Ulava Charu – Horsegram Lentil Soup

2013-07-30
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 45m
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Ingredients:

  • 1 Cup Ulavalu (Soak overnight)
  • ½ Cup Chopped Onion
  • 2 Tbs Corriander Seeds
  • 1 Tbs Cumin Seeds
  • 1 Tbs Black Pepper
  • 2 Garlic Cloves
  • 2 Tbs Thick Tamarid Juice
  • 1 Tbs Jaggery
  • Salt for taste
  • 3 Tbs Butter

Seasoning

  • 1 Tbs Mustard
  • 1 Tbs Jeera
  • 1 Red Chili
  • Pinch of Hing (Asafoetida)
  • 1 Tbs Butter
1. Soak Ulavalu (Horse Gram) overnight.
2. Use 6 Cups of water to cook 1 cup of Ulavalu. So that you have the brown liquid left after cooking them.Remove the liquid and keep it aside.
3. Heat a pan with 1 Tbs of Butter. Fry Onions till they turn Brown. Dry Roast Corriander, Cumin and Black Pepper.
4. Grind the Horse Gram into a paste long with Roasted Corriander seeds, Cumin , Garlic and Black Pepper.
5. Add this paste to the Brow Liquid along with Onions, Jaggery, Tamarind paste and Salt. Let it cook till it becomes a thick paste.
6. Heat pan with Butter and add Mustard, Jeera & Red chili to it. Fry them till Mustard starts spluttering. Add Hing to it and mix the seasoning to the Charu.
7. Add the remaining butter on top of the Rasam.
* Serve it with Extra Butter. It tastes Yummy.

Ulava Charu – Horsegram Lentil Soup
 
Ulava Charu is a yummy Andhra Recipe served with Butter. It tastes delicious and even gives Good Iron to your body.
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • 1 Cup Ulavalu (Soak overnight)
  • ½ Cup Chopped Onion
  • 2 Tbs Corriander Seeds
  • 1 Tbs Cumin Seeds
  • 1 Tbs Black Pepper
  • 2 Garlic Cloves
  • 2 Tbs Thick Tamarid Juice
  • 1 Tbs Jaggery
  • Salt for taste
  • 3 Tbs Butter
  • Seasoning
  • 1 Tbs Mustard
  • 1 Tbs Jeera
  • 1 Red Chili
  • Pinch of Hing (Asafoetida)
  • 1 Tbs Butter
Instructions
  1. Soak Ulavalu (Horse Gram) overnight.
  2. Use 6 Cups of water to cook 1 cup of Ulavalu. So that you have the brown liquid left after cooking them.Remove the liquid and keep it aside.
  3. Heat a pan with 1 Tbs of Butter. Fry Onions till they turn Brown. Dry Roast Corriander, Cumin and Black Pepper.
  4. Grind the Horse Gram into a paste long with Roasted Corriander seeds, Cumin Garlic and Black Pepper.
  5. Add this paste to the Brow Liquid along with Onions, Jaggery, Tamarind paste and Salt. Let it cook till it becomes a thick paste.
  6. Heat pan with Butter and add Mustard, Jeera & Red chili to it. Fry them till Mustard starts spluttering. Add Hing to it and mix the seasoning to the Charu.
  7. Add the remaining butter on top of the Rasam.
Notes
* Serve it with Extra Butter. It tastes Yummy.

 

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