August 24, 2020

ULAVA CHARU - HORSE GRAM LENTIL SOUP

Hi friends, I am back with one more Andhra Traditional Recipe "Ulava Charu". Ulava charu is a traditional Andhra Rasam made with horse gram lentils((ulavalu) and tamarind water. In South Indian meal Rasam is a must.In the rainy season or winter, hot Rasam with hot Steamed rice makes you feel awesome. Tody i want to share one of the most famous Andhra recipe Ulava charu. Let's go through the recipe.


Ingredients

  • 1 cup Horse Gram Dal (Uluvalu), uncooked

  • To make the Charu Masala
  • Onion , chopped
  • Tomato , chopped
  • Green Chillies
  • Dry Red Chillies
  • 1/3 cup Fresh coconut, grated
  • Curry leaves, a handful
  • 1/4 teaspoon Turmeric powder (Haldi)
  • Salt, to taste
  • 1 tablespoon Sunflower Oil
  • For the tadka
  • 1 teaspoon Sunflower Oil
  • 1/2 teaspoon Mustard seeds
  • 2 sprig Curry leaves
  • 1/2 teaspoon White Urad Dal (Split)
  • Dry Red Chilli
  1. Wash and soak the horse gram overnight.

  2. The next morning, transfer the soaked and drained horse gram into a pressure cooker with 1 cup of water, for 4-5 whistles. Ensure the horse gram is boiled well.

  3. Turn off the heat and allow the pressure to release naturally. Open the pressure cooker and set the boiled horse gram aside. 

  4. In a mixer jar, combine the coconut, onion, tomatoes, curry leaves red chilies, green chilies, salt, turmeric powder and grinds it into a paste using some water. 

  5. In a heavy bottom pan, heat oil and add the freshly ground masala for the Ulava Charu. Cook this masala for about 6-8 minutes stirring constantly.

  6. When the oil begins to come to the surface, add the horse gram along with its water. Let the Ulava Charu boil for about 5-6 minutes. Check the salt and seasonings

  7. Transfer Ulava Charu into a serving bowl.

  8. Heat a small pan with oil on medium heat; add the mustard seeds and allow it to splutter, next add the the urad dal and allow it to turn into light brown colour. 

  9. To this add the curry leaves and dry red chilli and once the curry leaves crackle, turn off the heat and pour it over the Ulava charu. 

  10. Serve Ulava charu along with hot steamed rice and a dollop of ghee.