Ulavacharu ~ Kollu Rasam ~ Horsegram Rasam

The week 3 for BM #47 will see me pick out some signature dishes of various regions of my home state of Andhra Pradesh. Today's post is from my native region of Rayalaseema. [The main picture shows a typical meal at home :).]

Though I hail from this region, I have spent very few years in that region. But my roots are still deep rooted what with my 90 year old grandma sharing her memories, life style, customs, values, old/forgotten recipes and the recipes which were forbidden in our house etc..

I understand that this Ulavacharu was in the category of forbidden foods in many households as was in my maternal grandma's place. It is supposed to be a farmer's food and is said to be hard to digest. 

My MIL, on the other hand, comes from a family of Ayurveda practitioners and vouches for the medicinal properties of Horse gram. She believes that this rasam and many other dishes made with Horse gram are good for people with Kidney stones. 

I cannot talk much of the medicinal properties but can talk about its inimitable taste!! Check it out for Day 1 and I am sure you will agree.

Recipe source here and my MIL
Ingredients - 

Horsegram / Ulavalu 1/2 cup
Oil 2 tsp
Garlic 2-3 cloves
Cumin seeds 1 tsp
Tomatoes, chopped 1 cup
Tamarind extract 2 Tbsp or as needed
Salt, Red Chilli Powder, Sugar as needed
Turmeric 1/4 tsp
Coriander leaves, finely chopped, few
Seasoning (Ghee/Oil 1 tsp, Mustard seeds, Asafoetida, Curry leaves


Ulavacharu ~ Kollu Rasam ~ Horsegram Rasam

Method Of Preparation -


Soak the horse gram overnight and pressure cook with about 3-4 cups of water. 

The horse gram can also be soaked in hot water for about 1 hour, rinsed and and pressure cooked with 3-4 cups of fresh water a few minutes longer than usual.

After the pressure cooker cools down, strain the cooked horsegram and collect the water separately. The horsegram can be used to make a stir fry but the water is what we will use for the rasam.

Crush about 2 tablespoons of the cooked horse gram, garlic and cumin seeds either in a mortar n pestle or in a mixer. Set aside.

In a pan, heat oil and add the crushed garlic-cumin seeds mixture. Saute for a few seconds.

Add the tomatoes, and a few drops of water and let the tomatoes be cooked well.

Add in the turmeric, tamarind extract, salt, sugar and red chilli powder.

Adjust taste as needed and let the rasam boil for a few minutes.

Remove from heat, prepare the seasoning by heating ghee/oil and adding mustard seeds, curry leaves and asafoetida.

Pour the seasoning into the rasam.

Garnish the rasam with chopped coriander leaves.

Serve hot with cooked rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Sending it across to MLLA #78 hosted by PJ and created  MLLA page and Susan's blog.

Preparation Time 30 min 
Serves 5-6
Posted by Harini R on Wednesday, December 17, 2014

10 comments

  1. Hot rasam would be great in this cold winter

     
  2. Suja Ram Says:
  3. My favourite comfort food!

     
  4. Srivalli Says:
  5. Ulavacharu is my mom's signature dish and how many ever times I try I can't still quite get it like hers..that's one lovely and comfort meal you got there Harini..

     
  6. Sapana Behl Says:
  7. Rasam looks so tempting. Very nice platter...

     
  8. delicious and yummy rasam

     
  9. Priya Suresh Says:
  10. I can survive for many days with this comforting charu..

     
  11. Kalyani Says:
  12. Kollu rasam in cold winter - quite a combo.. Never heard of uluvachaaru 😊

     
  13. Somehow these South Indian names are so complicated that I just forget them...sometimes I can't even pronounce them....but it sure is a visual treat and I love it.

     
  14. Padmajha PJ Says:
  15. Loved the first pic of the lunch menu.And like you said my family to has some forbidden dishes too!! This rasam looks very inviting and thanks a bunch for sending it to MLLA :)

     
  16. Pavani N Says:
  17. Thanks for sharing the recipe Harini. I never tasted ulava charu and it was not cooked in my house back home. I want to try this some time for my family.

     
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