Molake Hurali Saaru - Sprouted Horse Gram Curry

hurali saaru, ulava chaaru, horsegram curry, kollu kozhambu, kulith, muthira, kulitan saaru,
Molake Hurali Saaru is a sprouted horsegram curry. People usually comment saying 'consuming horsegram is like gaining horse power'. This is so true because of the amount of protein content in the horse gram. The Hurali Saaru is made with  the sprouted horse gram seeds, which are soaked in water overnight and then sprouted wrapped in a muslin cloth. Though both the seeds and the sprouted beans require prolonged cooking, a soak solution has been shown to reduce cooking time and improve protein quality. 

The recipe is shared by my friend's mom, Usha aunty. She is so humble and so dedicated that these traits are showed in her cooking as well. She is from Mysore, a place in Karnataka, India. The culinary skills she possess is immense. When I met her I first asked her about 'Mysore pak' (a sweet, the main ingredient being gram flour), which is so famous as she is from Mysore. Then after having a hearty laugh she said she is so bored about this sweet as its so common and then she told about some different sweet, which is similar to Mysore Pak. I shall bog this sweet very soon. You can have a look at it and try this sweet. Sorry I just forgot about the Hurali Saaru. Yes this Hurali Saaru is also a Karnataka authentic dish, and the curry is best relished  with 'Ragi Mudde'.

Ragi Mudde, a store house of multi nutrients, has only two ingredients, the Ragi (finger millet) flour and water. A tablespoon of Ragi flour is first mixed with water to make a very thin paste and later added to a thick bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel, ragi flour is added, which forms a mound on top of boiling water. The flour is allowed to cook in this fashion on medium high flame. Later with the help of a wooden stick (mudde kolu), the flour is beaten to a smooth dough like consistency with no lumps. This hot dough is then rested on low heat before rounding them on a wooden board into tennis sized balls with wet hands. Ragi mudde is abundant in nutrients.


1. Horse gram/hurali/ullavalu/Kulath - 1 cup

2. Potato - 1 no.
3. Brinjal - 2 no. (best if 
4. Garlic - 1 no.
5. Ginger - a small piece
6. Onion - one and half
7. Green Chilly - 4 no.
8. Cloves - 3 no.
9. Cinnamon - 1 small piece
10. Coconut - 1/2 cup (fresh/desiccated/frozen)
11. Roasted bengal gram - 2 tbsp.
12. Poppy seeds - 2 tsp.
13. Turmeric - a pinch
14. Corainder powder - 2 tsp.
15. Chilly powder - 1 tsp.
16. Coriander leaves - handful
17. Salt to taste 
18. Oil - 2 tsp.
Horse Gram

Cooking Method:

1. First of all, soak the horse gram in water overnight. Then drain all the water and then wrap this in a muslin cloth or place it in a hot case for sprouting. Its even easy to sprout in the sprout maker. 

2. Two spice paste are required to make the curry. Before that, chop onions, ginger, and skin out the garlic. Cut the potatoes into cubes.

2. One spice paste requires garlic, ginger, onion, chillies and coriander. All these should be blended finely, keeping them aside.

3. Heat up oil in a cooking pot/pressure cooker and add this first ground spice paste and let it cook stirring continuously, then add sprouted horse gram, salt and after giving a thorough mix, add 3 cups of water and close the lid/pressure cooker lid. 

4. Meanwhile get ready with another spice paste, in which the ingredients being coconut, tomatoes, cloves, cinnamon, roasted bengal gram and poppy seeds. Blend this too into fine paste.

5. Once the sprouted horse gram gets cooked, open the lid (after steam is out in case of pressure cooker), add the coconut spice paste to it and give it a mix.  Add turmeric, chilly powder, coriander powder too along with the paste and allow the spices to cook well. 

6. Now add the chopped potatoes to it. Let the potatoes get cooked in this gravy. But before the gravy is done, check for the tenderness if the potatoes are cooked.

7. Just before everything gets done, cut the brinjal into larger chunks and add these in the curry and let the curry remain on low flame for around 5 to 10 minutes. Now here you will get to know the real sense of flavour when all these ingredients are combined rightly and its just cooking in your kitchen. 

8. Switch off the flame and garnish the curry with coriander leaves and serve warm with chapatis, pooris, steamed rice and raagi mudde. 


1. Make sure the potatoes and brinjal are not overcooked otherwise the texture and taste will differ. Since the brinjals gets cooked soon add them in the last. It almost get cooked in the heat of the curry itself.

hurali saaru, ulava chaaru, horsegram curry, kollu kozhambu, kulith, muthira, kulitan saaru,
Ragi Mudde with Molake Hurali Saaru

You might also like:

Green Gram Peanut Salad

Thotakura Pappu - Amaranth Leaves and Lentils

Vegetable Pulao