Ulava Charu – The Amazing Rasam Dish of AP

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Think of a hot, nourishing soup in the monsoons in AP, and Ulava Charu instantly springs to mind. A classic dish which is also dubbed as the trademark ‘Rasam’ of Andhra, Ulava Charu is a delicacy that has been coming down the generations. The best part about the Charu is that it contains horse gram, a very nutritious ingredient that keeps several health ailments at bay.

Ulava Charu can be had with either rice or can be drunk solo. It tastes particularly good with a complete Andhra meal. Health experts also confirm that horse gram consumption prevents the kidney stone formation, all the more reason to make Ulava Charu a part of your full course.

Making Ulava Charu at home is more of a science than art. This because, you need to know the precise ingredients and their use while making the Charu.

Here is our very own Ulava Charu recipe for you.


1 Cup Horse Gram or Ulavalu soaked overnight
Tamarind – small ball soaked in hot water
8 to 10 small size onions, peeled
3 Dry red chillies
4 green chillies slit
12 Curry leaves
Half spoon Cumin seeds
1 spoon mustard seeds
1 spoon jaggery, some people dont like jaggery and can avoid the same
2 tsp of oil

For Ulava Charu Powder

1 to 2 spoons Dhaniya
1 spoon cumin seeds
Garlic – 1 whole

Grind the above and make a powder


Boil the soaked horse gram in 10 cups of water. Take a large vessel. Boil till the grams are well cooked. You will know that they are cooked when the liquid reaches a dark brown chocolate color.

Strain the liquid and keep aside 1/2 cup of cooked grams. The left over grams can be used elsewhere.

Take the 1/2 cup of cooked Ulavalu and one cup of the strained water. Grind it to a paste. Keep this aside.

Take a Kadai and heat 1 tbsp oil. Add mustard seeds and let them splutter. Add cumin seeds,whole red chillies and curry leaves. Add the onion shallots and green chillies and fry for 3 minutes.

Add the strained Ulavalu water to the above and let it boil. Now add salt, Jaggery and Haldi powder. Add up the ground powder, horse gram paste and tamarind paste.

Allow the mixture to cook in low heat for 30 minutes. Stir occasionally. Go on until you get a thick soup like consistency.

Serve hot with rice and ghee. Enjoy!!



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