Kadle kalu saaru recipe | How to make kadlekalu saru | Sprouted gram sambar from Karnataka
By Latha on July 26th, 2018
Kadle kalu saaru recipe explained with step by step pictures and a video. Molake kadlekalu saru or sprouted gram sambar is a very popular gravy recipe from Karnataka. Kadle kaalu saaru or sambar is prepared using sprouted gram, potato, brinjal, onion, garlic, coconut and other spices.
Kadlekalu saaru is served as an accompaniment with ragi mudde (ragi ball) or rice. Kadle kaalu saaru is very popular in Bangalore, Mysore, Mandya, Hassan, Tumkur and Kolar region of Karnataka.
I have shared few more similar gravy recipes on this website which can be served with either rice or ragi mudde. Kindly have a look on tasty upsaaru, huruli kalu bassaru, bassaru, upsaaru and sabsige soppu saaru recipes.
Saaru is a common word used for sambar across Bengaluru-Mysuru region of Karnataka. This kadlekalu saaru or molake kadlekalu sambar tastes too good. Gram (chana) and gram flour (besan) are my favourites. You can find many recipes using gram or gram flour on this website. Kadle usli or chana sundal, kadlebele chutney, kadlebele kosambari, ambode or masala vade, besan ladoo, zunka vadi, obbattu, 7-cup burfi are some of the recipes using kadle or kadle hittu.
If you are looking for more gravy recipes then do check my massoppu, Majjige huli, yellow cucumber sambar, tomato rasam, shunti thambuli, menthe huli and okra sambar recipes. We have posted many more gravy recipes posted on this website. So please visit our "gravies" section to read them all.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 1 day
Cooking time: 30 min
Serves: 4
Main Ingredients: (measuring cup used = 240ml)
- 1/2 cup kadle kalu or gram or chana
- 1 potato
- 2 small brinjals
- 1/2 gooseberry sized tamarind
- A big pinch of turmeric powder
- Salt as per your taste
Ingredients for masala: (measuring cup used = 240ml)
- 2 - 4 red chilies
- 2 tsp coriander seeds
- 1 tsp jeera or cumin seeds
- 1/4 tsp black pepper
- 1 onion chopped
- 5 cloves of garlic peeled and chopped
- 1 tomato chopped
- 1/2 cup grated coconut
- Salt as per your taste
Ingredients for tempering:
- 1 red chili
- 1/2 tsp mustard seeds
- 5 - 6 curry leaves
- 2 tsp cooking oil
Instructions for making kadlekalu saaru:
- Rinse and soak the gram or kadlekalu for a day. After soaking rinse and drain the water completely. Then rest it for another day to make sprouts. Transfer these sprouts into a pressure cooker and cook them until soft by making 3 - 4 whistles.
- Once the pressure subsides, add in chopped potato, brinjal and brinjal stalk (optional).
- Add in tamarind juice and salt.
- Also add in required water. Close the lid and cook them until soft by making just one whistle. Take care not to make the vegetables mushy.
- Meantime, heat a frying pan. Add in a tsp of oil, red chilies, coriander seeds, cumin seeds and black pepper.Fry until cumin seeds starts spluttering.
- Add in chopped onion and garlic. Fry them until soft.
- Next to the same pan add in chopped tomato. Fry them for a while.
- At the end add in grated coconut. Switch off the stove and give a quick mix.
- Wait until fried ingredients are cool. Grind the fried ingredients until smooth paste by adding required water.
- Add the ground masala into the container, which has cooked gram sprouts and vegetables.
- Add in water as per your desired consistency and adjust the salt level. Give a quick mix and keep it for boiling.
- When it starts boiling add in coriander leaves.
- Bring it to rolling boil and switch off the stove.
- Temper it with oil, red chili, mustard seeds and curry leaves. Serve it with either rice or ragi mudde and enjoy..
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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