Ulava Charu | Kollu Rasam

Ulava Charu or Kollu Rasam - A Recipe from Andhra Pradesh

Ulava Charu or Kollu Rasam (I have also heard it being described as Horse Gram Soup :)) is a winter specialty from Andhra Pradesh. It is made only in winter because Ulavalu or Horse Gram which is the main ingredient generates a lot of heat and so is avoidable when the weather is hot.

As winter has made a gentle entry into Mumbai, I thought I will make it over the weekend. I had another ulterior motive for making Ulava Charu. Horse Gram is well-known for being effective in weight management. So after the Diwali festivities, as I settle back into the normal eating patter, the focus goes back onto healthy eating and of course, losing those extra pounds/kilos that one gains during the festive season. 🙂

Ulava, Kollu or Horse Gram is a super food because it is low on fat while being high on protein, iron and calcium. Read more about the benefits of this pulse.

Ulava Charu was never made in our home and I first had it at Bhima’s Deluxe Restaurant in Tirupati. Every visit to Tirupati includes at least one complete meal at Bhima’s and on one such trip about fifteen years ago, the server convinced me and Amma to try Ulava Charu. I am glad we did because we instantly fell in love with it.

There is something about eating steamed rice mixed with hot Ulava Charu and white butter that can gladden the soul!

How to Make Kollu Rasam | Ulava Charu

Serves: 4

Soaking Time: 8 to 10 Hours

Cooking Time: 1 Hour

Ingredients

  1. Ulavalu, Kollu, Kulith, or Horse Gram – 1 Cup
  2. Shallots or Madras Onions – 10
  3. Thick Tamarind Paste – 1 tsp
  4. Green Chillies – 2
  5. Red Chilli Powder – 3/4 tsp
  6. Turmeric – 1/4 tsp
  7. Rai or Mustard Seeds – 3/4 tsp
  8. Jeera or Cumin Seeds – 1/2 tsp
  9. Garlic Cloves – 2 Large (optional)
  10. Curry Leaves – 4 or 5
  11. Oil – 1 tbsp
  12. Asafoetida or Hing – A Pinch
  13. Salt to Taste
Kollu Rasam or Ulava Charu
Kollu Rasam or Ulava Charu

Method to Make Ulava Charu or Kollu Rasam

  1. Preparing the Ulavalu, Kollu, or Horse Gram
    1. Wash the ulavalu well.
    2. Soak in 3 cups water for 8 to 10 hours.
      Soaked Ulavalu or Kollu
    3. Drain the water.
    4. Add 3 cups water and pressure cook the ulavalu for 4 or 5 whistles. After cooking the ulavalu should be soft (break when pressed but not mashed).
      Boiled Horse Gram or Ulavalu
    5. Drain and save the water in which the ulavalu were cooked.
    6. Take about 2/3 cup of the boiled ulavalu and set aside the rest to make Kollu Poriyal.
    7. Drain the Ulavalu

Method to Make Ulava Charu or Kollu Rasam

  1. Dissolve the tamarind pulp in the water in which the lentils were cooked.
  2. Grind the 2/3 cup ulavalu to a fine paste.
  3. In a heavy-bottomed vessel, heat the oil.
  4. Add mustard seeds and wait till they splutter.
  5. Add cumin seeds and slit green chillies.
  6. Stir-fry for a few seconds till the cumin starts to change colour.
    Tempering
  7. Add the shallots, crushed garlic, and curry leaves.
  8. Stir-fry for 2 to 3 minutes.
    Add onions, chillies and garlic
  9. Add the saved water + tamarind mix.
  10. Add chilli powder, turmeric, and hing.
    Boil Horse gram Water and Tamarind Paste
  11. Mix well.
  12. Let the mix boil and reduce by a third.
    Reduce by one-third
  13. Add the ground ulava or kollu.
    Add Horse Gram Paste
  14. Add about 1/4 cup water.
  15. Mix well.
  16. Boil till the Ulava Charu thickens.
  17. Serve hot with steamed rice and white butter or ghee.
    Ulava Charu - Andhra Special Recipe

