Horsegram (hurali, whole muthira, kuleeth, ulavalu) has a very unique flavour and I love the taste of it. This recipe here is my mom's and it came out so good! Hurali Saaru and Palya taste great separately but they are traditionally eaten together with rice. Mom also makes a sweet bhaji with jaggery and coconut with this. This falls under the "bassaaru" category, where the water from cooked lentils or greens is turned to a saaru and the lentils or greens turned to a bhaji.
2 cups boiled hurali/kuleeth
1 medium onion
1 Tbsp coconut powder
2 tsp Saarina Pudi/Sambar Powder
2 Tbsp cilantro chopped
7-8 Curry Leaves
1 tsp mustard seeds
A pinch of Asafoetida
1 Tbsp oil
Grind half a cup boiled hurali along with onion, coconut and sambar powder. Do the tadka and add the ground masala. Sauté for a minute. Add the water that the hurali was boiled in and half of the cilantro. Let it boil for a few minutes. Garnish with leftover cilantro. This is thin, brothy saaru.
Heat 1 tbsp oil in a pan. Do a tadka as above. Add 2 chopped green chillies and 1 medium onion chopped. Fry for a few minutes. Add the boiled hurali, 1 Tbsp coconut powder and mix well. Add salt, chopped cilantro and 1 tbsp of lemon juice.