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.
1PinchAsafoetida or Hing - A Large Pinch(Omit for gluten-free diet)
A Few Curry Leaves
Salt to Taste
Instructions
Method to Prepare the Ulavalu
Preparing the Ulavalu, Kollu, or Horse Gram
Wash the ulavalu well.
Soak in 3 cups water for 8 to 10 hours.
Drain the water.
Add 3 cups water and pressure cook the ulavalu for 4 or 5 whistles.
Drain and save the water in which the ulavalu were cooked.
Take about 2/3 cup of the boiled ulavalu and set aside the rest to make Kollu Poriyal.
Dissolve the tamarind pulp in the water in which the lentils were cooked.
Grind the 2/3 cup ulavalu to a fine paste.
Method to Make Ulava Charu or Kollu Rasam
In a heavy-bottomed vessel, heat the oil.
Add mustard seeds and wait till they splutter.
Add cumin seeds and slit green chillies.
Stir-fry for a few seconds till the cumin starts to change colour.
Add the shallots, crushed garlic, and curry leaves.
Stir-fry for 2 to 3 minutes.
Add the saved water + tamarind mix.
Add chilli powder, turmeric, and hing.
Mix well.
Let the mix boil and reduce by a third.
Add the ulava or kollu paste.
Add about 1/4 cup water.
Mix well.
Boil till the Ulava Charu thickens.
Serve hot with steamed rice and white butter or ghee.
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.