Name: Ulavacharu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: 0.5 Tea Spoon of Ghee clarified butter; 50 Grams of Whole horse gram; 25 Milliliter of Tamarind pulp; 10 Grams of Coriander leaves; 10 Grams of Curry leaves; 0.25 Tea Spoon of Asafoetida; 5 Grams of Chillies red; 2 Tea Spoon of Cumin seeds; 1 Tea Spoon of Pepper, black; 0.25 Tea Spoon of Turmeric powder; 1 Tea Spoon of Mustard seeds; 2.5 Grams of Salt; 400 Milliliter of Water; 2 Tea Spoon of Rasam powder

Instructions

Wash and pressure cook horsegram

Wash and soak horse gram in water for 4 hours. Once it is well soaked, add 1/4 cup of water and cook it in the pressure cooker for 6 whistles. Turn the heat to low and simmer for another 15 minutes and turn off the heat. Allow the pressure to release naturally.

Washing and peeling

Clean and peel skin of ginger piece. Cut ginger into small pieces and grind in a mixer grinder with little water. Strain the ginger juice with a sieve and keep it aside.

Grinding

Grind horse gram, cumin seeds, pepper seeds, curry leaves, and red chili to a fine paste.

Boiling

In a vessel boil, tamarind pulp along with turmeric, salt, hing, rasam powder, and water. Allow boiling until the raw smell vanishes. Add mashed horse gram paste and stir it well.

Simmering

Add water & ginger extract prepared to boil rasam and allow boiling for 3–5 minutes.

Seasoning

Heat ghee, add mustard seeds allowing spluttering. Add tempering & chopped coriander leaves to the rasam. Serve hot .

Nutrient

Ulavacharu

Cumin rasam

Jeera rasam

Seeragam Rasam

Calories

69.6 kcal

52 kcal

Carbs

10.5 g

7.2 g

Protein

3.3 g

2 g

Fat

1.6 g

1.7 g

Fiber

3.4 g

3.1 g

Sugar

2.7 g

2.9 g

Sodium

189.7 mg

201.5 mg

Cholesterol

1.2 mg

1.3 mg

Clearcals

Clearcals

Ulavacharu recipe

Ulavacharu

Also Known As

Glycemic Index

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Clearcals