Ulvu Charu (Horse Gram Rasam)
Category : Regional cuisine, Andhra
Time Taken : 15-30 mins
Time Taken : 15-30 mins
Ingredients:
horse gram (kollu, huruli, kulth) - ½ kg
tamarind - size of 2 small limes
cumin - 1 tsp
fenugreek - ½ tsp
corriander seeds - 1 tbsp
pepper - 1 tsp
garlic - 10-15 flakes
cinnamon - 1 piece
cloves - 2
red chillies - 6 or to taste
For Seasoning:horse gram (kollu, huruli, kulth) - ½ kg
tamarind - size of 2 small limes
cumin - 1 tsp
fenugreek - ½ tsp
corriander seeds - 1 tbsp
pepper - 1 tsp
garlic - 10-15 flakes
cinnamon - 1 piece
cloves - 2
red chillies - 6 or to taste
oil - 2 tbsp
mustard - 1 tsp
cumin - 1 tsp
garlic - 4 flakes
curry leaves
sugar or jaggery - little, optional
salt to taste
Methodmustard - 1 tsp
cumin - 1 tsp
garlic - 4 flakes
curry leaves
sugar or jaggery - little, optional
salt to taste
- Soak Tamarind in 1 cup of water and extract the juice few.
- Pressure cook Horse gram with 6 cups of water for 45 minutes. Strain and extract stock.
- Add 2 cups of water to the strained gram, simmer for 10 minutes and strain again to get a some more stock.
- Add it to the first extract.
- Roast all the ingredients from cumin to red chilies with little oil and grind with 3 Tbsp of the cooked gram to a paste.
- Add the paste to the stock.
- Add tamarind juice, salt and jaggery or sugar if using. Simmer for 10 minutes.
- Heat 2 Tbsp of oil for seasoning.
- Add mustard and cumin.
- When they crackle, add garlic.
- Fry till brown.
- Add curry leaves.
- Add the seasoning to the charu.
Serves: 6 to 8
Note:
This is thicker than usual rasam and thinner than dal or pappu
This is thicker than usual rasam and thinner than dal or pappu