“WINTER” – there will not be a better time to enjoy this steaming hot vulava charu with rice than winter. This charu is a traditional Andhra dish. It tastes even more heavenly when cooked in a clay pot than stainless steel and aluminium vessels.
Horse gram (vulavalu) : 200 gms
Coriander powder : 2 tablespoons
Chilli powder : 1 tablespoon (adjust to taste)
Curry leaves : 2 twigs
Coriander leaves : as per taste
Salt : to taste
Tamarind : 1 big lemon size; extract pulp
Onion : 1 small; finely sliced
Garlic : 5-6 flakes; crush
Oil : 2 tablespoons
Mustard seeds : 1 teaspoon
Dry roast and make powder
Peppercorns : 1 tablespoon (adjust to taste)
Cumin seeds : 2 teaspoons
Fenugreek seeds : 1/4 teaspoon
Cloves : 4
Cinnamon stick : 1″ stick
Dessicated dry coconut powder : 1 tablespoon
1. Clean, wash and cook the horse gram (soaking overnight helps in reducing cooking time). Strain horse gram, mash into fine paste and add back to the water in which it is boiled.
2. Add salt, tamarind pulp, coriander powder, chilli powder and the ground paste and mix well. Check the taste for spiciness.
3. Heat oil in a heavy bottom saucepan. Add the mustard seeds and let them splutter. Add chopped onion and crushed garlic and saute till onion becomes translucent.
4. Add curry leaves and chopped coriander leaves, saute for few seconds.
5. Add the horse gram mixture and bring to a boil. Remove from heat.
6. Serve hot with rice.
Facts about horse gram : Horse gram is rich in iron. Soaking in water overnight reduces the amount of cooking time of horse gram and improve protein quality. In Andhra, horse gram is prescribed for persons suffering from jaundice or water retention, and as part of weight loss diet. It is considered helpful for maintaining body temperature in the winter season, there by reducing the chances of catching cold. It is also believed to prevent the formation of stones in kidneys.