Ulava Charu
A deeply flavored Andhra horse gram soup with a rich, earthy taste and silky texture. Slow-cooked gram, tamarind, garlic, and a simple tempering come together into a comforting bowl that pairs beautifully with hot rice.
For 4 servings
- prep · ~15 min
Soak the horse gram and get the tamarind ready.
1.Wash the horse gram well and soak it in plenty of water overnight.2.Drain the soaked horse gram before cooking.3.Soak the tamarind in a little warm water and squeeze out a smooth pulp. - pressure cook · ~40 min
Pressure cook the horse gram.
Add the soaked horse gram and 5 cups water to a pressure cooker. Cook on medium heat for 35 to 40 minutes, until the gram is very soft and the cooking liquid is dark and flavorful.
TIPCook it until the gram crushes easily between your fingers, or the charu will lack body. - mix · ~10 min
Blend and strain the cooked gram.
1.Cool the cooked horse gram slightly.2.Blend the horse gram with some of its cooking liquid to a smooth puree.3.Strain the puree through a medium sieve, pressing well to extract as much liquid as possible.4.Keep the strained liquid aside as the base for the charu. - temper · ~2 min
Make the tempering.
1.Heat oil in a pot over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, dried red chili, and curry leaves and cook for a few seconds.4.Add the crushed garlic and let it turn fragrant. - saute · ~8 min
Cook the onion and tomato.
1.Add the chopped onion and green chili to the pot.2.Cook until the onion turns soft and lightly golden, about 4 to 5 minutes.3.Add the tomato, turmeric powder, and red chili powder.4.Cook until the tomato softens and breaks down. - simmer · ~15 min
Simmer the charu.
Pour in the strained horse gram liquid and tamarind pulp. Add salt, bring it to a gentle simmer, and cook for 12 to 15 minutes until slightly thickened and well blended.
TIPKeep the heat gentle once the tamarind goes in, so the flavors stay rounded and the soup does not taste harsh. - garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the horse gram overnight; under-soaked dal stays gritty and gives a thinner charu.
- 2Pressure cook until the beans mash easily between your fingers, or the soup will lack its signature body.
- 3Blend with some cooking liquid while still warm, then strain well to get a silky, restaurant-style texture.
- 4Do not brown the garlic too much in the tempering; lightly golden keeps the flavor sweet, not bitter.
- 5After adding tamarind, keep the simmer gentle so the sourness stays rounded and the charu does not taste sharp.
- 6If the charu thickens on standing, loosen it with a little hot water before serving with rice.
- 7Ulava Charu tastes even better the next day; refrigerate and reheat slowly so the flavors deepen without splitting.
Adapt it for your goals.
Spicier
Add an extra green chili or more red chili powder if you want a sharper, hotter charu to pair with plain rice.
no onionNo-onion
Skip the onion for a simpler, more broth-forward version where the horse gram, tamarind, and garlic stand out more clearly.
rustic unstrainedRustic-unstrained
Skip straining after blending for a thicker, more rustic charu with extra fiber and a heartier mouthfeel.
ghee temperingGhee-tempering
Use ghee instead of oil in the tempering for a richer aroma and a more festive finish.
Why this is on our healthy list.
Rich in Legume Protein
Horse gram adds plant protein and makes this soup more sustaining than a thin rasam-style broth.
Good Source of Fiber
Horse gram, onion, and tomato contribute fiber, especially if you choose a less heavily strained version.
Digestive Spice Support
Garlic, cumin, curry leaves, and tamarind bring traditional digestive warmth and complexity to the dish.
Frequently asked questions
Yes. Simmer the soaked horse gram in a heavy pot until very soft; it will take longer, but the gram must fully break down for good body.
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