Ulavacharu

Make This Traditional Ulavacharu – A Deliciously Nutritious Horse Gram Stew Ready in Just two hours!

Horse gram, or ulavalu, is a nutrient-dense lentil traditionally fed to cattle in the coastal regions of Andhra Pradesh. Soaked and slow-cooked over a wood-fired stove for hours, the cooked horse gram is used as fodder for cattle, while the extract is simmered to create a flavorful stew. The stew is so rich and flavorful that it’s considered a delicacy, often served at wedding feasts in the region. Now, you can recreate this dish in just two hours at home, without the traditional slow-cooking process.

My mom uses a pressure cooker to cut down on the slow cooking time, making the recipe effortless. She has a way of preparing dishes without toiling in the kitchen, yet they always turn out incredibly tasty!

Whenever I crave Ulavacharu, I simply toss some horse gram into my beloved Instant Pot and go about my day. When I return, I add some tamarind and a few spices, let the extract simmer for about an hour, and finish it off with a quick tempering for that perfect, flavorful finish.

Ulavacharu has a unique tangy-sweet flavor that’s delicious on its own. But if you really want to take it up a notch, enjoy it with fresh cream or thick, creamy yogurt. I promise you’ll be reaching for second and third servings! Even my toddler absolutely loves this dish!

Serve this nutritious yet delicious Ulavacharu at your table, and your guests will surely ask for the recipe—be prepared to share it!

ULAVACHARU

Serves 8

Prep and cook time 2 hr

INGREDIENTS

3 cups horse gram or ulavalu

30g Tamarind (about 1/4 cup)

1/2 cup Jaggery

1 tbsp Salt

1/4 tsp Turmeric

Chilli powder

For tempering:

2 tbsp Oil

Dried red chillies

Mustard seeds

Cumin seeds

Curry leaves

INSTRUCTIONS

1. Wash 3 cups of horse gram and add 12 cups of water. Pressure cook in the "beans" mode on your Instant Pot. Alternatively, cook in a traditional pressure cooker for 4-5 whistles.

2. Let the pressure release naturally.

3. Strain the cooked horse gram using a colander and collect the extract (about 2 liters) into another pot. Add 2 cups of water to the colander and strain again to collect the second extract. Add this to the pot.

4. Add washed tamarind (no soaking needed) to the pot and cook on high for 10 minutes.

5. Turn the flame to medium, add turmeric and salt, and let it cook for 30 minutes.

6. Add jaggery, adjust salt to taste, and cook for another 20 minutes. Turn off the stove.

7. For tempering or popu, heat oil in a small skillet and add all ingredients under tempering.

8. Transfer the popu into the pot containing ulavacharu and mix well.

9. Serve with hot rice along with thick, chilled, creamy yogurt!