 

 

Ulava Charu or Kollu Rasam - A Recipe from Andhra Pradesh
Print
Ulava Charu or Kollu Rasam
Prep Time
8 hr
Cook Time
1 hrs
Total Time
9 hr
 
Ulava Charu is a very popular in Andhra Pradesh. It is made only in winters as the main ingredient Ulavalu (Horse Gram in English, Kollu in Tamil, and Kulith in Marathi) generates a lot of heat. It is commonly eaten with steamed rice and white butter.
Course: Main Course
Cuisine: Andhra Pradesh, Indian
Servings: 4 People
Author: Aruna Panangipally
Ingredients
  • Gram Ulavalu Kollu, Kulith, or Horse - 1 Cup
  • Shallots or Madras Onions - 10
  • tsp Thick Tamarind Paste - 1
  • Green Chillies - 2
  • tsp Red Chilli Powder - 3/4
  • tsp Turmeric - 1/4
  • tsp Rai or Mustard Seeds - 3/4
  • tsp Jeera or Cumin Seeds - 1/2
  • Cloves Garlic - 2 Large optional
  • Leaves Curry - 4 or 5
  • tbsp Oil - 1
  • Asafoetida or Hing - A Large Pinch
  • Salt to Taste
Instructions
Method to Prepare the Ulavalu
  1. Preparing the Ulavalu, Kollu, or Horse Gram
  2. Wash the ulavalu well.
  3. Soak in 3 cups water for 8 to 10 hours.
  4. Drain the water.
  5. Add 3 cups water and pressure cook the ulavalu for 4 or 5 whistles.
  6. Drain and save the water in which the ulavalu were cooked.
  7. Take about 2/3 cup of the boiled ulavalu and set aside the rest to make Kollu Poriyal.
  8. Dissolve the tamarind pulp in the water in which the lentils were cooked.
  9. Grind the 2/3 cup ulavalu to a fine paste.
Method to Make Ulava Charu or Kollu Rasam
  1. In a heavy-bottomed vessel, heat the oil.
  2. Add mustard seeds and wait till they splutter.
  3. Add cumin seeds and slit green chillies.
  4. Stir-fry for a few seconds till the cumin starts to change colour.
  5. Add the shallots, crushed garlic, and curry leaves.
  6. Stir-fry for 2 to 3 minutes.
  7. Add the saved water + tamarind mix.
  8. Add chilli powder, turmeric, and hing.
  9. Mix well.
  10. Let the mix boil and reduce by a third.
  11. Add the ulava or kollu paste.
  12. Add about 1/4 cup water.
  13. Mix well.
  14. Boil till the Ulava Charu thickens.
  15. Serve hot with steamed rice and white butter or ghee.
Recipe Notes
You will have a lot of left over Ulavalu. Fear not, we will make Kollu Poriyal with it.
Eat Ulava Charu in moderation as it generates a lot of heat in the body.
Do include white butter or ghee when you eat Ulava Charu because it moderates the heat and adds to the protein.

 

 

 

11 thoughts on “Ulava Charu | Kollu Rasam

    1. Absolutely... please do eat only small quantities at a time because the heat generated by horse gram is enormous, that has its own consequences. Also, horse gram is rather difficult to digest and so be sure it is cooked properly.
  1. wow.. I do this rasam but never tried adding onions. Will try that. You know what there is a restaurant in south bay called ulava charu. Yet to try there.. great recipe Aruna
  2. This looks and sounds amazing! I have never herd of horse gram before but I wish I would get some! This would be so perfect for me right now.. there is a nice layer of snow on the ground so I could do with so hearty warming food. Thanks for sharing at FF.
  3. Had to do a little research on your soup - apparently horse gram is a very healthy lentil but only available in India? I'm sure one could substitute with another lentil. I love lentil soup and make a different version - always good! Thanks for sharing with Fiesta Friday :)

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.