Ulavacharu

Method

1. 1

   Soak horsegram: Wash 1 cup ulavalu (horsegram). Soak overnight. Pressure cook with 3 cups water for 8-10 whistles until very soft.

2. 2

   Extract broth: Strain the cooked horsegram through a colander. Save every drop of the dark richly flavoured broth — this IS the ulavacharu. Reserve the cooked horsegram.

3. 3

   Grind some horsegram: Grind half the cooked horsegram with a little water to a smooth paste. Mix back into the strained broth to thicken it.

4. 4

   Make base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 5 crushed garlic cloves, 2 dried red chillies and curry leaves.

5. 5

   Add shallots: Add 10 sliced shallots and fry on medium heat 8-10 minutes until deep golden.

6. 6

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add horsegram broth: Pour the horsegram broth and ground paste into the pan. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 10-12 minutes until the ulavacharu thickens to a rich dark broth.

9. 9

   Add tamarind: Add a small piece of tamarind or tamarind paste for extra tang. Simmer 5 minutes.

10. 10

    Serve: Adjust salt. Ulavacharu is intensely earthy and nutritious. Serve with steamed rice and a dollop of ghee.