Every corner of India has its own version of making broth, soup, rasam or chaaru and this ulava chaaru is a quintessential Andhra dish, a healthy essence of horse gram spruced up with regular South Indian condiments that could elevate your regular meal a notch higher...
Table of Contents:
1. Typical Andhra's Ulava Chaaru Recipe
2. A Word About Andhra Pradesh's Food And Cultural Heritage
3. A Note On Ulava Chaaru
4. Its Nature And Importance
5. Its Cooking Method
6.. Nutritional Facts Of Horse Gram
7. Ingredients required To Make Ulava Chaaru
8.Directions to Make Authentic Ulava Chaaru
9.. Make Ahead Tips
10. Faqs
12. Nutritional Value
13. Suitable Accompaniments
14. Some Simple Serving Ideas That May Interest You
Ulava Chaaru a much adored delicacy in the state of Andhra Pradesh, is made of Horse gram popularly called as ulava. This lentil soup from the Telugu soil is super amazing as it is loaded with nutrition and flavor.
A Word About Andhra Pradesh's Food And Cultural Heritage:
When you hear of the word Andhra Pradesh, we are instantly reminded of its traditional and historical monuments, rich pearls and gems, artifacts, textiles and food. While taking a quick glance at its culinary heritage, we stumble upon innumerable awe inspiring dishes and recipes, that have a primitive history which have withstood the test of time. Right from starters to desserts, the list is infinite and we are flabbergasted with the massive forms and names of dishes from realm of exemplary Andhra Cuisine.
A Note On Ulava Chaaru:
While talking about the authentic dishes, Ulava Chaaru is one such classic dish from the treasure trove of Andhra Cuisine, and apart from its nutritional aspect, this special Ulava Chaaru has much more to offer. It is more of a tradition than a dish we could say. Primitively, this dish is supposed to have been created by the farmers, and from them it slowly spread to other sects of people and over the years it gained popularity and took prominence which subsequently evolved as one of the State's signature dishes.
Its Nature And Importance:
Ulava Chaaru's main ingredient is horse gram and the consistency of a ulava chaaru is a midway between a South Indian Rasam and a North Indian soup. That is, it is neither watery like a rasam and nor creamy like a soup, but possesses the combination of both. It has the flavor of a rasam with all its tangy spicy taste besides having the thickness and essence of a soup. With horse gram being an intrinsic part of any Andhra household, this Ulava Chaaru comes under the staple food chart that would occupy a major part in a regular Andhra meal.
Its Cooking Method:
Usually Ulava Chaaru is slow cooked for long hours in mud pots placed over mud chulhas with plenty of water. When it is boils, the other chores will be done and it will keep boiling till the fire turns off. Then the boiled horse gram is strained and placed in separate bamboo baskets as food for bulls and horses. The filtered water is then used to make ulava chaaru and this scenario is repeated in every household in the villages as the common ritual.
Now this millet Horse gram has made a huge comeback and it has attained a global appeal and loved by many gourmets across the world, and still adored with its original form and nature despite the fast changing world. Its reach is expanding year by year owing to its versatility and abundant weight control properties.
Nutritional Facts Of Horse Gram:
The benefits of horse gram are plenty and here let us see a few of them. Its contribution in the weight loss regime is immense as it has high dietary fiber. It clears off the infections caused by worms in the digestive tract and prevents acidity. It also reduces cholesterol levels and regulates the blood sugar levels too. It has diuretic and astringent properties and aids in keeping the body warm during winters. The high level of protein content present in horse gram, assists in reducing the hormone called gherlin, that controls hunger levels. Moreover, it also has anti microbial, anti bacterial and anti oxidant properties.
Try this appetizing recipe of Ulaava Chaaru that can be made easily with regular ingredients at home.
Ingredients Required To Make Ulava Chaaru:
Take three tablespoons of ulava and add two cups of water soak overnight. Next day morning take a tiny ball of tamarind and soak it in hot water for about ten minutes approximately. When it cools down, just squeeze out the pulp and collect the water and keep aside.
Add the soaked ulava in the pressure cooker and pour in two cups of water and cook for about seven to eight whistles. When it cools down just strain the water and set it aside.
Tip in the measured quantity of black peppercorns, cumin seeds, coriander seeds and garlic in a blender and just blitz for one or two pulses and make a coarse powder out of it. Finally add a teaspoon of boiled ulava and just blitz for one pulse and keep it.
Heat a wok and tip in a little oil and when it heats up just add the measured quantities of mustard seeds, cumin seeds, dried red chili, green chili and curry leaves. When it splutters add a pinch of asafoetida powder and plop in the chopped tomatoes and stir in for a while.
Scatter the coarse masala powder and saute well for a minute or two. Then pour in the ulava water which you have boiled earlier and sprinkle the required salt. Let it boil in low flame for about ten minutes approximately.
After a while, add the tamarind water and when it comes to a boil, turn of the flame and scatter some roughly torn curry leaves and serve hot.
Directions To Make Authentic Ulava Chaaru:
Make Ahead Tips:
1. Soak ulava for a minimum of six hours and a maximum of twelve hours. Soaking it overnight would be convenient and gives the desired result.
2. Boiling it in pressure cooker for seven to eight whistles approximately would be an ideal option than any other method.
3. You can add some grated coconut and jaggery or sugar to the left out boiled ulavu and have it as a snack.
Faqs:
1. Can we get Ulava Chaaru in restaurants?
Yes, by all means. Right from a road side eatery to all iconic establishments in Andhra, you get this lip-smacking Ulava Chaaru and nowadays we can even get packed organic Ulava Chaaru sold by popular brands in India both online and offline.
2. Which place is famous for Ulava Chaaru?
Krihsna and Guntur districts are more popular for Ulava Chaaru.
Accompaniments That Suit Ulaava Chaaru:
1. You can serve it as a starter topping it up with a dash of fresh cream or butter as a party dish.
2. It can be served for main course meal accompanied with rice, munagakku pappu and bendakaya pulusu and similar dishes.
Some Serving Ideas:
1. Add a tablespoon of butter while it is sizzling hot so that it melts in your mouth in every slurp.
2. Make it as a winter special soup as it is supposed to generate heat in the body and also a best remedy for cough and cold.
3. Raw rice and boiled rice with a little ghee suit the best for ulava chaaru and accompany it with gongura pachadi. You may need nothing more than a bite of a papad.
Ingredients
Directions
Take three tablespoons of ulava and add two cups of water soak overnight. Next day morning take a tiny ball of tamarind and soak it in hot water for about ten minutes approximately. When it cools down, just squeeze out the pulp and collect the water and keep aside.
Add the soaked ulava in the pressure cooker and pour in two cups of water and cook for about seven to eight whistles. When it cools down just strain the water and set it aside.
Tip in the measured quantity of black peppercorns, cumin seeds, coriander seeds and garlic in a blender and just blitz for one or two pulses and make a coarse powder out of it. Finally add a teaspoon of boiled ulava and just blitz for one pulse and keep it.
Heat a wok and tip in a little oil and when it heats up just add the measured quantities of mustard seeds, cumin seeds, dried red chili, green chili and curry leaves. When it splutters add a pinch of asafoetida powder and plop in the chopped tomatoes and stir in for a while.
Scatter the coarse masala powder and saute well for a minute or two. Then pour in the ulava water which you have boiled earlier and sprinkle the required salt. Let it boil in low flame for about ten minutes approximately.
After a while, add the tamarind water and when it comes to a boil, turn of the flame and scatter some roughly torn curry leaves and serve hot.
