Ulava charu is a thick horsegram lentil soup relished especially during winter as it gives heat to the body. Horsegram or Ulavalu are very healthy as they help prevent kidney stones and also provide relief for cough.
Ingredients
Ulavalu - 1 1/2 cups
Tamarind paste - 1/3 cup
Red chilies - 3
Curry leaves - 1 sprig
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Salt
Chilli powder - 1/3 tsp
Coriander powder - 1/3 tsp
Pepper powder - 1/2 tsp
Dry coconut powder - 1 tsp (optional)
Onions - 4-5 button onions (optional)
Garlic - 6-7 cloves crushed
Steps
1. Soak the horsegram overnight.
2. Put the horsegram in a pressure cooker and pour water so that it comes about 4 inches above the gram.
3. Pressure cook.
4. The liquid has an earthy brown color.
Strain the liquid and separate the cooked horsegram. This gram will not have a mushy appearence as compared to other lentils.
5. Take 1/2 cup of cooked dal and blend it into a very smooth paste along with a couple of garlic cloves. The remaining left over dal can be used to make a tasty snack.
6. Heat 2 tbsp oil in a pot. Add mustard seeds and cumin seeds. After they splutter throw in the red chillies, curry leaves and garlic. Fry till the garlic turns a little brown.
7. Now add the coconut powder and horsegram paste and cook for a minute.
8. Add the strained liquid and mix well. Also add salt, chilli, pepper, coriander powders and tamarind paste.
9. Let it cook on medium-high for 35-40 minutes. Stir occasionally.
Serving ideas
Serve with hot rice and a dollop of butter/cream.
Meal today: Ulava Charu
Tips
This dish remains fresh for 10-15 days when stored in refrigerator. Do not use onions or fresh coconut if you intend to store it.
As it rests, this soup becomes thicker. So it is better to make it runny.
The leftover ulavalu can be made into a chutney.
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