Authentic Telangana Ulavacharu with Steamed Rice
A rich and tangy soup made from horsegram, deeply spiced and simmered to perfection. Enjoyed traditionally with piping hot steamed rice and a generous drizzle of ghee for a soul-satisfying meal.
80min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Rinse the horsegram thoroughly and soak it in water overnight.
2
Pressure cook the soaked horsegram with 4 cups of water for about 6 to 7 whistles until tender.
3
Strain the stock and keep it aside. Reserve a small portion of the boiled horsegram beans for texture.
4
Extract thick tamarind juice and set aside.
5
Dry roast coriander seeds, cumin seeds, and dry red chillies until fragrant, then grind them into a smooth powder.
6
In a heavy-bottomed pan, heat sesame oil and crackle mustard seeds, fenugreek seeds, and curry leaves.
7
Add chopped onions and crushed garlic, sautéing until translucent.
8
Pour in the horsegram stock, tamarind extract, and the roasted spice powder, bringing the mixture to a rolling boil.
9
Simmer on low heat for 30 minutes until the flavors meld deeply and the soup thickens slightly.
10
Serve hot over a mound of steamed white rice with a dollop of pure ghee.
Ingredients
1 cup horsegram (ulavalu)
4 cups water for boiling
1 small lemon-sized ball of tamarind
2 tablespoons coriander seeds
1 teaspoon cumin seeds
6-8 dry red chillies
4 cloves garlic, crushed
1 small onion, finely chopped
1 sprig curry leaves
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
2 tablespoons sesame oil
Salt to taste
Steamed white rice and ghee for serving
*This AI-generated recipe may contain inaccuracies.