Huruli chutney recipe | How to make horse gram chutney recipe | Hurali kaalu chutney
By Latha on January 4th, 2018
Huruli chutney or horse gram chutney recipe explained with step by step pictures and a video. Huruli chutney is prepared using horse gram, coconut, red chili, tamarind and salt. Huruli chutney is a very tasty and healthy chutney goes very well with rice. You can also serve it with dosa or idli.
Huruli or horsegram is packed with protien and is very good for health. You can find 2 more horse gram recipes on this website like huruli saaru or horse gram rasam and huruli kaalu bassaru.
Both my mother and mother-in-law prepare this chutney. I like this chutney so much. I have marked urad dal (uddina bele) and gram dal (kadle bele) as optional ingredients. Here I have not added them but I do add them most of the time.
If you are looking for more chutney recipes then do check doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
I have made a quick video on this huruli chutney recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 5 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/4 cup horse gram or huruli
- 1/2 cup grated coconut
- 2 - 3 red chili
- 2 tsp urad dal
- 2 tsp gram dal or chana dal
- 1/4 tsp coriander seeds
- A small marble sized tamarind
- 2 cloves of garlic
- few curry leaves
- 1 tsp cooking oil
- Salt as per your taste
Ingredients for tempering:
- 1 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1 red chilli
- 4 curry leaves
- A pinch of asafoetida
Instructions for making huruli chutney or horse gram chutney:
- Heat 1 tsp of oil in a frying pan. Add in red chili, gram dal, urad dal, coriander seeds and horse gram.
- Start frying all the ingredients under medium flame. Roast until dals are brown and horsegram starts popping. Do not over roast it. Over roasting may give bitter taste to the chutney.
- Next add in curry leaves and fry until crisp.
- After roasting, switch off the stove. Add in fresh grated coconut.
- Wait until cool, then transfer the roasted ingredients into a mixie jar.
- Add in salt and tamarind using required water.
- Add in tamarind extract. Grind until fine by adding required water.
- At the end add in 2 cloves of garlic and coarse grind it. Please note, adding garlic is optional and you can skip it.
- Transfer the ground chutney into a bowl.
- Temper it with oil, red chili, curry leaves, asafoetida and mustard seeds. This chutney tastes good with rice or dosa or idli.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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