Horsegram Recipe- Authentic Tamil Nadu Sundal & Saaru

Last Updated on 2 months by Neha Deshmukh

Horsegram Recipe: Authentic Tamil Nadu Sundal & Saaru

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – a traditional Tamil Nadu combo of Horsegram Sundal and Saaru. This isn’t just a meal; it’s a taste of home, a comforting blend of flavors my grandmother used to make, and something I’ve been perfecting over the years. It might seem a little different from your usual Indian fare, but trust me, it’s worth a try!

Why You’ll Love This Recipe

This horsegram recipe is a delightful exploration of South Indian cuisine. It’s packed with flavor, incredibly nutritious, and surprisingly easy to make once you get the hang of it. The sundal is a wonderfully textured, slightly nutty side dish, while the saaru is a tangy, comforting broth. Together, they’re a match made in culinary heaven! Plus, horsegram is seriously underrated – you’ll be amazed by its health benefits.

Ingredients

Here’s what you’ll need to create this delicious Tamil Nadu meal:

• ½ cup horsegram
• 2 tomatoes
• 2 cups water
• ½ teaspoon castor oil
• 2 teaspoons coconut oil
• ¼ teaspoon split white urad dal
• ¼ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 1 dried red chilli
• 2 green chillies
• ½ teaspoon ginger
• 1 sprig curry leaves
• ½ cup onion
• ½ teaspoon salt
• ¼ cup fresh shredded coconut
• 2 sprigs coriander leaves

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Horsegram: This little legume is a powerhouse of nutrition! It’s a fantastic source of protein, fiber, and iron. In Tamil Nadu, it’s traditionally used in winter to provide warmth and energy. You can find it at Indian grocery stores, or online.
• Castor Oil: Don’t be scared off by this one! A tiny amount of castor oil is traditionally used in South Indian tempering for a unique flavor. It’s not about the taste of castor oil itself, but the subtle depth it adds.
• Urad Dal: The split white urad dal adds a lovely, slightly creamy texture to the sundal. Don’t skip it!
• Tamarind: Tamarind is key to the saaru’s signature tang. I prefer using fresh tamarind for the best flavor, but you can find concentrates too.
• Coconut: Freshly shredded coconut is best, but unsweetened desiccated coconut works in a pinch. If using desiccated, you might want to add a tablespoon of water to rehydrate it slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the horsegram a good rinse, removing any stones or debris. Soak it in water for 30-60 minutes. This helps it cook faster and become more digestible.
2. Drain the soaked horsegram and add it to a pressure cooker. Add the tomatoes, water, and castor oil. Pressure cook for about 12 minutes, or until the horsegram is tender.
3. While the horsegram is cooking, let’s make the sundal. Heat coconut oil in a pan. Add the urad dal, cumin seeds, and mustard seeds. Let them splutter and dance in the oil!
4. Add the dried red chilli (broken into pieces), green chillies (slit lengthwise), ginger (finely chopped), and curry leaves. Sauté for a minute until fragrant.
5. Add the sautéed onions and cook until softened. Now, add the cooked horsegram, salt, shredded coconut, and coriander leaves. Mix well and cook for another 5 minutes. The sundal is ready!
6. Now for the saaru. Roast cumin seeds, garlic, curry leaves, red chillies, black pepper, tamarind, coconut and cooked lentils until fragrant. Grind with tomatoes and water to form a smooth paste.
7. Heat a little coconut oil in a pot. Temper with cumin seeds, mustard seeds, curry leaves, and red chillies.
8. Pour in the broth from the pressure cooker (after removing the horsegram for the sundal), along with the saaru masala paste and a cup of water. Add salt to taste.
9. Bring to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the horsegram! It should be tender but still hold its shape.
• Adjust the amount of green chillies to your spice preference.
• For a richer saaru, you can add a tablespoon of coconut milk towards the end of cooking.
• A good quality pressure cooker is your friend here – it makes cooking the horsegram so much easier.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your tamarind doesn’t have any added ingredients.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Pongal and Makar Sankranti in Tamil Nadu.
• Regional Variations: In some regions, the saaru is thicker and more like a stew. Feel free to adjust the amount of water to achieve your desired consistency. My friend’s family adds a small piece of jaggery to the saaru for a touch of sweetness – it’s delicious!

Serving Suggestions

Serve the horsegram sundal and saaru hot, ideally with a side of rice. It’s a complete and satisfying meal! You can also serve it with roti or appam. A dollop of ghee on the rice takes it to another level.

Storage Instructions

Leftover sundal and saaru can be stored in the refrigerator for up to 3 days. Reheat gently before serving. The flavors actually develop even more overnight!

FAQs

What are the health benefits of horsegram?

Horsegram is incredibly nutritious! It’s a great source of protein, fiber, iron, and calcium. It’s also known for its digestive benefits and is often used in Ayurvedic medicine.

How do I know if the horsegram is cooked properly?

The horsegram should be tender but still hold its shape. It shouldn’t be mushy.

Can I use dried tamarind pulp instead of fresh tamarind?

Yes, you can! Soak about 2 tablespoons of tamarind pulp in warm water for 30 minutes, then strain to extract the juice. Use this juice in place of fresh tamarind.

What is the best way to grind the saaru masala for a smooth texture?

Use a good quality blender or grinder. Add a little extra water if needed to help the ingredients blend smoothly.

Can I make this recipe ahead of time? How long will it keep?

You can definitely make the saaru masala paste ahead of time and store it in the refrigerator for up to 2 days. The cooked sundal and saaru are best enjoyed fresh, but they will keep in the refrigerator for up to 3 days.

Enjoy this authentic taste of Tamil Nadu! I hope you love it as much as my family does. Let me know in the comments if you try it, and how it turns out!