Entree: India – Rayalaseema – ఉలవచారు ➤ Ulavacharu (Thick tangy spiced horsegram-based gravy traditionally served with steamed rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 1/2 cups (300 g) dried horsegram (ulavalu)
- 6 cups (1.4 L) water, plus more as needed for cooking
- 2 tbsp (30 ml) tamarind paste or tamarind pulp
- 1 medium (110 g) onion, thinly sliced
- 6 cloves (18 g) garlic, crushed
- 1 medium (100 g) tomato, chopped
- 2 tbsp (30 ml) ghee or neutral oil
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) cumin seeds
- 2 dried red chilies
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tsp (5 ml) coriander powder
- 1/2 tsp (2.5 ml) asafoetida (hing), optional
- 1 tbsp (15 ml) jaggery or brown sugar
- Salt to taste
- 10 curry leaves
- 2 tbsp (6 g) fresh cilantro (coriander leaves), chopped
- Optional: 2 tbsp (15 g) roasted horsegram powder (dry roasted and ground) for added body

Instructions

1. Rinse the horsegram thoroughly. In a pressure cooker or heavy pot combine horsegram and 6 cups (1.4 L) water; bring to a boil, then simmer until the beans are very soft and breaking apart, about 30–40 minutes on stovetop or 15–20 minutes under pressure. Reserve 1/2 cup (120 ml) of cooking liquid and set aside.
2. If desired, remove 1/2 cup (about 120 ml) of the cooked horsegram and dry-roast on low heat until slightly browned; grind to a coarse powder and set aside (this deepens flavor and thickens the charu).
3. Heat ghee in a wide pan over medium heat. Add mustard seeds and let them pop, then add cumin seeds, dried red chilies, curry leaves and asafoetida. Sauté briefly until aromatic.
4. Add sliced onion and crushed garlic; cook until the onion is soft and translucent, about 4–5 minutes. Add chopped tomato and cook until it breaks down, about 3 minutes.
5. Stir in turmeric, coriander powder and the cooked horsegram with its remaining cooking liquid. Smash some of the cooked horsegram against the side of the pan to release starch and thicken the gravy.
6. Add tamarind paste, jaggery and the reserved 1/2 cup (120 ml) cooking liquid to reach a soupy but substantial consistency (add more water if needed). Simmer gently for 8–10 minutes to meld flavors. If using roasted horsegram powder, stir it in now to thicken further.
7. Adjust salt and tartness (add more tamarind or jaggery if needed). Finish with chopped cilantro. Serve hot poured over steamed rice with a final drizzle of ghee if desired.