Ulava charu (horse gram soup)
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A dark, slow-cooked soup of horse gram with tamarind and spices, a speciality of the Krishna and Guntur region.
Region: Andhra Pradesh (Krishna and Guntur districts)Occasion: Winter meals; festive and restaurant mealsTime: 1½ hours + overnight soakingServes: 4Vegan
Ingredients
- 1 cup horse gram (ulavalu), soaked overnight
- 6 cups water
- Lemon-sized ball of tamarind, soaked
- 1 onion, finely chopped
- 2 green chillies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 4 garlic cloves
- 1 tsp red chilli powder
- Salt to taste
- For tempering: 1 tbsp oil, mustard seeds, curry leaves, 2 dried red chillies
Method
- Pressure-cook the soaked horse gram with the water for 8–10 whistles, until soft.
- Strain and keep the cooking water. Grind half the cooked horse gram with cumin, coriander and garlic.
- Fry the onion and green chillies in oil until soft. Add the horse gram water, tamarind extract, ground paste, chilli powder and salt.
- Simmer on low heat for 30–45 minutes, stirring often, until it thickens to a dark, glossy soup.
- Add the tempering. Serve with rice, often with a spoon of fresh cream or butter.
History
Horse gram has long been grown on dry land in the Deccan and was once fed to horses, which gave it its English name. In Andhra it was a farm family's winter food.
Significance
Ulava charu is valued as warming and nourishing. Mixed with rice and cream, it has become a signature dish of Vijayawada and coastal Andhra.