By Affaf Ali  |  20th Apr 2018  |  
5 from 1 review Rate It!
  • Photo of ULLAVALA CHARU by Affaf Ali at BetterButter
  • Prep Time


  • Cook Time


  • Serves






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 is a delicious dish which is liked by the people of every age group. ULLAVALA CHARU by Affaf Ali is a step by step process by which you can learn how to make ULLAVALA CHARU at your home. It is an easy recipe which is best to understand for the beginners. ULLAVALA CHARU is a dish which comes from Andhra Pradesh cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering ULLAVALA CHARU takes 30 minute for the preparation and 60 minute for cooking. The aroma of this ULLAVALA CHARU make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then ULLAVALA CHARU will be the best option for you. The flavor of ULLAVALA CHARU is unforgettable and you will enjoy each and every bite of this. Try this ULLAVALA CHARU at your weekends and impress your family and friends.


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


  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 Garg2 years ago

Nice presentation.
Affaf Ali
2 years ago
Thank you Milli