Authentic Andhra Ulavacharu Rasam with Steamed Rice
A comforting and tangy South Indian delicacy made from nutrient-rich horse gram extract, perfectly spiced with freshly pounded pepper and cumin. Served piping hot over steamed rice with a dollop of ghee, it offers a deeply earthy and rejuvenating flavor.
65min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Rinse the horse gram thoroughly and soak it in water overnight.
2
Pressure cook the soaked horse gram with 4 cups of water for 6 to 7 whistles until tender.
3
Strain the cooked horse gram and reserve the dark, nutrient-rich broth.
4
Extract thick tamarind juice using warm water and set aside.
5
In a heavy-bottomed vessel, combine the reserved horse gram broth and the tamarind extract.
6
Add turmeric powder, crushed black pepper, and salt. Bring the mixture to a rolling boil until the raw tamarind aroma disappears.
7
In a separate small pan, heat ghee for the tempering.
8
Add mustard seeds, cumin seeds, crushed garlic, dried red chillies, and curry leaves. Let them splutter and release their aroma.
9
Pour the hot tempering directly into the boiling rasam and turn off the heat.
10
Garnish with freshly chopped coriander leaves and serve piping hot alongside steamed white rice and a spoonful of pure ghee.
Ingredients
1 cup horse gram (ulavalu)
4 cups water for boiling
1 small lemon-sized ball of tamarind
2 tablespoons ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves
2 dried red chillies
3 cloves garlic, crushed
1/2 teaspoon turmeric powder
1 teaspoon freshly crushed black pepper
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.