Horse Gram Rasam – Ulava Charu



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.

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Posted by on May 18 2010 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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