Ulavacharu

Ingredients

• - 250g horse gram extract (thick broth)
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Soak horsegram: Wash 1 cup ulavalu (horsegram). Soak overnight. Pressure cook with 3 cups water for 8-10 whistles until very soft.
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. 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. 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. Add shallots: Add 10 sliced shallots and fry on medium heat 8-10 minutes until deep golden.
6. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
7. Add horsegram broth: Pour the horsegram broth and ground paste into the pan. Bring to a boil.
8. Simmer: Cook on medium heat 10-12 minutes until the ulavacharu thickens to a rich dark broth.
9. Add tamarind: Add a small piece of tamarind or tamarind paste for extra tang. Simmer 5 minutes.
10. Serve: Adjust salt. Ulavacharu is intensely earthy and nutritious. Serve with steamed rice and a dollop of ghee.