Authentic Horsegram Recipe – South Indian Muthira Curry

Last Updated on 1 month by Neha Deshmukh

Authentic Horsegram Recipe – South Indian Muthira Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful South Indian horsegram curry, or muthira curry as we call it back home. I remember my grandmother making this for me when I was little, and it always felt like such a comforting, wholesome meal. It’s a dish that truly embodies the spirit of South Indian cuisine: healthy, flavorful, and surprisingly easy to make.

Why You’ll Love This Recipe

This horsegram curry isn’t just delicious; it’s packed with goodness! It’s a fantastic source of plant-based protein, fiber, and iron. Plus, it’s naturally vegan and gluten-free. If you’re looking for a healthy and satisfying side dish, or even a light meal, this is it. It’s also a great way to explore some lesser-known, but incredibly nutritious, Indian ingredients.

Ingredients

Here’s what you’ll need to make this authentic horsegram curry:

• 1 cup horsegram (muthira)
• 1/4 tsp turmeric powder
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 3 dry red chillies
• 6 garlic cloves
• 1 sprig curry leaves

Ingredient Notes

Let’s talk about these ingredients for a sec!

Horsegram, or muthira, is a tiny, dark-colored legume that’s been a staple in South Indian diets for centuries. It’s incredibly nutritious – seriously, it’s a powerhouse of protein and fiber! You can usually find it in Indian grocery stores, and sometimes even health food stores. If you can’t find it, black lentils are a distant substitute, but the flavour won’t be quite the same.

Coconut oil is the oil for South Indian cooking. It adds a beautiful aroma and flavour that just can’t be replicated. I prefer using virgin coconut oil for its subtle sweetness. (About 15ml)

And those curry leaves? Don’t even think about skipping them! They add such a unique, fragrant flavour. They’re readily available in Indian grocery stores, and you can even grow your own if you have a green thumb!

Step-By-Step Instructions

Alright, let’s get cooking!

First, give the horsegram a good wash. Then, soak it in water overnight – this is super important for softening it up and reducing cooking time.

The next day, drain the soaked horsegram and transfer it to a pressure cooker. Add about 1 inch of water above the horsegram, a pinch of salt, and the turmeric powder. Pressure cook on high heat for 6-8 whistles. Once it’s done, let the pressure release naturally. This usually takes about 15-20 minutes.

Once the pressure has released, drain any excess water from the cooked horsegram. You want it to be tender but not mushy.

Now for the tempering! Heat the coconut oil in a pan over medium heat. Once it’s hot, add the mustard seeds and let them splutter.

Add the dry red chillies (broken into pieces if you like), chopped garlic, and curry leaves. Sauté for 2-3 minutes, until the garlic turns golden brown and fragrant. This is where the magic happens!

Finally, add the cooked horsegram to the pan and mix well. Cook on low heat for about 5 minutes, allowing the flavours to blend beautifully.

Expert Tips

• Don’t skip the overnight soaking! It really makes a difference in the texture of the horsegram.
• Keep a close eye on the tempering – burnt garlic is no fun!
• Adjust the amount of red chillies to your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan, so you’re already good to go!
• Spice Level: I like a mild to medium spice level, but feel free to add more red chillies or a pinch of cayenne pepper if you like it hot. My friend, Priya, adds a tiny bit of green chilli paste for an extra kick.
• Regional Variations: In Tamil Nadu, they often add a small piece of jaggery for a touch of sweetness. In Karnataka, you might find it cooked with a little bit of tamarind pulp. Kerala versions sometimes include grated coconut.
• Health-Focused Variation: Add some chopped vegetables like spinach, carrots, or beans along with the horsegram for an extra boost of nutrients.

Serving Suggestions

This horsegram curry is fantastic served warm with a side of fluffy rice and a dollop of ghee. It also makes a great protein-packed snack on its own! I love having it with a side of yogurt for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What are the health benefits of horsegram/muthira?

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.

2. Can I use a different type of oil instead of coconut oil?

While coconut oil is traditional, you can use other oils like vegetable oil or sunflower oil if you prefer. However, the flavour won’t be quite the same.

3. How do I know when the horsegram is cooked properly?

The horsegram should be tender and easily mashable, but not mushy. If it’s still hard after pressure cooking, add a little more water and cook for a few more whistles.

4. Can this dish be made ahead of time?

Yes, absolutely! You can cook the horsegram ahead of time and store it in the refrigerator. Then, just make the tempering when you’re ready to serve.

5. What is a good substitute for curry leaves if I can’t find them?

It’s hard to perfectly replicate the flavour of curry leaves, but you can try using a combination of bay leaves and a pinch of lemon zest. It won’t be the same, but it will add some flavour.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!