Horsegram is an underutilized protein powerhouse that deserves more attention. What makes this lentil especially valuable is that you can use the nutrient-rich water from cooking it to create this flavorful Ulavacharu Rasam. Instead of discarding this protein-infused cooking liquid, this recipe transforms it into a delicious traditional soup. It's a smart, waste-free approach to cooking that captures all the nutritional benefits horsegram has to offer.
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What is Ulavacharu Rasam?
Ulavacharu Rasam is a traditional South Indian soup made primarily with the water in which horsegram (ulava) is cooked. This "soup" is known for its tangy, spicy flavor profile and is popular in Andhra Pradesh and other southern states of India. The rasam combines the nutritional benefits of horsegram with various spices like black pepper, cumin, and garlic.
Ingredients
For the Powder Mix
The spice mix is the heart of this rasam, giving it its distinctive aroma and flavor:
- Black pepper
- Cumin seeds
- Coriander seeds
- Curry leaves
- Garlic
- Turmeric powder
- Salt
For Tempering
The tempering adds another layer of flavor and texture:
- Ghee or Oil
- Mustard seeds
- Cumin seeds
- Dried red chili
- Hing (asafoetida)
- Garlic cloves
- Curry leaves
For Rasam Base
- Boiled horsegram water
- Tamarind pulp
- Jaggery
- Salt
How to Make Ulavacharu Rasam
- Blend the powder mix spices.
- Seperate cooked water from Ulavalu.
- Add tamarind pulp
- Add the powder mix and bring it to a boil.
- Temper all spices.
- Add curry leaves and fry a bit.
- Add rasam to the tempered spices.
- Add jaggary and cilantro and serve.
Variations
Tomato Ulavacharu Rasam
Add 2 chopped tomatoes while boiling the horsegram water for a tangier, more robust flavor profile.
Garlic Pepper Ulavacharu
Double the amount of garlic and black pepper for a spicier version that's great for cold weather and congestion relief.
Lemon Ulavacharu
Skip the tamarind and add fresh lemon juice after turning off the heat for a brighter, fresher flavor.
Equipment
This recipe requires minimal equipment:
- Strainer - for separating horsegram water
- Pressure cooker - for cooking horsegram
- Blender or spice grinder - for making the spice powder
- Small pan - for tempering
- Medium pot - for cooking the rasam
Serving Suggestions
I like serving Ulavacharu Rasam in two primary ways:
- As a soup in a bowl, garnished with fresh cilantro and a squeeze of lemon
- Poured over steamed rice with a side of roasted papad and vegetable curry
For a complete meal, pair with:
- Yogurt
- Steamed rice
- Protien like Egg Omelette, Shrimp Fry, or Chicken Fry
- Simple vegetable stir fry
Top Tip
Adding jaggery balances the sourness without making the rasam sweet.
Nutrition
One serving of Ulavacharu Rasam, which is 1 cup, contains 78 calories with 2g of protein, 4g of fiber and 13g of carbs.
FAQ
Yes, you can cook horsegram in a regular pot, but it will take significantly longer (about 1-2 hours). Soak the horsegram overnight to reduce cooking time.
Yes, simply substitute the ghee with coconut oil or any vegetable oil for tempering.
Horsegram is available in most Indian grocery stores or online specialty shops. Look for "kulthi" or "ulava" if you can't find it listed as horsegram.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Ulavacharu Rasam:
Ulavacharu Rasam
Ingredients
For Powder Mix:
- 2 teaspoon black pepper
- 2 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 5-8 curry leaves
- 2 garlic
- ½ teaspoon turmeric powder
- 1 teaspoon salt
For Tempering:
- 1 teaspoon ghee
- ½ teaspoon (0.5 teaspoon) mustard seeds
- ½ teaspoon cumin seeds
- 1 dried red chili - broken
- ½ teaspoon (0.5 teaspoon) hing (asafoetida)
- 2 garlic cloves
- 5-6 curry leaves
For Rasam:
- 3 cups (709.76 ml) boiled horsegram water (ulavalu) - along with strained water
- 1 tablespoon (2 tablespoon) tamarind pulp
- 1 teaspoon jaggery - optional
- ½ teaspoon (0.5 teaspoon) salt - adjust to taste
- 2 tablespoon cilantro - chopped
Instructions
Make Powder:
- Blend all of these ingredients and keep the powder aside: 2 teaspoon black pepper, 2 teaspoon cumin seeds, 2 teaspoon coriander seeds, 5-8 curry leaves, 2 garlic, ½ teaspoon turmeric powder, and 1 teaspoon salt.
Make the Rasam:
- Pour 3 cups boiled horsegram water (ulavalu), 1 tablespoon tamarind pulp, ½ teaspoon salt, and powder mix.
- Bring to a simmer for 10–15 minutes.
Prepare Tempering:
- In a small pan, heat 1 teaspoon ghee. Add ½ teaspoon mustard seeds, and ½ teaspoon cumin seeds. Let them splutter.
- Add 2 garlic cloves, 1 dried red chili, ½ teaspoon hing (asafoetida), and 5-6 curry leaves. Fry until garlic is golden brown.
Combine
- Add 1 teaspoon jaggery and 2 tablespoon cilantro to the rasam and mix to serve.
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