‘Molake Hurulikaalu Saaru’, Sprouted Horse Gram Curry



‘Molake Hurulikaalu Saaru’, Sprouted Hoarsegram Curry


Most of our favorite food happens to have it’s root in our childhood. It’s amazing how food can bring back such strong memories of how it smelt and felt decades ago. But there are also some things, which entered our life much later on, sometimes as late as just a few of years ago and suddenly occupy a special place in our heart.

The recipe I am sharing today is one of those. I first had this delicious saaru or curry 4 ½ years ago. I was a few months pregnant with my daughter. After the first coupe of months of nausea and aversion to all kinds of food, I had suddenly developed a strong linking for everything hot. Not just regular hot, but super spicy, ‘mouth on fire’ kind of hot. Strangely for somebody who loved cooking all her life I didn’t enjoy cooking too much when I was pregnant. Since I was happy to stay out of kitchen, a lot of friends and family invited me over for special spicy meals.


Hoarse gram or Hurulikaalu


One day my sister-in-law who is a great cook, invited us over for lunch. Being a true Bangalorean that she is, she cooks some wonderful food, which is very traditional and authentic. Unlike me, she is very particular about the way things are meant to be cooked. Her recipes are very always precise. That day she was making one of her favorite ‘saaru’ or curry she said. Since it’s really spicy she thought I would enjoy it.


Sprouted Hoarsegram


I still remember how it smelt when I walked into her house that afternoon. She was in the kitchen stirring a big pot full of this gorgeous red broth. Just by smelling and looking at it I knew I would love it. All I remember is eating a LOT of steaming hot rice and this delicious ‘Molake Hurulikaalu Saaru’ or Sprouted Harse Gram Curry .

Of course I took down the recipe and have cooked it numerous times after that. It has to be one of my most favorite curries ever. It’s a very simple recipe with just a few ingredients but there is something about it which makes it lip-smacking good.


masala for the curry


Hurulikaalu or Horse Gram is a popular bean in southern India. It has a very unique flavour and is also very nutritious.  Sprouting Horsegram makes it easy to digest and also intensifies the flavor of it. Sprouts in general are rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals. Sprouted horse gram is the main focus of this ‘saaru’ or ‘curry’. Apart from being healthy and tasty, what I really like about this is how simple it is to make. Once you sprout the horse gram, making the curry takes no time at all. Just blend the ‘masala’, pressure cook it with the beans and you are done! It’s quite watery in consistency and tastes best when served with rice.  You can serve it with idly and dosa too. Leftovers of the curry only tastes better so save some for the next day.


‘Molake Hurulikaalu Saaru’, Sprouted Hoarsegram Curry



You can make this curry with any other beans of your choice instead of horse gram. Chickpeas, white beans, mung beans, green peas etc work well too.

Add a couple of potatoes or eggplant to it for a different flavor.

Reduce the amount of chili powder and serve it like a soup with some crusty bread.

The hotness of the curry will vary depending on the chili powder you use. Go for a variety which results in more flavor and colour that heat. This way you can get bright red color curry.

You can use frozen coconut instead of fresh. If you want a thicker curry, increase the amount of coconut in it.


‘Molake Hurulikaalu Saaru’, Sprouted Hoarsegram Curry



  • 1 cup Horse gram
  • ½ cup sliced onions/shallots
  • ½ inch ginger
  • 4-5 cloves of garlic
  • ½ inch cinnamon
  • 2 cloves
  • ¼ cup freshly grated coconut
  • 1 tsp coriander powder
  • ¾ cup chopped tomatoes
  • 1 tbsp red chili powder
  • salt to taste
  • 2 tbsp coconut oil (or vegetable oil)


Wash the Horse gram well and soak it in water for 10 to 12 hours or overnight.

Drain the water completely, wrap it in a damp cheesecloth and let it sit in a warm dark place for 12 to 20 hours. Alternatively you could even just place it in a colander, cover with a cloth and let it sprout.

The time it takes to sprout can vary depending on a lot of factors. Be patient. If the hoarse gram smell slightly off or look slippery, just rinse it well and continue to sprout. Instead of sprouting if it starts growing mold, discard it immediately and start all over again.

In a small pan heat 1 tbsp oil. Add sliced onions, ginger and garlic and fry for a couple of minutes. Now add the cinnamon and cloves for fry for a few more seconds. Onions don’t really have to be cooked through. It just has to loose the rawness. Turn off the heat. Let this cool completely.

Now blend the onion mixture, coconut, coriander powder, tomatoes and red chili powder into a smooth paste.

Heat the remaining oil in a pressure cooker/big pot. When it’s hot, add the sprouted horse gram to it. Fry for a couple of minutes. Now add the masala paste to it and mix everything well. Season it with salt and cook it till the colour changes to a brighter red. Now add 4-5 cups of water and stir well. Taste and adjust the seasoning. Pressure Cook for 2 whistles. If you are not using a pressure cooker, cover and cook till the hoarse gram is soft and the oil is floating on top.

Related Posts Plugin for WordPress, Blogger...


  • Sesame Coconut Cookies - The Rich Vegetarian

    […] I chanced upon Love Food Eat a while ago and, I am sure, like most visitors, fell in love with Chinmayie’s gorgeous photography and drool-inducing recipes. Her recipe for Kashayam was a hit! It is my morning beverage of choice, coupled with a slice of toasted multi-grain spelt bread. I also loved her recipe for Sprouted Horse Gram Curry. […]

  • usha

    i want to try this 2dy itself. thank u so much.

  • Supriya

    Hello Chinmayie,
    Well, I just randomly checked your blog for a recipe but I Thing its just awesome. My Horsegram saaru has come out really well.Thanks for the recipe.

  • Seemantini Mihir

    Hi Chinmayie,

    I got to know of your space from my sister Anushruti.
    It is true that comfort food is most often what you grew up eating. Although we ate a variety of cuisines growing up, Havyak fare was the most regular feature and no prizes for guessing my comfort food. Something so subtle and satiating about its flavors!

    Going to try this Blr-style saaru soon!

  • Seemantini Mihir

    Hi Chinmayie, I got to know of your site from my sister Anushruti. It is true that comfort food most often than not is what we ate growing up. Although we ate a variety of cuisines growing up, the Havyaka fair was dominant and no prizes for guessing my favorite cuisine – something unmatched in its subtle and satiating flavours.

    This curry looks great. Going to try it out soon!

  • Siri

    These days I am on a sprouting spree and constantlu searching for new recipe ideas with them. I bookmarked this recipe to make next time around. 🙂

    Just a quick thing, is it possible to increase the font size of the post? Its a little small and hard to read. Not sure if its just my problem 😛


  • Revati

    This brought back good old home memories for me. this was a much loved favourite saaru, and my mom made it with akki rotti, strangely! we also add some soppu to it, and it is delish! hurulikaalu is easily one of bestest grams!

  • Kiran @ KiranTarun.com

    Love all the shots. So tantalizing to any taste-buds 🙂

  • Meena Kumar

    Hi Chinmayie ,
    Every time you rekindle some of my memories too..You have made me fall in love with Mangalorean food time and again.So many of them are similar to Kerala dishes that I make at home and that brings me closer to u.

  • Nami | Just One Cookbook

    My husband was in Bangalore for 2 wks for work and I was thinking of you. 🙂 How are you? He took some pictures and had good Indian curry. Never had a chance to taste Hoarse Gram but would love to try the unique taste you are talking about! Gorgeous pictures!

  • dassana

    loved this spicy curry. my type of curry.

Leave a Comment:

Theme by Blogmilk   Coded by Brandi Bernoskie