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Friday, November 11, 2016

Ulava Charu/ horsegram dal rasam

Ulava Charu /horsegram dal Rasam is a traditional dish from Andhra Pradesh. Farmers used to boil Ulavalu/Horsegram dal for their cows and the water left during this process is made into Charu in the house to consume.
But now a days, Ulava Charu is served in Weddings and Functions.
This Charu is thick compared to any other Rasam/Charu made in Andhra. It is served along with thick cream or venna/fresh butter.

Preparation Time: 15 minutes
Cook Time: 20 minutes
Serves : 3-4


Ulavalu /Horsegram dal : 1 cup
Onion : 2 small sliced thickly
Tomatoes: 2 medium sliced thickly
Curry leaves: 1 sprig
Green chilies: 8 sliced
Tamarind extract : 2 teaspoons or extracted out of a lemon.
Red chili powder: 1/2 teaspoon
Turmeric: 1/4 teaspoon
Salt to taste

For Tempering:
Minappapu/ Urad dal : 1 teaspoon
Jeelakarra/Jeera/Cumin seeds : 1 teaspoon
Aavalu / Mustard seeds : 1 teaspoon
Dry red chilies:1 broken

Method :

Wash and soak Ulavalu overnight.
Take a large vessel with about 2 liters if water, add the soaked Ulavalu and bring them to a boil. The liquid color changes to dark brown.
Drain the water, take 1/2 cup of boiled Ulavalu and make a paste.
Heat oil in a pan, add all ingredients listed under for tempering and fry them till the seeds splatter.
Add curry leaves, green chilies and onion. Sauté them for 2 minutes and tomatoes. Sauté for another 3 minutes.
Add the Ulavala paste and water. Add salt, turmeric, tamarind extract and red chili powder and bring it to a boil. Let them boil for 3-4 minutes.
Turn off the stove and serve hot or at room temperature with rice and heavy cream or fresh butter.

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1 comment:

  1. I've heard a lot about ulava charu, but never tasted it. I will have to try this out some time.