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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.