Name: Ulava Charu - A Winter Warmer and Weight-Loss Recipe recipe by Aruna P at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Ulava Kollu Kulith or Horse Gram - 1 Cup; Shallots or Madras Onions – 10; Thick Tamarind Paste – 1 tsp; Green Chillies – 2; Red Chilli Powder – 3/4 tsp; Turmeric – 1/4 tsp; Rai or Mustard Seeds – 3/4 tsp; Jeera or Cumin Seeds – 1/2 tsp; Garlic Cloves – 2 Large (optional); Curry Leaves – 4 or 5; Oil – 1 tbsp; Asafoetida or Hing – A Pinch; Salt to Taste

ABOUT Ulava Charu - A Winter Warmer and Weight-Loss Recipe RECIPE

Ulava Charu or Horse gram soup as I have heard it being described is a winter speciality from Andhra Pradesh. It is made only in winter as Ulava or Horse Gram generates a lot of heat in the body. This same property also makes Ulava a great weight-loss ingredient. All you need to savour Ulava Charu is some steamed rice and a dollop of white butter.

Ingredients Serving: 4

Ulava Kollu Kulith or Horse Gram - 1 Cup
Shallots or Madras Onions – 10
Thick Tamarind Paste – 1 tsp
Green Chillies – 2
Red Chilli Powder – 3/4 tsp
Turmeric – 1/4 tsp
Rai or Mustard Seeds – 3/4 tsp
Jeera or Cumin Seeds – 1/2 tsp
Garlic Cloves – 2 Large (optional)
Curry Leaves – 4 or 5
Oil – 1 tbsp
Asafoetida or Hing – A Pinch
Salt to Taste

Instructions

Wash the ulavalu or horse gram well.
Soak in 3 cups water for 8 hours.
Drain the water.
Add 3 cups water and pressure cook the ulavalu for 4 or 5 whistles.
Drain and save the water in which the ulavalu were cooked.
Take about 1 cup of the boiled ulavalu and set aside the rest to make Kollu Poriyal.
Dissolve the tamarind pulp in the water in which the lentils were cooked.
Grind the 1 cup ulavalu to a fine paste.
In a heavy-bottomed vessel, heat the oil.
Add mustard seeds and wait till they splutter.
Add cumin seeds and slit green chillies.
Stir-fry for a few seconds till the cumin starts to change colour.
Add the shallots, crushed garlic and curry leaves. Stir-fry for 2 to 3 minutes.
Add the saved water with tamarind mix.
Add chilli powder, turmeric and hing. Mix well.
Let the mix boil and reduce by a third.
Add the ulava or kollu paste and ¼ cup water. Mix well.
Boil till the Ulava Charu thickens.
Serve hot with steamed rice and white butter or ghee.

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