MUDRE KANNI (Horse Gram Sauce) by Divya Madaiah


Horse gram- 1 kilo

Water – 2.5 litres

Salt to taste

Jaggery powdered – 1 cup

Tamarind pulp – quarter cup (1 lime size)

Black pepper powder – 1 teaspoon

Jeera powder – 1 teaspoon

Chilli powder – 1 teaspoon

Turmeric – quarter teaspoon

Onion – 1 medium sized (to be roasted on fire along with the peel)


Refined oil – quarter cup

Mustard – half tbsp

Garlic – 5-6 Cloves crushed

Dry red chllies – 3-4

Curry leaves- 2 sprigs

Method: Sauce

Pressure cook the horse gram for 45 minutes. After 2 whistles let it simmer. 

Drain the cooked horse gram. Put the drained liquid back on the stove and let it boil. Now add the dry ingredients (salt, chilli powder, jeera powder, turmeric and black pepper powder).

In a mixer, put half a cup of cooked horse gram along with the roasted onion and blend it into a fine paste. Add this to the boiling sauce (it adds thickness to the sauce). Add the tamarind pulp and the jaggery.

Let it boil till it thickens to get a sauce consistency.

Method: Tempering

Heat oil, add mustard, followed by crushed garlic and fry till it turns golden.

Add whole red chillies, curry leaves, and pour it into the sauce.

Best to be eaten with Akki Otti (rice roti)


Horse Gram can be soaked overnight to reduce the time taken for it to cook.

Mudre Kanni tastes best if it is done on a wood fire.

About The Contributor:

Kandarthanda Divya Madaiah is a professional caterer, who also caters traditional Coorg lunches for the guests at Orange County Resort in Coorg. 

Divya says this Mudre Kanni recipe is a tribute to her late mother-in-law, Sulochana Bopanna, from whom she learnt how to prepare the dish.

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