Ingredients
- Ulavulu/ Horse gram - 250 gms, soaked over night
- Small Onions - 10, skin peeled
- Green Chillies - 5-6, slit in lengthwise
- Tamarind paste - 2 tbsps
- Turmeric powder - ½ tsp
- Jaggery - 1 tsp, powdered (optional)
- Water as required
- Salt to taste
To Grind
- Onions - 1, medium size, optional
- Coriander seeds - 1 tbsp
- Cumin seeds - 1 tsp
- Ginger - 1” piece, optional
- Garlic - 6-8 cloves
- Pepper - ½ tsp, optional
To Temper
- Mustard Seeds – 1 tsp
- Curry leaves - 2-3 springs
- Dry Red Chillies - 2, broken into two
- Oil as needed
To Garnish
Coriander leaves, fresh cream and Butter
Preparation Method
Wash the ulavalu (horse gram) and soak overnight.
Once again wash the dal in the morning, add 3 cups (1:3 ratio) of water.
Cook it in the pressure pan for 4 whistles. Cool and open. Strain the water and keep it aside the stock.
Take half of the dal and grind into paste. Use the strained water can be used for grinding.
Keep it aside.
Chop onions, green chillies, garlic and ginger.
Dry roast coriander seeds, cumin seeds, pepper and lastly add ginger, garlic & onion and switch of the flame. Grind this in a mixer grinder.
Heat oil/butter in a deep pan, add mustard seeds. Wait till they splutter, add onions, red chillies and curry leaves. Fry till the onion has become translucent.
Add the ground paste, sauté for a minute.
Pour some water, green chillies, turmeric powder, salt and the tamarind paste.
Boil this till the raw smell of the mixture goes off and till the nice aroma comes. It will take about 10-15 minutes.
Now add the stock and little jaggery if needed. Boil till the chaaru is not too thick.
Add chopped coriander leaves just before removing from the stove.
Add fresh cream or butter on the top.
Serve with hot steam rice/ idly’s/ chapatti’s and any paalu posina vegetable as curry.
Variation
- The remaining dal can be made as sundal. Take a 1 tbsp oil, add mustard seeds, dry red chillies, urad dal, chana dal, curry leaves and onions. Stir fry for a minute. Mix this with cooked ulavalu. Coconut scrapings can be added for extra taste. Ulavalu sundal is ready to eat.
- Dilute this dish with more water and this Ulavalu (Horse gram soup) soup is ready.
Word of Caution
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