Horse Gram Gravy


    • ½ Kg .whole horse-gram, ( wash-clean-cook with water
      1:3 on slow flame to over –cooked state).
    • Strain the water and keep on slow flame till mixture reduces to half )

Ingredients : For the masala

  • 1Teaspoon jeera
  • ¼ Teaspoon methi
  • 1 Tablespoon coriander seeds
  • ¼ Teaspoon whole pepper
  • ¼ Teaspoon mustard
  • 1 Teaspoon chilly powder or 3-whole red chillies
  • 4 Onions
  • 6 flakes garlic
  • 2 Tablespoon tamarind pulp or 1 Tablespoon kachampuli.
  • 2 Tablespoon cooking oil
  • ¼ Teaspoon .mustard seeds
  • 2-4 curry leaves


  • Roast all the dry ingredients except chilly powder.And grind along with 2-onions and garlic to a smooth paste.
  • Add to the thickening gravy and stir well constantly.
  • Thicken to a thick sauce consistency, adding the tamarind pulp or kachampuli.
  • In a shallow pan heat the oil and add the mustard seeds to splut and the curry leaves too.
  • Add cut onions ( like for omlette ) and chillys
  • Add all this to the gravy mix taste for salt and chilly and remove from flame.
  • Cool well and bottle this mudare kanni, can keep out of fridge for a month –preferably keep in fridge if you need to keep for longer time.
  • Goes well with hot rice and ghee.



  • 250 grams Horsegram ( wash-clean and soak for 8-hours ).
    Put the horsegram in a muslin cloth overnight till the sprouts appear. Put gram in cooker with salt and 1 onion and cook well not overcooked.
  • 1 cup scrapped coconut
  • 1 Teaspoon jeera
  • ¼ methi Tablespoon coriander seeds
  • 1 Teaspoon chilly powder
  • 2 onions
  • 6 flakes garlic
  • 2 tomatoes cut
  • 1 Teaspoon sugar


  • Dry roast the dry ingredients.
  • Add with the coconut tomatoes, onions, garlic put in mixy and grind till smooth.
  • Add this masala to the cooked gram and add seasoning with oil mustard seeds and curry leaves.
  • Cook on slow till curry thickens.
  • Goes well with rice / rotis / chappatis.

One Comment

  1. Harini S says:

    November 18, 2015 at 4:45 am

    Thank you for this recipe! I had this delicious horsegram sauce at a homestay in Chikamagalur several years ago, and have been trying to get the recipe ever since. This sounds like the real deal!

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