Ulavacharu

Ulavacharu

Ulavacharu

Veg Vegan

A thick, deeply earthy rasam made from horse gram (ulava in Telugu) — the lentils are soaked, boiled until soft, then the cooking water is reserved, the cooked gram is ground with tamarind, tomato, red chilli, and garlic, strained back into the water, and simmered into a thick, nutritious liquid that is part soup, part rasam, entirely unique. No other rasam is as protein-dense or as intensely flavoured; the horse gram's natural astringency and earthiness give ulavacharu a character unlike any dal or rasam in any other regional cuisine. A Rayalaseema staple — drunk warm as medicine for colds, poured over rice for sustenance, and offered at family meals as the most nourishing course of the thali.

Cuisines

Rayalaseema Andhra

Best for

Lunch Dinner

Recipe

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

Ingredients

1 cup horse gram (ulavalu)
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, minced
2 tablespoons tamarind paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoons oil
— salt to taste
3 cups water
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash and soak the horse gram overnight or for at least 8 hours.
  2. 2 Drain the soaked horse gram and pressure cook it with 2 cups of water for about 4-5 whistles or until soft.
  3. 3 Once cooked, blend the horse gram into a smooth paste and set aside.
  4. 4 Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
  5. 5 Add the finely chopped onion, minced garlic, and ginger. Sauté until the onions turn translucent.
  6. 6 Mix in the red chili powder, coriander powder, and turmeric powder. Sauté for a minute until the spices are fragrant.
  7. 7 Add the tamarind paste and the horse gram paste to the pan. Stir well to combine.
  8. 8 Pour in the remaining 1 cup of water and season with salt to taste. Bring the mixture to a boil.
  9. 9 Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally, until the flavors meld and the consistency thickens.
  10. 10 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, you can add a tablespoon of ghee while serving.