Wednesday, December 14, 2005
Ulava Chaaru / Horsegram Lentil Thick Soup
"Ulava Chaaru" in the winter! There couldn’t be a better time to enjoy this steaming hot delicious South Indian soup with rice!
Rasam or Chaaru is a South Indian soup prepared with tamarind (paste) water, tomatoes and pepper,coriander,garlic and other spices...lentils are an integral part of most rasams. It is eaten with rice, or can be had as a soup by itself. In a normal South Indian meal,rasam or chaaru is a must.
Horse gram or ulavallu(telugu),Kulith(Hindi)and Kollu payiru(Tamil) is a staple lentil of many Indian farm families.It is a small,flat,oval bean with a darkish rusty tan color and has an assertive earthy flavor.Horse gram is believed to prevent the formation of stones in the kidney and for those with the problem, consuming boiled horse gram water for one month will help to dissolve the urinary stone and can help cure it without surgery. It is also believed to be beneficial for cough and phlegm too.
Ulava Chaaru is a traditional Andhra Rasam or Chaaru.Its a thick horsegram lentil soup and is generally served with fresh cream or butter and rice.In our homes we serve it as a special dish in parties and weddings.
1 cup ulavalu (soaked overnight)
tamarind, soaked in hot water
3 green chilies slit lenght wise
10 button onions (peeled)
2 whole dry red chilies
10 curry leaves
1/2 tsp cumin seeds
1 tsp mustard seeds
2 tbsp tamarind paste
1 tsp jaggery(optional)
2 tbsp oil
For the Powder:
1 tbsp whole coriander seeds
1 tsp cumin seeds
6 garlic cloves
Grind coriander seeds,cumin seeds and garlic cloves to a fine powder and keep aside.
Soak overnight the horsegram (ulavalu) and boil it in 8 cups of water in a fairly large pot.Boil till the dal is well cooked.Generally ulavalu will not have a mushy appearence as compared to other lentils like tur dal.The liquid has a dark brown chocolate color.Strain the liquid and 1/2 cup of cooked dal. The remaining left over dal can be thrown away.Generally its used by farmers as fodder for their cattle.
Take 1/2 cup of cooked ulavalu and one cup of the strained ulvallu water and grind it to a paste.Keep aside the ulavalu paste.
Heat 2 tbsp oil in a skillet.Add mustard seeds and let them splutter.
Now add cumins seeds,whole red chillis and curry leaves and fry for few seconds.
Now add the button onions and green chillis and fry for 3 minutes.
Add the strained ulavalu water and let it boil.Add salt,jaggery and turmeric pwd.
Now add the ground pwd ,ulavllu paste and tamarind paste and let it cook on low heat for 20- 25 minutes stirring occasionally and till you get a thick soup like consistency.
Serve hot with rice and a generous amount of fresh homemade butter or cream.
Generally the butter is melted and added to the soup and rice,mixed and eaten.Very tasty dish , eaten and relished more during winter times as its supposed to give heat to the body.
Traditional Andhra dish - 'Ulava Chaaru' is my entry to 'From My Rasoi' food event started and hosted by Meenakshi of Hooked on Heat...the theme being 'winter' I couldnt think of a better dish than 'Ulava Chaaru'...:)
Traditional Home Indian Cooking
Posted by sailu at 12/14/2005 02:52:00 pm