Horse gram saar/ Kudu saar is a very tasty, healthy and beneficial bean stalk and goes very well with hot steamed rice.It has numerous health benefits. This type of horsegram saar is very popular across Karavali (Udupi-Mangaluru) region of Karnataka.These beans are rich in nutrients. They contain plenty of calcium, phosphorous, iron and protein.It relieves congestion and makes breathing easy. It supplies required nutrients to boost body immunity in fever and common cold. Research shows that the nutritional contents of these beans, like very little carbohydrate, more protein and fiber, contribute to weight loss. Regular consumption of these beans helps to reduce blood glucose level also. The iron content of this bean helps to boost haemoglobin. Regular consumption of cooked horse gram helps to expel small kidney stones also.
Previously Cattles were used to plough the fields for growing rice in Mangalore region, and to strengthen them for day long's plowing, they were fed horse gram. So horsegram was cooked in large quantities to feed the cattle. The stock obtained after cooking huge amounts of horsegram was retained and never discarded. Due to continuous boiling ... the stock obtained was thick and concentrated. This was then used to prepare the tasty Kudu saar. Not many own farms these days, so the number of people who prepare and distribute this horse gram stew has reduced. So, now if we have to taste Kudu saar we have to make this saaru from scratch by cooking horsegram at home.
Ingredients :
1 cup Horse gram / Kulith / Kudu soaked overnight
1/2 cup fresh grated coconut
1 lime size tamarind (extract)
5-6 red bedagi chillies
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
2 tblsp jaggery
salt to taste
For tempering :
2 tblsp ghee/ oil
4-5 flakes garlic crushed
2 sprigs of curry leaves
2 broken red chillies
Method :
1. Wash and soak the horsegram in water overnight.
2. Pressure cook the kudu with 4 cups of water for 8-10 whistles as they take longer time than any other pulse.
3. Strain the stock and collect it in the cooking vessel. Now again pressure cook the kudu with more 2 cups of water for more 4-5 whistles. Now strain the second stock too into the same vessel.
4. In a blender grind 2-3 tblsp of the cooked horsegram along with the grated coconut ... this will give you a relatively thick saar. Add bedagi chillies... coriander, cumin, mustard seeds and grind to a smooth paste.
5. Add this to the saar along with tamarind extract, jaggery and salt. Once it comes to boil, simmer for more 4-5 minutes.. so that the saar thickens a little more. Later switch off the heat.
6. Heat ghee/ oil in a tempering pan, add the smashed garlic cloves, then add the broken red chillies, curry leaves and saute for a few seconds. Immediately pour the tempering over the saar, mix and cover with lid.
7. Serve the hot Kudu saar with steaming hot rice and enjoy!!
Previously Cattles were used to plough the fields for growing rice in Mangalore region, and to strengthen them for day long's plowing, they were fed horse gram. So horsegram was cooked in large quantities to feed the cattle. The stock obtained after cooking huge amounts of horsegram was retained and never discarded. Due to continuous boiling ... the stock obtained was thick and concentrated. This was then used to prepare the tasty Kudu saar. Not many own farms these days, so the number of people who prepare and distribute this horse gram stew has reduced. So, now if we have to taste Kudu saar we have to make this saaru from scratch by cooking horsegram at home.
Ingredients :
1 cup Horse gram / Kulith / Kudu soaked overnight
1/2 cup fresh grated coconut
1 lime size tamarind (extract)
5-6 red bedagi chillies
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
2 tblsp jaggery
salt to taste
For tempering :
2 tblsp ghee/ oil
4-5 flakes garlic crushed
2 sprigs of curry leaves
2 broken red chillies
Method :
1. Wash and soak the horsegram in water overnight.
2. Pressure cook the kudu with 4 cups of water for 8-10 whistles as they take longer time than any other pulse.
3. Strain the stock and collect it in the cooking vessel. Now again pressure cook the kudu with more 2 cups of water for more 4-5 whistles. Now strain the second stock too into the same vessel.
4. In a blender grind 2-3 tblsp of the cooked horsegram along with the grated coconut ... this will give you a relatively thick saar. Add bedagi chillies... coriander, cumin, mustard seeds and grind to a smooth paste.
5. Add this to the saar along with tamarind extract, jaggery and salt. Once it comes to boil, simmer for more 4-5 minutes.. so that the saar thickens a little more. Later switch off the heat.
6. Heat ghee/ oil in a tempering pan, add the smashed garlic cloves, then add the broken red chillies, curry leaves and saute for a few seconds. Immediately pour the tempering over the saar, mix and cover with lid.
7. Serve the hot Kudu saar with steaming hot rice and enjoy!!
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