This is a traditional Mangalorean Style Horsegram Rasam (Kudutha Saaru), known for its nutritional benefits and earthy flavor.
Ingredients
For Pressure Cooking:
Horsegram (Kudu): 1 cup (soaked for 4-5 hours or overnight)
Water: 3-4 cups
Salt: To taste
Turmeric Powder: 1/4 tsp
For the Masala Paste:
Coriander Seeds: 2 tbsp
Cumin Seeds (Jeera): 1 tsp
Black Peppercorns: 1/2 tsp
Dry Red Chillies: 4-5 (adjust to spice preference)
Garlic: 4-5 cloves
Coconut (Grated): 1/4 cup
Tamarind: Small marble-sized ball
For Tempering (Tadka):
Oil/Ghee: 1 tbsp
Mustard Seeds: 1 tsp
Garlic: 2-3 cloves (crushed)
Curry Leaves: 1 sprig
Dry Red Chilli: 1 (broken)
Instructions
1. Cook the Horsegram
Wash the soaked horsegram thoroughly.
Add it to a pressure cooker with water, salt, and turmeric.
Cook for 5-6 whistles until the grains are soft.
Important: Once cooked, strain the water (the ‘extract’) into a bowl. Keep a small handful of the cooked grains to grind with the masala; the rest can be used for a stir-fry (Upkari).
2. Prepare the Masala
In a small pan, lightly roast coriander seeds, cumin, peppercorns, and red chillies until fragrant.
In a blender, combine the roasted spices, grated coconut, garlic, tamarind, and the small handful of cooked horsegram you set aside.
Grind into a very smooth paste using a little of the horsegram extract water.
3. Boil the Rasam
Pour the horsegram extract water into a pot.
Add the ground masala paste to the water.
Add more salt if needed and a small piece of jaggery (optional, for balance).
Bring the mixture to a rolling boil. If it’s too thick, add a little more water to reach rasam consistency.
4. Tempering
In a small tadka pan, heat oil or ghee.
Add mustard seeds and let them splutter.
Add crushed garlic and fry until golden brown.
Add curry leaves and a dry red chilli.
Pour the tempering immediately over the boiling rasam and cover with a lid to trap the aroma.
Serving Suggestion: Serve hot with steamed rice.
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