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Ulava Chaaru

5  made it  |  3 reviews

nageswararao.sand


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

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Ulava Chaaru
2

Ulava Chaaru Recipe 1, How To Make Ulava Chaaru Recipe

Ulava chaaru is a very popular traditional Andhra rasam. Ulava in Telugu means Horsegram and chaaru is rasam. This basically a Horsegram lentil soup made with tamarind water, tomatoes, red chillies, coriander, and other spices. This dish is eaten with rice or can also be had as a soup.

About Recipe

How to make Ulava Chaaru1

(3 ratings)
3 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
Ulava Chaaru
Author : nageswararao.sand
Main Ingredient : Horse gram
Servings : 0 persons
Published date : August 10, 2007


Ingredients used in Ulava Chaaru
• 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.
How to make the recipe:
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.

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Ulava Chaaru
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  • profile image
  • vahuser

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    •  5  
   2012-05-30

I think this post is so and what is more disappointing is that the chef at VahRe...

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  • vahuser

    •  14  
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    •  5  
   2009-11-29

This is the first time we ever ate ulavacharu. It is wonderfully delicious. My w...

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  • vahuser

    •  14  
    •  391  
    •  5  
   2008-01-16

Hello Chef, You mentioned 'black ulavalu' in your recipe..how many different k...


 


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