Hesarukalu Saaru is a thin curry prepared using whole green gram.
Time Required: 20 Minutes
2 Cups Hesarukalu/Saboot Moong/Whole Green Gram
Few Curry leaves
½ tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
½ tsp Turmeric Powder
A pinch of Asafoetida
1tbsp Coriander leaves, Chopped
1tbsp Saarina Pudi/Rasam Powder
Salt to taste
For the Masala:
1 Onion, Chopped into big pieces
2 pods Garlic
1 Tomato, Chopped into big pieces
½ Cup Coconut, Grated
Soak Hesarukalu for 4 hours. Boil in water along with salt until Hesarukalu is cooked. Sieve and reserve the water. Grind ½ Cup Hesarukalu to a paste and keep aside. Grind the ingredients for the Masala to a paste.
Heat Oil, add Mustard Seeds, Jeera, Curry Leaves, Asafoetida and the Masala and bhunno/stir-fry until all the moisture evaporates. Add the reserved Hesarukalu water, Saarina Pudi, Jaggery, Hesarukalu paste and Salt and cook for 3 minutes. Add more water if the Saaru has become too thick. Serve Hesarukalu Saaru hot garnished with Coriander leaves with Rice or Ragi Mudde.
The remaining Hesarukalu can be used to make a playa, side dish.