Horse gram soup - Kollu rasam - Ulavacharu recipe
This is a simple and delicious soith Indian style ulavacharu recipe. Also called kollu rasam or horse gram rasam. This recipe includes both Instant pot and stovetop methods.
Servings 4
Equipment
Ingredients
Main ingredients of ulavacharu
- ½ cup Horse gram raw
- 3-4 cups water
- ½ tablespoon tamarind paste if using fresh, use gooseberry sized tamarind
- 1 red chili
- 4 garlic cloves
- 1 small onion
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon fenugreek powder
- Salt to taste
Ingredients for tadka
- 1.5 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 sprig curry leaves
- 2 red chili
- Pinch of hing optional
Instructions
Instant pot instructions
- Soak horse gram for at least 8 hours in 3-4 cups of water. Then, drain the soaked horse gram and wash it twice to remove impurities.
- Now add washed horse gram to the instant pot inner pot.
- Add water to this now and close the Instant pot with its lid. Seal the vent.
- Start the Instant pot in manual or pressure cook mode and cook it on high pressure for 15 minutes.
- Once the instant pot beeps, switch it off and let the pressure release naturally or wait for 10 minutes and then do a quick pressure release.
- Now strain the water from horse gram and reserve both water and cooked horse gram separately.
- Take ¾ cup of cooked horse gram into a mixer grinder. To this, add red chili, chopped onion, garlic cloves, tamarind and blend it into a smooth paste using water.
- Wipe off the instant pot inner pot once and start the instant pot again in sautee mode.
- To the hot pot, add oil, mustard seeds, cumin seeds, curry leaves, and hing.
- Once they splutter, add the reserved water to the instant pot inner pot.
- Add this blended paste to the instant pot along with salt, coriander powder, cumin powder, fenugreek powder, and turmeric powder.
- Mix everything well and let it boil for 8 to 10 minutes until you see a thick frothy top on the rasam.
- Switch off the Instant pot and serve the Ulavacharu with hot rice.
Stovetop instructions
- Soak horse gram for at least 8 hours in 3-4 cups of water. Then, 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 on medium flame(approximately 7-8 whistles)
- 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.
- 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.
- Serve the ulavacharu with hot rice and a dollop of ghee.
Notes
Adjust water for desired consistency.