Ulava Charu

Ulava Charu

Ulava Charu

Veg Vegan

Horse gram rasam — the most distinctly Telangana of all rasam preparations: whole horse gram (ulavalu) is soaked overnight and pressure-cooked until completely soft, the cooking liquid strained off and simmered with tamarind, tomato, dried red chilli, and a coarsely ground fresh paste of garlic, cumin, and coriander. The horse gram itself is dense, earthy, and intensely protein-rich; its cooking water turns a deep amber-brown with a thick, almost meaty body unlike any lentil-based rasam. Tempered with mustard seeds, dried red chilli, and curry leaves in sesame oil; a squeeze of lime added just before serving. Served warm over rice or drunk as a soup; considered one of the most warming and energising preparations in Telangana folk medicine, traditionally given to labourers and farm workers during cold weather and harvests.

Cuisines

Rayalaseema Andhra Telangana

Best for

Lunch Dinner

Recipe

Prep: 10 min Cook: 50 min Total: 60 min 2-3 servings

Ingredients

1 cup horse gram (ulavalu)
1 tablespoon tamarind pulp
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 tablespoons ghee or oil
1 pinch asafoetida (hing)
1 handful curry leaves
2 cups water
— salt to taste

Instructions

  1. 1 Wash and soak the horse gram overnight or for at least 8 hours.
  2. 2 Drain the water and pressure cook the soaked horse gram with 2 cups of water for about 5-6 whistles or until soft.
  3. 3 Once cooked, blend the horse gram into a smooth paste and set aside.
  4. 4 Heat ghee or oil in a pan and add mustard seeds. Allow them to splutter.
  5. 5 Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
  6. 6 Add ginger-garlic paste and sauté until the raw smell disappears.
  7. 7 Stir in the turmeric powder, red chili powder, and coriander powder. Cook for a minute.
  8. 8 Add the horse gram paste and tamarind pulp to the pan. Mix well.
  9. 9 Add salt to taste and let it simmer on low heat for about 15-20 minutes, stirring occasionally.
  10. 10 Adjust the consistency by adding more water if needed. The Ulava Charu should be thick and creamy.
  11. 11 Serve hot with steamed rice or as a soup.

Tips

For a richer flavor, you can add a little jaggery to balance the tanginess of the tamarind.