Ulavacharu/Horse Gram Rasam Recipe

Cooking Directions

• STEP 1.Wash and soak horse gram lentils for 4-5 hours.
• STEP 2.Pressure cook the lentils until soft and mushy.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 4.Add chopped onions, green chilies, and garlic. Saut��� until onions turn translucent.
• STEP 5.Add turmeric powder, red chili powder, and tamarind pulp. Cook for a minute.
• STEP 6.Add the cooked lentils, salt, and water. Bring to a boil and simmer for 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot as a soup or with steamed rice.

Cooking Tips

• Soaking the horse gram lentils helps in reducing the cooking time.
• You can adjust the spice level by adding more or less red chili powder.
• Adding a teaspoon of ghee while serving enhances the flavor of the rasam.

Storage and Serving

• Leftover ulavacharu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the rasam in a pan or microwave before serving.
• Serve the rasam as a soup or with steamed rice and a side of papad or pickle.