Authentic Andhra Ulavacharu with Warm Steamed Rice
A deeply comforting and traditional South Indian delicacy made from nutrient-rich horse gram soup, simmered with aromatic spices and tamarind. Served piping hot over steamed rice with a dollop of ghee, it offers an intensely rich and earthy flavor profile.
90min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Clean and wash the horse gram thoroughly, then soak it in plenty of water overnight.
2
Pressure cook the soaked horse gram with 4 cups of fresh water for 6 to 8 whistles until completely tender and soft.
3
Strain the cooked horse gram and reserve the nutrient-rich water separately; set the cooked lentils aside for another use.
4
Soak the tamarind in warm water, extract the thick juice, and discard the pulp.
5
Heat sesame oil or ghee in a heavy-bottomed pan, add mustard seeds, cumin seeds, and fenugreek seeds, letting them splutter.
6
Add the crushed garlic, dried red chillies, and curry leaves, sautéing until fragrant.
7
Add the finely chopped onions and sauté until translucent.
8
Pour in the reserved horse gram water and the extracted tamarind pulp, bringing the mixture to a rolling boil.
9
Stir in the turmeric powder, coriander powder, and salt, then simmer the soup on low heat for about 20 minutes so the flavors meld deeply.
10
If a thicker consistency is desired, mix the rice flour with a little water to form a smooth paste and stir it into the boiling soup.
11
Serve hot, ladled generously over steamed white rice with a spoonful of warm ghee.
Ingredients
1 cup horse gram (ulavalu)
4 cups water for boiling
1 small lemon-sized ball of tamarind
2 tablespoons sesame oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10-12 fenugreek seeds
1 sprig fresh curry leaves
2 dried red chillies
4 cloves garlic, crushed
1 medium onion, finely chopped
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
Salt to taste
2 tablespoons rice flour (for thickening, optional)
*This AI-generated recipe may contain inaccuracies.