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Thursday, 14 April 2016

Ulava Charu (Horse Gram Lentil) Vegetable Pulao - Andhra Style


          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound too appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. It is a rich source of protein, calcium, iron, is low in fat and is diabetic friendly too. It can be made into rasam / soup, cutlets, pulao and salads from the sprouted ones.

          So come let's make a delicious veg.pulao with it. This is a traditional Andhra cuisine, where it is made into a dum style Biryani. But today I opted for pulao with the strained stock from the boiled lentils. Serve the end product with raita, papad, onion rings and curd chilies. So check for a step by step method with pictures to prepare this wholesome delicacy.








  • 1/2 cup horse gram lentils, soaked overnight
  • 1 1/2 cups basmati rice, soaked for 30 minutes
  • 2 cups mixed vegetables (I used frozen veggies)
  • 2 tbsp. oil
  • 1 tsp. ghee
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1-2 dry red chilies
  • 1-2 green chilies, slit
  • 1 sprig curry leaves
  • 1" cinnamon
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1 javitri
  • 1 star anise
  • 1 stone flower
  • 1-2 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 2 tbsp. coriander leaves, chopped
  • few fried cashews, onion rings, curd chilies and raita to serve





          Pressure cook the soaked lentils in 3 cups water for 20-25 minutes on a low flame after the first whistle. Strain the liquid and keep aside.

          Heat oil in a pan and temper with mustard seeds, cumin seeds and all the whole garam masala. Saute for a few seconds.

          Add the onions and curry leaves. Fry till light brown. Add the ginger-garlic and all the dry spices mixed with a little water. Saute till the oil separates.

          Add the veggies and saute for a minute. Then add the soaked and drained rice and fry for a minute more. 

          Add 2 cups lentil stock and coriander leaves. Pressure cook for 2 whistles. When done, fluff it up with a fork. 

          Garnish with onion rings, cashews and coriander leaves. Serve hot with raita, papad, onion rings and curd chilies.





                   Soak the horse gram lentils overnight. Next day pressure cook in 3 cups 
                   water for 20-25 minutes on a low flame .






                                Strain the liquid and keep aside.




                   Heat oil in a pan and temper with mustard seeds, cumin seeds and all the 
                   whole garam masala. Saute for a few seconds.




                               Add the onions and curry leaves. Fry till light brown. 




                  Add the ginger-garlic and all the dry spices mixed with a little water. Saute 
                   till the oil separates.




                               Add the veggies and saute for a minute.




                            Then add the soaked and drained rice and fry for a minute more. 




                                Add 2 cups lentil stock and pressure cook for 2 whistles. 





                               When done, fluff it up with a fork.



                               Garnish with cashews, onion rings and coriander leaves.




                               Serve hot with raita, papad, onion rings and curd chilies.













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