Uralikalu /Ulavalu / Horse grain - 1cup
Onion chopped - 1 and 1/2 cup
Garlic - 10
Red chili powder - 2tsp
Tomato - 1 medium size
Tamarind - 1 lime size
Grated coconut - 3tbs
Sambar powder - 1tsp
Turmeric powder - 2 pinch
Daniya Jeera powder - 1tsp
Chopped Drum stick leave/Methi - 1bunch(Optional)
Chopped coriander - 2tbs
Seasoning:
Mustard seeds:1 tsp
Cumin / Jeera - 1tsp
Urad Dal - 1tsp
Curry leaves: 10
Oil: 4 tbs
Red Chili - 2
Method:
Soak Horse grain for 8 to 10 hours. We can follow our own method to sprout these grain either in cloth or in stainless steel colander. I make my sprouts using colander, keep soaked grain in colander and cover it with a lid and leave it for 10 to 12 hours. Container can be place in oven. We get nice long sprouts during summer.
We can also make this recipe without sprouts just by soaking Horse grain
Pressure cook Horse grain with 3 cups of water for 10 minutes or 1 whistle. When its cool down separate water and horse grain.
Dry curry:
Make seasoning with Oil - 2tsp, mustard seeds 1/2 tsp, Cumin 1/2 tsp, Urad Dal - 1tsp, Curry leaves and red chilis. When mustard seeds start spluttering add Onion and chopped garlic, when onion gets soft add Drum stick leaves/Methi(Optional), horse grain, turmeric, chili powder 1tsp, grated coconut 2tbs, daniyajeera powder and salt to taste, mix well and close lid and cook for 5 minutes.
Rasam/Saaru:
Saute chopped onion 1/2 cup, garlic 2 with 1tsp oil, keep it aside and let it cool. In a small bowl boil tomato and tamarind with 1 cup of water, when tomato gets soft turn of flame and let it cool for few minutes. take a blender jar and add cooked onion garlic, tomato tamarind, Sambar powder, coconut tbs, chili powder and some water. make it into paste and keep it aside.
Prepare seasoning with Oil - 2tsp, mustard seeds 1/2 tsp, Cumin 1/2 tsp, Curry leaves, When mustard seeds start spluttering add ground paste, filtered horse grain water, salt to taste, 1 cup of water if it's too thick and let it boil for 5 to 10 minutes, turn off flame and garnish with coriander
Serve hot with rice or Ragi Or Jowar Mudde/Sangati
Red Chili - 2
Method:
Soak Horse grain for 8 to 10 hours. We can follow our own method to sprout these grain either in cloth or in stainless steel colander. I make my sprouts using colander, keep soaked grain in colander and cover it with a lid and leave it for 10 to 12 hours. Container can be place in oven. We get nice long sprouts during summer.
We can also make this recipe without sprouts just by soaking Horse grain
Pressure cook Horse grain with 3 cups of water for 10 minutes or 1 whistle. When its cool down separate water and horse grain.
Dry curry:
Make seasoning with Oil - 2tsp, mustard seeds 1/2 tsp, Cumin 1/2 tsp, Urad Dal - 1tsp, Curry leaves and red chilis. When mustard seeds start spluttering add Onion and chopped garlic, when onion gets soft add Drum stick leaves/Methi(Optional), horse grain, turmeric, chili powder 1tsp, grated coconut 2tbs, daniyajeera powder and salt to taste, mix well and close lid and cook for 5 minutes.
Rasam/Saaru:
Saute chopped onion 1/2 cup, garlic 2 with 1tsp oil, keep it aside and let it cool. In a small bowl boil tomato and tamarind with 1 cup of water, when tomato gets soft turn of flame and let it cool for few minutes. take a blender jar and add cooked onion garlic, tomato tamarind, Sambar powder, coconut tbs, chili powder and some water. make it into paste and keep it aside.
Prepare seasoning with Oil - 2tsp, mustard seeds 1/2 tsp, Cumin 1/2 tsp, Curry leaves, When mustard seeds start spluttering add ground paste, filtered horse grain water, salt to taste, 1 cup of water if it's too thick and let it boil for 5 to 10 minutes, turn off flame and garnish with coriander
Serve hot with rice or Ragi Or Jowar Mudde/Sangati
