Servings - 5 to 6

Ingredients:  

For the masala paste:  

• ¼ cup horse gram (hurali) 

• 1 teaspoon black pepper 

• 1 tablespoon coriander seeds 

• 1 teaspoon cumin seeds 

• 2 Guntur dried red chillies 

• 2 tablespoons dry coconut (desiccated coconut) 

• Water, as needed for grinding  

For the saaru:  

• 1 tablespoon oil 

• ½ teaspoon mustard seeds 

• ½ teaspoon cumin seeds 

• 2 Kashmiri dried red chillies 

• 2-3 cloves garlic, finely chopped 

• A few curry leaves 

• 1 onion, finely chopped 

• 1 tomato, finely chopped 

• ¼ teaspoon turmeric powder 

• Salt, to taste 

• Tamarind juice from a gooseberry-sized piece of tamarind 

• Water, as needed 

• Fresh coriander leaves, chopped, for garnish  

Method: 

1. Dry roast the horse gram over medium heat until it turns aromatic and lightly browned. 

2. Add the black pepper, coriander seeds, cumin seeds, and Guntur dried red chillies.  

3. Roast everything together for another 1-2 minutes. 

4. Transfer the roasted ingredients to a mixer jar.  

5. Add the dry coconut and enough water to grind into a smooth paste. 

6. Heat the oil in a pot. Add the mustard seeds and cumin seeds. 

7. Once they begin to splutter, add the Kashmiri dried red chillies, chopped garlic, and curry leaves.  

8. Sauté for a few seconds until fragrant. 

9. Add the chopped onion and cook until soft and translucent.  

10. Stir in the chopped tomato, turmeric powder, and salt.  

11. Cook until the tomatoes become soft and mushy. 

12. Add the prepared horse gram masala paste and mix well.  

13. Pour in enough water to reach your desired consistency. 

14. Add the tamarind juice and bring the saaru to a gentle boil.  

15. Simmer for 8-10 minutes so the flavors blend together. 

16. Finish by garnishing with freshly chopped coriander leaves.  

17. Serve hot with steamed rice or ragi mudde.