Name: ULLAVALA CHARU recipe by Affaf Ali at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Clean, wash and soak horse gram in sufficient water overnight or for 8hours.
Soak tamarind for 30minutes, using one glass water extract pulp. Set aside.
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.
Take handful of horse gram and grind to coarse mixture. This mixture gives thickness to the dish.
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.
For Tempering:
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.
Garnish with finely chopped coriander slices.
Serve hot with steamed rice.
Red chilly, green chilly and tamarind can be adjusted to individuals spice preference.

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