Ulava Charu
A traditional Andhra delicacy, this tangy and earthy soup is made from horse gram. Its deep, complex flavor comes from slow cooking, tamarind, and a fragrant tempering, offering a true taste of rural Telugu cuisine.
For 4 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Soak the Horse Gram (Overnight)
- b.Rinse the horse gram thoroughly under running water to remove any debris.
- c.Place the rinsed horse gram in a large bowl and cover with at least 4 cups of water.
- d.Let it soak for a minimum of 8 hours, or preferably overnight. This step is crucial for softening the tough lentils.
- 2
Step 2
- a.Cook Horse Gram and Extract Broth (55 minutes)
- b.Drain the soaking water. Transfer the soaked horse gram to a pressure cooker.
- c.Add 6 cups of fresh water. Secure the lid and pressure cook on medium-high heat for 12-15 whistles, or for about 45-50 minutes, until the lentils are completely soft and mushy.
- d.Allow the pressure to release naturally. Once safe to open, strain the cooked mixture through a fine-mesh sieve into a large pot, collecting all the liquid. This dark, nutrient-rich liquid is the 'ulava charu'.
- e.Press the cooked lentils gently with a spoon to extract maximum liquid. Set the leftover cooked lentils aside for other dishes.
- 3
Step 3
- a.Prepare Base and Simmer (15 minutes)
- b.While the horse gram cooks, soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze the pulp to extract a thick juice, then strain it, discarding the solids.
- c.Add the extracted tamarind juice to the pot with the ulava charu.
- d.Stir in the chopped tomato, turmeric powder, red chilli powder, coriander powder, and salt.
- e.Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer gently for 12-15 minutes. This allows the raw spice flavors to cook out and meld together.
- 4
Step 4
- a.Prepare the Tempering (5 minutes)
- b.While the charu simmers, heat the sesame oil in a small tadka pan over medium heat.
- c.Add the mustard seeds. Once they begin to splutter, add the cumin seeds, broken dried red chillies, and curry leaves. Sauté for 30 seconds until fragrant.
- d.Add the asafoetida, followed immediately by the chopped onion and slit green chillies.
- e.Sauté for 3-4 minutes until the onions turn soft and translucent.
- f.Add the ginger-garlic paste and cook for another minute until its raw smell disappears.
- 5
Step 5
- a.Combine and Final Simmer (5 minutes)
- b.Carefully pour the entire hot tempering mixture into the simmering charu. Stir well to combine.
- c.Increase the heat slightly and let the charu simmer for another 3-5 minutes to absorb the flavors of the tempering.
- d.For a richer taste, stir in the optional butter until it melts. Turn off the heat.
- e.Garnish with freshly chopped coriander leaves. Serve hot with steamed rice and a dollop of cream or ghee.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Overnight soaking of horse gram is non-negotiable for it to cook properly and become tender.
- 2The key to a flavorful Ulava Charu is the slow simmering process after adding spices and tamarind. Do not rush this step.
- 3Don't discard the cooked horse gram lentils. They can be mashed with spices to make a stir-fry (kura) or added to roti dough.
- 4For a deeper flavor, you can lightly dry roast the horse gram before soaking.
- 5The charu tastes even better the next day as the flavors have more time to mature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Add Vegetables
You can add drumsticks or shallots (sambar onions) to the charu while it simmers for extra flavor and texture.
Sweet & SourSweet & Sour
For a hint of sweetness to balance the tang, add a small piece of jaggery (about 1 teaspoon, grated) along with the tamarind extract.
Creamy VersionCreamy Version
For a restaurant-style finish, stir in 2-3 tablespoons of fresh cream along with the butter at the end.
Garlic TemperingGarlic Tempering
Add 3-4 cloves of lightly crushed garlic to the tempering along with the onions for a more pungent, garlicky aroma.
Why this is on our healthy list.
Rich in Plant-Based Protein
Horse gram is one of the richest vegetarian sources of protein, which is essential for muscle repair, building tissues, and overall body function.
High in Dietary Fiber
The high fiber content in horse gram aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can support weight management.
Excellent Source of Iron
This dish is a good source of iron, a mineral crucial for forming hemoglobin and preventing anemia. Regular consumption can help combat fatigue and boost energy levels.
Aids in Weight Loss
Horse gram is known in traditional medicine for its properties that help in managing weight. It is low in fat and high in fiber and protein, making it a satisfying and nutritious choice.
Frequently asked questions
Ulava Charu is a traditional, rustic soup or rasam from the Andhra Pradesh region of India. It is made from the broth of cooked horse gram (ulavalu), which is then flavored with tamarind, tomatoes, and a special tempering of spices.