Ulava Charu, also known as Horsegram Soup, is a traditional Andhra soup made from horse gram lentils. It's a nutritious and flavorful dish with a slightly tangy taste, typically served as a starter or appetizer. Here's a recipe to make Ulava Charu:
Ingredients of Ulava Charu :
- 1 cup horse gram (ulavalu), soaked overnight
- 3-4 cups water (for cooking horse gram)
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dry red chilies (adjust to taste)
- 1 large onion, finely chopped
- 2-3 cloves of garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon fenugreek seeds (methi)
- 10-12 curry leaves
- Tamarind paste from a small lemon-sized ball of tamarind (soaked in warm water)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions of making Ulava Charu :
1. Cook Horse Gram:
- Drain the soaked horse gram and rinse it thoroughly.
- In a pressure cooker, add the soaked horse gram and about 3-4 cups of water.
- Pressure cook the horse gram for about 3-4 whistles or until it's soft and cooked through. Cooking times may vary, so check for doneness.
2. Prepare Tamarind Pulp:
- While the horse gram is cooking, prepare the tamarind pulp. Squeeze the soaked tamarind to extract the pulp, then strain it to remove any seeds or fibers.
3. Heat Oil and Temper:
- In a separate large pot or kadai, heat 2-3 tablespoons of oil over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add dry red chilies, minced garlic, and curry leaves. Sauté for a minute until they become fragrant.
4. Add Spices and Onions:
- Add turmeric powder, red chili powder, coriander powder, and fenugreek seeds to the tempering. Mix well.
- Add finely chopped onions and sauté until they turn translucent.
5. Add Tamarind Pulp:
- Pour in the tamarind pulp and salt to taste. Stir well to combine.
6. Mash and Add Horse Gram:
- Once the horse gram is cooked in the pressure cooker, open the cooker and mash the horse gram slightly with a ladle or potato masher.
- Add the mashed horse gram to the pot with the tamarind mixture.
7. Simmer:
- Add enough water to achieve your desired consistency for the soup. Ulava Charu is typically thicker than regular soups.
- Allow the Ulava Charu to simmer for about 15-20 minutes on low heat to allow the flavors to meld together.
8. Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve Ulava Charu hot as an appetizer or starter.
Enjoy your Ulava Charu, a healthy and tangy Andhra horse gram soup!
Country of origin- India
State- Andhra Pradesh
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