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...
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.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.