coriander Powder

    For White Masala Paste

    • ½ cup Fresh Coconut Grated
    • 1 teaspoon Poppy Seeds
    • 4 Cloves
    • 1 ½ " inch Cinnamon Sticks

    Instructions

    • In a mixer ,blend onion ,ginger ,garlic ,coriander leaves to a fine paste, its a green masala paste ,set aside.
    • Now prepare a red masala ,by blending tomato ,red chilli powder and coriander powder ,set aside.
    • In a chutney jar ,add fresh grated coconut ,dalchini /cinnamon , cloves ,poppy seeds and grind to a very fine and smooth paste,by adding water. This is white masala paste. Rinse the jar and keep it aside.
    • Take a Pressure cooker,heat oil,add Paste 1- Green masala 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 Masala Paste and fry well for 5 minutes.Add ½ cup water and allow it to boil.
    • Once it start to boil,add Paste 3-White Masala paste ,mix well and add 4 cups of hot water.
    • Add salt, once it starts to boil add lengthwise cut green brinjals and potato wedges.
    • Close the pan,and pressure cook for 1 Whistle. Add little hot water if it’s too thick to adjust the consistency.
    • Serve hot with Raggi Mudde/Raggi Balls and White Rice.

    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 paste 3 ,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  all together,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. 

    Nutrition

    Calories: 204kcal