ULLAVALA CHARU | How to make ULLAVALA CHARU

By Affaf Ali  |  20th Apr 2018  |  
5 from 1 review Rate It!
  • ULLAVALA CHARU, How to make ULLAVALA CHARU
ULLAVALA CHARUby Affaf Ali
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

0

1

About ULLAVALA CHARU Recipe

Ullavalu Charu is a hot favourite traditional dish from Andhra/ Telangana. The star ingredient in this dish is Horse gram or Ullavalu which is healthy, nutritious and delicious. Tamarind pulp and chillies boosts the flavours. Teamed with steaming hot rice is sheer bliss!!! Give it a try foodies.

ULLAVALA CHARU

Ingredients to make ULLAVALA CHARU

  • horsegram – 1cup
  • turmeric powder – 1/2tspn
  • tamarind – size of one large lemon
  • garlic pods – 20
  • red chilly powder – 1tspn
  • green chilly – 2
  • onion – 2medium or 1 large
  • salt – according to taste
  • For Tempering:
  • fenugreek – 1/2tsp
  • fennel seeds – 1tspn
  • mustard seeds – 1/2tspn
  • cumin seeds – 1/2tspn
  • curry leaves – 2sprigs
  • asafoetida – 2generous pinches
  • garlic – 5pods
  • Dry red chilly – 2
  • For garnishing:
  • coriander leaves – 3tspns

How to make ULLAVALA CHARU

  1. Clean, wash and soak horse gram in sufficient water overnight or for 8hours.
  2. Soak tamarind for 30minutes, using one glass water extract pulp. Set aside.
  3. In a large pressure cooker add horse gram and 1litre water. Cook for 5 to 6 whistles. Once pressure is released, separate horse gram and water. Retain water to make charu.
  4. Take handful of horse gram and grind to coarse mixture. This mixture gives thickness to the dish.
  5. In a large thick bottom vessel/ pot, add horsegram water, the coarse ground mixture, finely chopped onion cubes, coarsely chopped garlic pieces, tamarind pulp, slit green chillies, chilly powder, turmeric powder. Add 1 to 1.5 litre water and cook on medium flame for 45 minutes. Check for consistency and add /reduce water accordingly.
  6. For Tempering:
  7. In a tempering vessel heat sufficient oil, add mustard seeds, cumin, fennel, fenugreek, curry leaves, red chilly pieces, asafoetida and garlic pieces (crushed). Fry on medium flame till aromatic. Transfer tempering to charu. Add salt according to taste.
  8. Garnish with finely chopped coriander slices.
  9. Serve hot with steamed rice.
  10. Red chilly, green chilly and tamarind can be adjusted to individuals spice preference.

My Tip:

Ullavalu Charu tastes better as it gets old, few hours from preparation.

Reviews for ULLAVALA CHARU (1)

Milli Garg6 months ago

Nice presentation.
Reply
Affaf Ali
6 months ago
Thank you Milli