It is a very authentic South Indian dish may not everyone adopt this taste. It requires pre-preparation and yields less quantity. If you want to explore the new tastes, try this out.
Ingredient:
1 Pound Horsegram Dal (Ulavalu)
1 Small Onions (Thinly Sliced)
2 - 4 Green Chilies
1 Tomato (Diced)
1 tbsp Red Chilli Powder
Tamarind - Size of large Lemon
2 - 4 tbsp Oil
Salt to taste
For Tampering:
Mustard seeds, cumin seeds, Curry Leaves, Dry Red Chili, Garlic cloves (Minced), Heng
Preparation:
A night before, pressure cook the Urad dal for 30 mins by adding the water 3 times more than the dal in the Instapot
After you pressure cook the dal, change the option to slow cook and by the morning, you will get well cooked and brewed brown water
Drain the water and keep it aside
Soak the tamarind in a hot water, and extract the juice out of it without having any pits
In a big pot, add oil and once it is heated enough, add all the tempering ingredients.
Add onion, chilly, tomato, red chili, salt and stir it for 2 - 3 minutes
Add tampering pulp and boil it for 5 - 8 minutes
Add the horse gram dal water and boil it until the quantity comes down to half of it or until thick like sambar
Enjoy the authentic Ulava charu
How to serve:
You can have it with white rice, or bread
The sour cream/Malai complements very well
Any fry curry (In the pic, it’s Beetroot Fry) and a boiled egg
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