Simple and delicious Andhra style horse gram rasam recipe
Main Course, Soup
Horse gram (unsoaked ulavalu)
tamarind (gooseberry sized)
coriander seeds powder
cumin and fenugreek powder
Salt to taste
Ingredients for tadka
Pinch of hing (optional)
Soak horse gram for at least 8 hours in 4 cups of water. Drain the soaked horse gram and wash it twice to remove impurities.
Add thoroughly washed horse gram and water to the pressure cooker.
Cook it for 15 to 20 minutes (approximately 7-8 whistles).
Horse gram will not turn mushy even though you cook for this long time. They retain their structure as shown in the picture.
Once the pressure settles down, strain the horse gram and collect the strained liquid into a vessel or pan in which you plan to make rasam.
Now take a mixer jar and add 3/4th cup of cooked ulavalu (horse gram) to it.
Also add red chili, tamarind, roughly chopped onion, garlic cloves to the mixer grinder and grind it into a smooth paste using 3/4th cup water.
Add this paste to horse gram water and put it to boil on the stove. To this add turmeric powder, coriander powder, cumin and methi powder, salt.
Let the ulavacharu boil for 10 to 12 minutes on medium flame. You should see the frothy top on the rasam.
While horse gram rasam is boiling, heat a small kadai and add oil to make tadka in it.
Add cumin seeds, mustard seeds, whole red chili, and curry leaves to the hot oil and let it splutter.
Switch off the stove and add a pinch of hing to the tadka. It's optional but recommended for authentic taste.
By now ulavacharu will be boiled thoroughly and it will not have any raw smell.
Add the tadka to the boiling ulavacharu and switch off the flame.
If you want you can add chopped coriander leaves now. Serve the ulavacharu with hot rice and a dollop of ghee.
Adjust water for desired consistency.