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Ulavacharu recipe
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Ulavacharu

This is a simple and delicious Andhra style ulavacharu recipe. Also called as kollu rasam or horse gram rasam is so healthy and protein-rich dish.
Course Main Course, Side Dish, Soup
Cuisine Indian
Keyword horse gram soup recipe, kollu rasam recipe, ulavacharu recipe
Prep Time 20 minutes
Cook Time 15 minutes
Soaking time 8 hours
Servings 4 - 5
Author Sravanthi

Ingredients

Main ingredients of ulavacharu

  • ½ cup Horse gram unsoaked ulavalu
  • 3-4 cups water
  • ½ tbsp tamarind gooseberry sized
  • 1 red chili
  • 4 garlic cloves
  • 1 small onion
  • ½ tsp turmeric powder
  • 1 tsp coriander seeds powder
  • ½ tsp cumin and fenugreek powder
  • Salt to taste

Ingredients for tadka

  • 1.5 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 1 sprig curry leaves
  • 2 red chili
  • Pinch of hing (optional)

Instructions

  • 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 or ulavalu 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 ¾th 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 ¾th 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.

Notes

Adjust water for desired consistency.