Kuduta Saar — A Bowl of Coastal Comfort
In the traditional kitchens of Mangalore, some recipes are more than just food — they are memories simmered in a pot. Kudu ta Saar (Horsegram Saar) is one such dish. It is simple, nourishing, and comforting.
For generations, this saar has been specially cherished during the cooler months. Horsegram, known locally as kudu, is valued for its warming nature, making this dish a natural choice for rainy days and winter meals. While it continues to be a beloved staple in many Konkani and coastal homes, in some modern urban kitchens it is prepared less often — which makes revisiting it feel even more special.
Table of Contents
About Kudu (Horsegram)
Horsegram may look humble, but it is one of the most nutrient-dense lentils used in Indian cooking. Rich in protein, fibre, and minerals, it has long been part of everyday meals in coastal and rural communities. Beyond this saar, it is also used to prepare chutneys, simple stir-fries (upkari), salads, and hearty curries — a true example of how one ingredient can transform into many comforting dishes.
About Kuduta Saar
What sets Kuduta Saar apart is its depth of flavour despite minimal ingredients. The cooking stock of the horsegram forms the base, carrying an earthy richness. A freshly ground masala of roasted spices, coconut, and tamarind adds warmth and gentle tang, while a hint of jaggery balances the flavours beautifully.
Kudu ta Saar is usually served steaming hot with plain rice, often alongside a simple vegetable side or salad. The cooked horsegram left after making the saar is never wasted — it becomes a quick upkari, a curry, or even a wholesome salad.
Recipe Card
Kuduta Saar | Horsegram Saar
Ingredients
- ¾ cup horsegram (kudu/kulith/huruli)
- 5–6 dry red chillies
- 4 tsp coriander seeds
- 1 tsp cumin seeds
- 4–5 black peppercorns
- ½ cup fresh coconut
- marble-sized ball of tamarind
- ½ tsp jaggery
- Salt to taste
- Water as required
For tempering
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 8 to 10 cloves of garlic, crushed
- few curry leaves
Instructions
- Wash the horsegram well. Soak it overnight or for at least 5 to 6 hours.
- Transfer to a pressure cooker with enough water and a little salt. Pressure cook for 7–8 whistles until soft. Strain and reserve the cooking stock — this will form the base ofthe saar.
- For the masala paste, In a pan, lightly roast, dry red chillies, coriander seeds, cumin seeds and black peppercorns. Allow to cool slightly.
- In a mixer jar,add roasted spices, fresh coconut, tamarind and ½ cup cooked horsegram. Add a little water and grind to a smooth paste.
- To make the saar, in a pot, add the reserved horsegram stock. Add th eground masala paste and mix well.
- Add salt and jaggery. Bring to a gentle boil and simmer for a few minutes until flavours blend.
- For tempering, Heat coconut oil in a small pan. Add mustard seeds. Add crushed garlic and curry leaves.
- Pour this over the saar.
- Serve hot with steamed rice.
Recipe Video
More Horsegram Recipes
Kudu Chutney
Horsegram Soup
Horsegram Dosa
Sprouted Horsegram Curry
Horsegram Podi
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