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Photo of ULLAVALA CHARU by Affaf Ali at BetterButter


Affaf Ali
30 minutes
Prep Time
60 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Pressure Cook
  • Boiling
  • Frying
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. horsegram – 1cup
  2. turmeric powder – 1/2tspn
  3. tamarind – size of one large lemon
  4. garlic pods – 20
  5. Red chilly powder – 1tspn
  6. Green chilly – 2
  7. onion – 2medium or 1 large
  8. salt – according to taste
  9. For Tempering:
  10. fenugreek – 1/2tsp
  11. Fennel seeds – 1tspn
  12. Mustard seeds – 1/2tspn
  13. cumin seeds – 1/2tspn
  14. Curry leaves – 2sprigs
  15. asafoetida – 2generous pinches
  16. garlic – 5pods
  17. Dry Red chilly – 2
  18. For garnishing:
  19. coriander leaves – 3tspns


  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.

Reviews (1)  

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Milli Garg
Milli Garg   Apr-24-2018

Nice presentation.

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