Rasam is one such delight that we all love. If you have had a proper South Indian meal, you may have witnessed an array of dishes placed beautifully on a banana leaf. And one thing that I personally look forward to is Rasam. This tangy Indian soup perfectly complements a heavy meal and is totally drool-worthy.
For those who don’t know, Rasam is a flavoursome tangy soup. Its recipe may vary but ingredients like black pepper, tamarind, garlic, tomato, mustard seeds, and asafoetida. This scrumptious soup is cooked with utmost love and care and this is what attributes to its great flavour. This piece is dedicated to Andhra special Rasam known as ‘Ulavu Chaaru’. Heard of it before?
Ulavu translates to horse gram while chaaru translates to rasam. This Andhra rasam is a beautiful amalgamation of tomatoes, red chilies, coriander, tamarind water as well as other spices. Generally served with rice, one can also have it as soup and feel the warmth. This rasam has an earthy flavour and is served with ghee or butter on top. If some food experts are to be believed, this Andhra rasam is also considered an effective remedy for preventing cold and even helps in getting rid of kidney stones. Ulavu Chaaru is also a commonly served dish at weddings and is relished more during the winter season because of its ability to provide heat to the body.
On this happy note, let us share the recipe of the popular Andhra rasam that can make you drool. Follow the steps below and relish this flavoursome soup this Winter.
Ingredients
- 4 cups horse gram
- 5 to 6 cups water
- 3 tbsp oil
- 2 tsp mustard seeds
- 2 onions (finely chopped)
- 3 green chilies (finely chopped)
- Handful of curry leaves
- 2 tsp red chili powder
- 1 tsp cumin seeds
- 100 gm tamarind (soaked in water)
- Salt to taste
For The Paste
- 2 onions
- ½ ginger
- 2 to 3 ginger cloves
- Handful of coriander leaves
Method
- Start by washing and soaking horse gram in water overnight.
- When done, boil the lentils until they turn soft.
- Then, strain the lentils. Also, reserve the stock for later usage.
- Take a blender and blend lentils into a smooth paste.
- Now, heat a pan and add oil. Add mustard seeds and let them splutter.
- Add chopped onion, green leaves, and curry leaves. Sauté well.
- Sauté till the onions turn brown.
- Meanwhile, make the paste by adding all the ingredients mentioned above.
- When the onions turn brown, add the paste and cook for two more minutes.
- Also, add in the rest of the ingredients and mix.
- Add the reserved stock and the lentil blend.
- Cook on a slow flame for 14 to 15 minutes.
Enjoy!!