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Horse Gram Rasam

17 May

ulava_charu
Ulava Charu.

Horse gram rasam / ulava charu is a popular rasam made with horse gram. Horse gram is soaked in water overnight. It is then boiled in water for a very long period of time along with spices for a thick rasam consistency. Ulava charu is quite famous around Vijayawada in Krishna District, Andhra.
Makes: around 1 1/4 Cups of Ulava Charu.

Ingredients:

Horse Gram 1 Cup
Tamarind 1 inch Piece
Green Chiles 2 – 4
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 5
Red Chili Powder 1/2 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Soak horse gram in water overnight.
Refresh the soaked horse gram with fresh water.
Remove stems, wash and slice the green chiles.
Soak tamarind in warm water and extract all thick juice.

Bring to boil around 4 cups of water, add soaked horse gram.
Boil till horse gram is soft but not mushy (around 1 hour).
Alternatively, pressure cook the soaked horse gram in around 4 cups of water for 4 – 5 whistles.
Strain the cooked horse gram to collect all horse gram and reserve the cooking liquid.
Take around half of the cooked horse gram and grind it into fine paste adding enough cooking liquid.
Heat the reserved cooking liquid on medium heat and boil for around 15 minutes.
Stir in ground horse gram paste to the cooking liquid.
Put the mixed mixture on medium heat, add tamarind extract, green chiles, red chile powder and salt.
Cook till the liquid reduces to thick pourable consistency.

Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves.
When mustard seeds start spluttering, remove from heat and add to above horse gram rasam.
Serve horse gram rasam / ulava charu with plain steamed rice and dollop of ghee.
Notes: Make sure to cook the horse gram for a good amount of time.

Suggestions: If the rasam is not thick enough, boil the horse gram rasam till preferred consistency.
Variations: For a more traditional recipe, keep cooking the horse gram till the liquid reduces to a thick liquid. You can also add small onions and tomatoes to the boiling horse gram rasam for a variation. Temper with chopped ginger and garlic. Garnish with chopped cilantro and a dab of butter.
Other Names: Horse Gram Rasam, Ulava Charu.