Ulava charu | Horsegram Rasam Recipe

Sambar - Rasam Recipes | vegetarian

  • Prep Time 1 Mins
  • Cook Time 60 Mins
  • Servings 4


  • 1 Cup Horse Gram
  • 2 Litres Water
  • Rasam Powder:
  • 1/2 tbsp Fenugreek seeds (Methi Dana)
  • 1/2 tbsp Cumin (Zeera)
  • For cooking teh Chaaru (Rasam):
  • 4 tbsp Oil
  • 1/2 tbsp Mustard Seeds (Rai)
  • 2 Dry chillies
  • 2 Sprigs Curry Leaves
  • 1/8 tbsp Asafoetida
  • 2 tbsp Garlic (Chopped)
  • 1 Onion (Chopped)
  • 1 Green Chilli (slit)
  • 3/4 Cup Thick Tamarind Pulp (Extracted from 75 gms of tamarind)
  • 35 gms Jaggery
  • 1/2 tbsp Chilli Powder
  • 1/2 tbsp Turmeric
  • For seasoning:
  • 1 tbsp Oil
  • 1/2 tbsp Mustard Seeds (Rai)
  • 1 Dry Chilli
  • 2 Sprigs Curry Leaves


  1. Clean the Horse Gram, wash it about ten times and soak in 2 Litres of water for at least 16 hours.
  2. The next day, place the Horse Gram in a Pressure Cooker with the same water in which it was soaked. Add more water to make all in all 2 Litres of Water. Cook on low flame till the cooker gives 20 whistles
  3. Strain the water from the boiled Horse Gram after 20 whistles. There should be about a Litre and a half of Gram extract. Keep this aside.
  4. Take about ½ cup of boiled Horse gram and make a paste with a little water.
  5. Roast the Methi and Zeera till they change colour. When cooled, make a fine powder of the two.
  6. Fry Rai, Dry Chilli,Garlic and Curry Leaves and Asafoetida in oil.
  7. To the seasoning mixture add chopped onion, slit green chilli and salt, and fry till onion changes colour
  8. Once the onions are fried, add the thick Tamarind pulp and cook till oil floats on top.
  9. At this point add red chilli powder and Turmeric.
  10. Now add the Horse Gram extract and the paste of the Horse Gram. Cook till the Rasam thickens.
  11. While the rasam is boiling, add 1 tsp of the methi -Zeera powder. Keep aside the rest. Then add jaggery and let the Rasam thicken further.
  12. To test if the thickness is perfect, dip a ladle in the Rasam and run a finger along its back. The line made by your finger should come clean.
  13. Strain the thick Rasam and keep aside
  14. Fry the ingredients of seasoning and mix it in the Ulavachaaru.
  15. Ulavachaaru is best eaten with hot rice and a good dollop of cream.