Ulavacharu Kodi

Name: Ulavacharu Kodi
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 0.5 cup horsegram (whole, soaked 8 hours or overnight, drained); 4 cup water (for boiling horsegram and extracting stock); 500 g chicken (bone-in, curry cut pieces, skin removed); 2 tsp oil; 1 tsp ghee (for finishing); 2 pcs onion (medium, finely chopped); 1 pcs tomato (medium, chopped); 3 pcs green chili (slit lengthwise); 1 tbsp ginger-garlic paste (fresh, homemade); 1 pinch turmeric powder; 1 tsp red chili powder (adjust to heat preference); 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 tsp tamarind paste (soaked in 2 tbsp warm water, pulp extracted); 0.5 tsp salt; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken into pieces); 10 pcs curry leaves (fresh); 4 pcs garlic (cloves, crushed lightly); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(178)

TASTE SCORE

9/10

A rustic, deeply savory Andhra chicken curry where the star is ulavacharu — a rich, hand-extracted horsegram stock. Chicken on the bone is slow-simmered in this earthy, spiced gravy until it falls tender. The distinct nuttiness of horsegram combined with traditional Andhra spices and a crackling tempering makes this a soulful dish best mopped up with ragi sankati or steamed rice.

PREP

30m

COOK

50m

SERVES

1 KATORI

334 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Prepare the horsegram stock (ulavacharu).
1.Drain the soaked horsegram and add to a pressure cooker with 4 cups of water.
2.Pressure cook on high for 5-6 whistles, then let the pressure release naturally.
3.Once cool enough to handle, mash the cooked horsegram well with the back of a ladle.
4.Strain the mashed mixture through a muslin cloth, pressing to extract all the rich, dark liquid.
5.Reserve this ulavacharu stock and set the strained horsegram solids aside for another use.
TIPThe stock should be dark brown and slightly viscous. This is the soul of the dish.
prep · ~15 min
Marinate the chicken.
1.In a bowl, mix the chicken pieces with turmeric powder, 1 pinch of salt, and half the red chili powder.
2.Set aside to marinate for 15 minutes.
saute · ~15 min
Sauté the aromatics.
1.Heat oil in a deep pan or kadhai over medium heat.
2.Add the finely chopped onions and sauté until deep golden brown (8-10 minutes).
3.Add the ginger-garlic paste and sauté until the raw smell disappears (1 minute).
4.Add the chopped tomato and slit green chilies. Cook until the tomatoes turn soft and mushy (3-4 minutes).
TIPTake your time browning the onions — the deep color adds richness to the gravy.
saute · ~1 min
Bloom the spice powders.
1.Reduce the heat to low. Add the remaining red chili powder, coriander powder, and cumin powder.
2.Stir continuously for 30 seconds to bloom the spices without burning them.
TIPKeep the heat low — burnt spices will make the curry bitter.
saute · ~7 min
Sear the chicken.
1.Add the marinated chicken pieces to the pan.
2.Sauté on medium-high heat for 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides.
simmer · ~30 min
Simmer the chicken in ulavacharu.
1.Pour the prepared ulavacharu stock into the pan.
2.Add the tamarind extract and the remaining salt. Stir well.
3.Bring the gravy to a boil, then reduce the heat to low.
4.Cover and simmer gently for 25-30 minutes, until the chicken is completely cooked and tender.
TIPThe gravy will thicken and darken as it simmers. It's ready when the oil surfaces on top.
temper · ~3 min
Prepare the finishing tempering.
1.In a small pan, heat the ghee over medium heat.
2.Add the mustard seeds and let them splutter (30 seconds).
3.Add the cumin seeds, dried red chili pieces, curry leaves, and crushed garlic cloves.
4.Fry until the garlic turns golden and fragrant (30-45 seconds).
5.Immediately pour this crackling tempering over the simmering curry.
other · ~5 min
Finish and rest the curry.
1.Sprinkle the garam masala over the curry and mix gently.
2.Turn off the heat, cover, and let the curry rest for 5 minutes to allow the flavors to meld.
garnish
Garnish with fresh coriander leaves and serve hot.
Serve the Ulavacharu Kodi hot with ragi sankati, jowar roti, or steamed white rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak horsegram for at least 8 hours to ensure it cooks soft and yields a rich, dark stock.
2
Press the mashed horsegram firmly through a muslin cloth to extract every last drop of the flavorful stock.
3
Brown the onions to a deep golden color — this builds the foundational sweetness and color of the gravy.
4
Bloom spice powders on low heat for just 30 seconds to release aroma without burning them bitter.
5
Simmer the chicken covered on low heat until the oil rises to the surface, a classic doneness cue for Andhra curries.
6
Let the curry rest for 5 minutes after the tempering and garam masala so the flavors meld harmoniously.
7
Store leftover curry in an airtight container in the fridge for up to 2 days; the flavor deepens overnight.

RECIPE VARIATIONS

Adapt it for your goals.

mild version

Mild version

Reduce red chili powder to 1/2 tsp and skip the green chilies for a family-friendly version that still retains the signature earthy horsegram flavor.

pressure cooker shortcut

Pressure cooker shortcut

After searing the chicken, add the ulavacharu and pressure cook for 2 whistles instead of simmering for 25-30 minutes — saves time while still tenderizing the meat.

mushroom & vegetable version