Ulava charu is a classic dish from the Telugu region, a rich tangy stew with strong and earthy flavors. This dish is all about celebrating the earthiness of Horsegram. The tang from tamarind and tomatoes, spice from garlic, peppercorns and dry ginger balances the earthy flavor of Horsegram. And this brawny stew Ulava charu tastes best when it’s boiled on wood fired stove for a long time.
This Ulava charu/kutt/kattu is so comforting and nourishing, that you go for one more round of meals I promise. Kattu or kutt is a rasam, a clever way to use the strained water from boiled lentils like Moong dal, Toor dal, chana dal and this Horsegram.
What are Ulavalu?
Ulavalu or horse gram is one of the ancient grains and one of the highest protein-rich lentils in use. This humble legume got its English name from its use as a staple food for horses and cattle. Horse gram can generate heat and energy in your system and therefore keeps you warm on a cold winter day. Hence, the Ulava charu, Ulava gudalu, and many more dishes using these ulavalu are specially made in winters.
Horse gram is an ancient legume that grows and propagates in arid regions, such as in the drylands in southern, central and northern parts of tropical countries namely India, Sri Lanka and Malaysia. This superfood is highly underutilised and is often looked down upon as poor man’s food. But with the recent surge of superfoods and their commercialization, people have been including this healthy legume in their regular diets.
And these ulavalu are known by various names across Indian subcontinent, listing some of them below
- Ulavalu, in Telugu speaking regions
- Kollu, in Tamilnadu
- Kulith, in Maharashtra
- gahat, in Uttarakhand
- hurli, in Karnataka
Ulavalu and its health benefits
The health benefits of horse gram seem to be innumerable. I have heard from my Grandma, that horse gram helps in curing asthma, bronchitis, leucoderma, urinary discharge, kidney stones, and heart disease. Ayurvedic cuisine also recommends horse gram for persons suffering from jaundice or water retention. It is also believed to be beneficial for cough and phlegm too.
Ingredients we need for Ulava charu
- Ulavalu / Horse gram
- Tamarind
- Dry red chilies
- Peppercorns
- Garlic
- Carom seeds
- Ginger powder
- Curry leaves
- Turmeric powder
- and basic tempering
Where did I learn to make this Ulava charu?
I have learned this recipe from Amma, my mother. Growing up, Amma used to make this Ulava charu in winters, and whenever we had a cold.
So, let’s start making the Ulava charu. Before that check out some more vegetarian main course dishes.
Stuffed peppers in creamy tomato gravy
ULAVA CHARU
Equipment
- Pressure cooker
- Skillet
Ingredients
For Charu
- 1 cup Horse gram Washed and soaked overnight
- 1 Tomato
- 4 tbsp Tamarind pulp lemon size tamarind, soak in warm water and extract the pulp
- 2 tbsp Ground ginger sonthi podi/saunth
- Salt to taste
For ground masala
- 5 cloves Garlic
- 1 tsp Coriander seeds
- 10 no Peppercorns
- ½ tsp Cumin seeds
- 1 pinch Carom seeds
Tempering
- 2 tbsp Cooking oil
- 3 cloves Garlic
- 3 no Whole dry red chillies
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 1 sprig Curry leaves
Instructions
Prepping horse gram
- Wash and soak the horse gram overnight, or soak upto 6 hours in hot water.
Method 1 - Cooking horse gram in pressure cooker
- Later add in the soaked horse gram along with the water(in which horse gram was soaked), add 2 more cups of water, into the pressure cooker.Pressure cook for 3 whistles and let the pressure release naturally.
Method 2 - Cooking horse gram in Instant pot
- Later add in the soaked horse gram along with the water(in which horse gram was soaked), add 2 more cups of water, into the inner pot of Instant pot.Press the pressure cook mode, select manual mode, and cook for 15 mins on high pressure.
Method 3 - Cooking horse gram on stove top
- Later add in the soaked horse gram along with the water(in which horse gram was soaked), add 2 more cups of water, into a large pot.Cook until the horse gram is well cooked. When you press the dal it should turn mushy.
Let's pound the garlic and spices for Ulava charu
- In a mortar and pestle, add garlic cloves, peppercorns, carom seeds, cumin seeds, coriander seeds and pound everything into a thick coarse paste.
Now time to make the brawny Ulava charu!!
- Heat a soup pot/boiling pot, add strained water in which horse gram is boiled. And bring it to a rolling boil.
- Now add in garlic and spice paste we pounded earlier, salt and give it a good mix.
- Add in chopped tomatoes, extracted tamarind pulp, ground ginger/ginger powder and let it boil.
- Now slightly mash the boiled horse gram in a mortar pestle or you can blend them to a coarse paste. And add this paste to the boiling charu.
- Taste the charu and adjust the seasoning.
It's time to add sizzling tadka to the boiling Ulava charu.
- Heat a small tempering pan/tadka pan, add oil and let it heat.
- Add in mustard seeds, cumin seeds, and let them crackle for a moment.
- Now add in pounded garlic cloves, curry leaves, torn red chilies and fry until garlic turns golden brown.
- Turn off the heat, and add this sizzling hot tadka to the boiling charu.
Serving time!!
- Serve hot Ulavacharu with cooked rice, and some veggie stir fry to go along with it.
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also, you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or Facebook. Also follow @taste.of.telangana on Instagram for more traditional recipes, culture, and stories.
