Ulava Charu Recipe

Soak and rinse

Rinse 1 cup dried horsegram thoroughly under running water. Soak in enough water for 2–3 hours (or overnight for quicker cooking and better flavor). Drain and set aside.

Pressure cook horsegram

Place the soaked and drained horsegram in a 5–6 quart pressure cooker with 6 cups fresh water. Close the lid and cook on medium-high until 6–8 whistles (about 30–40 minutes total depending on soaking). Alternatively, simmer in a heavy pot for 1.5–2 hours until very tender. The beans should be soft and breaking apart.

Mash and extract stock

Once pressure releases naturally, open the cooker. Use a hand masher or the back of a ladle to crush the cooked horsegram in the pot, releasing starch. Add an additional 1–2 cups hot water if the liquid level is low. Bring to a gentle boil, then reduce heat and simmer 10–15 minutes. Strain the mixture through a fine mesh sieve or cheesecloth into a bowl, pressing solids to extract as much flavorful stock as possible. Reserve the strained solids — they can be mixed back into the charu for body or used in soups. You should have roughly 4–5 cups of thick, brown horsegram stock.

Adjust tamarind and salt

Return the strained stock to the pot. Stir in 2 tablespoons tamarind concentrate (or equivalent tamarind water) and 2 teaspoons salt. Taste and adjust so the stock is pleasantly tangy and slightly salty, remembering the tempering will add more flavor. Bring to a gentle simmer.

Prepare tempering

In a small frying pan over medium heat, warm 2 tablespoons oil or ghee. Add 1 teaspoon mustard seeds and let them splutter. Add 1 teaspoon cumin seeds and 1 teaspoon fenugreek seeds; fry briefly until aromatic but not burned (about 20–30 seconds).

Fry aromatics

Add 2 dry red chilies (broken) and 2 slit fresh green chilies to the pan. Add 6 crushed garlic cloves and sauté until garlic is golden and fragrant. Add 1 small finely chopped onion and cook until translucent and slightly golden (3–4 minutes). Add 2 tablespoons curry leaves and stir.

Add ground spices

Sprinkle in 1 teaspoon turmeric powder, 1 teaspoon red chili powder (adjust to taste) and 1 teaspoon coriander powder. Stir and fry the spices with the aromatics for 30–45 seconds to release their fragrance, taking care not to burn them.

Combine tempering with stock

Pour the hot tempering (oil, spices, aromatics) directly into the simmering horsegram stock. Stir well to incorporate. Simmer the combined charu over low heat for 8–10 minutes so flavors meld. Taste and adjust salt, tamarind, or chili as needed.

Finish

If desired, stir in 1 teaspoon ghee for a richer mouthfeel. Add 1 tablespoon fresh lemon juice if you prefer brighter tang (optional).

Garnish and serve

Ladle the hot Ulava Charu into bowls, garnish with 2 tablespoons chopped fresh coriander. Serve immediately with plain steamed rice, idli, dosa, or as a spicy, tangy soup. Leftover solids reserved earlier can be sprinkled into bowls for texture.