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Sprouted Horse gram Rasam and Palya | Hurulikaalu saaru and Palya

Sprouted Horse gram Rasam and Palya/Usli/Sundal  or molake hurulikaalu saaru and Playa is one of my family’s favorite foods. This is a two in one dish – we will be making Saaru/Rasam and and it’s side dish with a common main ingredient- Horsegram. Popularly known as Bassaru.
HEALTH BENEFITS FOR HORSE GRAM Horse Gram is rich in minerals, especially iron, calcium and phosphorus. On the vitamin side, it is very rich B-Complex. Since it falls into the legume family, it is rich in both fiber and proteins. It is also contains polyphenols and antioxidants. Horse gram is very beneficial for patients with ulcer, diarrhea, hemorrhoids/Piles. Horse gram is a great diuretic. Horse gram is documented in Ayurveda to be beneficial to patients with respiratory issues, including Asthma and Bronchitis. Reduces Acidity. Excellent home remedy for rheumatic pain.

If you are interested in making this huruli bassaru without soaking the Horse gram? CLICK HERE


  • 2 cups of sprouted Horse gram – Soak 1 cup of horsegram in 2 cups of water overnight. Drain the water cover it, and leave it for 24hrs to sprout. This yields around 2 cups., huruLi
  • Water 2 ½ cups to cook + around ½ cup for grinding

For saaru/Rasam:

  • ½ cup cooked Horse gram
  • 3 Tablespoon fresh/frozen coconut
  • 2 to 3 teaspoon Rasam Powder
  • small piece of onion
  • marble sized tamarind soaked in water
  • ¾ teaspoon salt
  • Little jaggery

For Palya:

  • Remaining cooked horse gram

For Palya oggarane/seasoning:

  • 2 teaspoon oil
  • pinch of hing
  • 1 teaspoon mustard seeds
  • 2 byadgi red chillies broken into pieces
  • ¼ tsp salt

Seasoning for hurali saaru:

  • 2 tsp oil
  • ½ tsp mustard seeds
  • pinch of hing


  1. Pressure cook the sprouted Horse gram with 2½ cups of water and ¾ teaspoon salt on a medium heat. (4 to 5 whistles)
  2. Once the pressure is released from the cooker, transfer the water from the cooked horsegram to a medium saucepan in which we are going to make Rasam.
  3. Keep ½ cup of cooked Horsegram aside for Rasam. The remaining cooked horsegram will be used for Palya or usli.


  1. Heat 2 tsp oil in a pan.
  2. Add hing and mustard seeds.
  3. Once the mustard seed pops, add red chillies.
  4. Now add the cooked Horsegram, salt, and curry leaves. Mix well.
  5. Cook it until the extra water evaporates.
  6. Finally, add coconut and chopped cilantro. Mix well and turn off the heat.


  1. Grind coconut, cooked horsegram, onion, rasam powder, and tamarind along with water.
  2. Little by little, add water and grind it to a moderately fine paste.
  3. Add this mix to the pan with the water from the cooked horsegram.
  4. Let it boil on medium heat for 5 minutes.
  5. Once it starts to boil, add salt, jaggery and curry leaves. Mix well.
  6. Let it boil for 5 to 7 more minutes and turn off the heat.


  1. Heat the oil in a ladle on medium heat.
  2. Once the oil is hot enough (check by adding few mustard seeds, it should pop immediately) add hing and mustard seeds.
  3. Pour this on to the Rasam and mix well.
  4. Rasam and palya is ready to serve.