Ulava Chaaru
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[Based on 3 users]
Author nageswararao.sand Yield No Value
Published Aug 10, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Horse Gram Standing Time 1 hour

Recipe of Ulava Chaaru

Ingredient Name Quantity Unit
Black Ulavalu 250 Grams
Tamarind, Soaked In Hot Water 25 Grams
Green Chilies 3 Numbers
Curry Leaves 1 Bunch
Salt To Taste
Red Chilies 2 Numbers
Cumin Seeds 5 Grams
Mustard Seeds 5 Grams
Oil 2 Tablespoons


Wash ulavalu well and soak in water for 6 hours. Add 3 cups of water and pressure cook them for 30-40 minutes. Separate the water from the seeds and keep aside.
Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute and add tamarind water.
Then add the boiled water, salt, green chilies and boil for 15-20 minutes.
Now blend the boiled seeds (ulavalu) to a fine paste and add to the tamarind water. Mix well and cook until a thick gravy is formed.
Remove from heat and serve with idlis or rice.
This can also be served as soup with cream on it.
Posted Aug 10, 2007

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Huli May 30, 2012
I think this post is so and what is more disappointing is that the chef at VahRehVah had approved this recipe. I have not made Ulava Chaaru personally but my mom used to make it and I remember that she used to cook it for hours really something like 8-10 hours on a very low flame over the gas. Though I was told that it gives a much different flavor cooked in an earthen pot over a coal or wood fired stove. Unfortunately I cannot give a rating lower than a 1 on this site else would rate this a - 5.

Pavani Indrakanti Nov 29, 2009
This is the first time we ever ate ulavacharu. It is wonderfully delicious. My whole family loved it. I substituted green chillies for red and used amchur instead of tamarind.

Anu Jan 16, 2008
Hello Chef,
You mentioned 'black ulavalu' in your recipe..how many different kinds of ulavalu are available? Can other kinds be used interchangably in this recipe?

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