Ulavacharu recipe – Authentic Andhra style Ulavacharu

Authentic Andhra style Ulavacharu recipe with step by step instructions.తెలుగు వెర్షన్.

This is the most trending recipe in Andhra Pradesh and Hyderabad now.this is served in almost every restaurant.Ulavacharu is available in all sweet shops in both the states. Ulavacharu Chicken Curry and Ulavacharu Chicken Biryani are the popular recipes.

Making Ulavacharu at home seems to be little difficult but it is a worth trying at least for once.In villages, the people use this horse gram abundantly as a fodder for the cattle.they cook 2 to 3 kg of horse grams at a time and use the boiled horse gram for the cattle and the water(in which the horse grams were boiled) is used for making Ulavacharu.excess is given to the neighbors.

Ulavalu or horse gram is highly nutritious.horse gram is a rich source of protein, calcium and iron.they help in weight reduction.

For making Authentic Andhra style Ulavacharu/Horse gram soup/Kollu rasam, you need to soak the horse gram overnight and boil for 1 hour. use the same water in which the horse grams were soaked and do not add extra water.you can give the boiled horse gram as fodder to the cattle or just throw away. do not mash or grind the horse gram to make the gravy thick.it may ruin the actual taste of the recipe.just use the strained out water for the recipe.

Proportions

For 1 kg of Ulavalu, take 3.2 ml of water for boiling.

you will get 800 ml of water approximately after boiling.

this water reduces to half i.e 400 ml after making Ulavacharu.

it is used in making Ulavacharu chicken curry and Ulavacharu Chicken Biryani recipes.Ulavacharu goes well with hot rice and fresh cream.try and enjoy the recipe :).

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Ulavacharu Recipe

Prep Time

15 hrs

Cook Time

1 hr 45 mins

Total Time

16 hrs 45 mins

 

Homemade authentic Andhra Style Ulavacharu/Horse gram charu/Kollu rasam

Course: Main Course

Cuisine: Andhra, Hyderabadi, Indian

Servings: 6

Author: BINDU

Ingredients

• 1 kg Horse gram/Ulavalu/Kollu
• 3 to 4 tbsp tamarind paste
• 1 medium onion
• 3 green chilies , vertically slit
• 3 sprigs curry leaves
• salt as required
• 1/2 tsp turmeric powder
• 1 1/2 to 2 tsp red chili powder
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 3 to 4 tbsp oil

Instructions

Washing & Soaking

1. rinse horse gram thoroughly for 2-3 times.
2. pour 3 liters of water and soak overnight.

Boiling

1. keep the soaked water as it is and transfer the horse gram(with soaked water) into a big pressure cooker.
2. total cooking time should be 1 hour.
3. cover the cooker with lid and cook on high heat until the first whistle comes out.
4. subtract the first whistle time from 1 hour and cook rest of the time on simmer.
5. the whistles may blow or may not.so do not worry about the whistles.
6. turn off the heat and wait until the pressure is gone.

Making Tamarind Paste

1. rinse tamarind for once.
2. pour 1/2 cup of water and boil until smooth.
3. turn off the heat and let it cool down.
4. grind into a paste and keep aside.

Straining

1. remove the lid and strain out the water from horse gram.
2. do not mash or grind horse gram(and use) to make the gravy thick.
3. just take the strained out water and keep aside.

Making Ulavacharu

1. heat oil in a vessel, add mustard seeds, cumin seeds and let them splutter.
2. add chopped onions, green chilies, curry leaves and saute for a minute.
3. pour horse gram water, mix well and cook until it reduces to 3/4 Th of the original quantity.
4. turn the heat to simmer, add turmeric powder, salt, red chili powder, tamarind paste and mix well.
5. cook until the gravy thickens and turn off the heat.

Recipe Notes

serve with hot rice and fresh cream.

Video version of Ulavacharu Recipe