Ulavakattu Recipe

Ingredients

• 1 cup Ulav (Black Gram) (dry, whole beans)
• 30 grams Tamarind (small ball, soaked in warm water to extract juice)
• 3 cups Water (three times the volume of tamarind juice)
• 1 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Turmeric Powder (ground, for color and health benefits)
• 1 teaspoon Red Chili Powder (adjust heat level)
• 1 teaspoon Coriander Powder
• 0.25 teaspoon Cumin Powder
• 2 tablespoons Oil (vegetable or sunflower oil)
• 2 pieces Dried Red Chilies (whole, broken before adding)
• 5 pieces Garlic Cloves (sliced)
• 1 medium Onion (thinly sliced)
• 2 pieces Green Chilies (slit lengthwise)
• 10 leaves Curry Leaves (fresh)
• 1 pinch Asafoetida (Hing) (adds depth of flavor)
• 1 medium Tomato (chopped)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Fry the Ulav

   Heat a dry skillet over medium flame, add the whole ulav beans and fry, stirring constantly, until they turn golden brown and become crisp.

   Time: PT7M

   Temperature: Medium flame

2. Cool and Grind

   Transfer the fried ulav to a plate, let it cool completely, then grind it into a fine powder using a grinder or mortar and pestle.

   Time: PT5M

3. Prepare Tamarind Juice

   Take a small piece of tamarind (about 30 g), soak it in ½ cup warm water for 5‑7 minutes, then squeeze to extract the juice into a bowl. Measure 1 cup of tamarind juice.

   Time: PT7M

4. Mix Spice Base

   In a mixing bowl combine the tamarind juice, 3 cups water, salt, turmeric, red chili powder, coriander powder, and cumin powder. Stir well until all powders dissolve.

   Time: PT5M

5. Fry Aromatics

   In the large skillet add 2 Tbsp oil, then add dried red chilies, sliced garlic, sliced onion, slit green chilies, and curry leaves. Fry on medium heat until the onion becomes translucent and the spices release aroma.

   Time: PT8M

   Temperature: Medium heat

6. Add Tomatoes

   Add the chopped tomato to the skillet and cook until the skin separates and the tomato softens, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Combine Liquids and Simmer

   Pour the tamarind‑spice mixture into the skillet, bring to a gentle boil, then reduce to a simmer.

   Time: PT3M

   Temperature: Bring to boil then simmer

8. Thicken with Ulav Powder

   Gradually whisk in the roasted ulav powder, stirring continuously to avoid lumps. Simmer for 10‑12 minutes until the soup thickens and the flavors meld.

   Time: PT12M

   Temperature: Low simmer

9. Finish and Serve

   Turn off the heat, stir in chopped fresh cilantro, and serve the hot Ulav Chaaru with steamed rice or as a standalone soup.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ulav (Black Gram): Roasted chickpea flour, Roasted lentil flour
• Instead of Tamarind: Lemon juice, Amchur powder mixed with water
• Instead of Salt: Sea salt, Kosher salt
• Instead of Turmeric Powder: Saffron (tiny pinch, for color only)
• Instead of Red Chili Powder: Paprika, Cayenne pepper
• Instead of Coriander Powder: Ground cilantro
• Instead of Cumin Powder: Ground cumin seeds
• Instead of Oil: Canola oil, Peanut oil
• Instead of Dried Red Chilies: Red pepper flakes
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Onion: Shallot
• Instead of Green Chilies: Jalapeño (1 small), Serrano (1 small)
• Instead of Curry Leaves: Bay leaf (1)
• Instead of Asafoetida (Hing): Garlic powder (1/4 tsp)
• Instead of Tomato: Canned diced tomatoes (1/2 cup)
• Instead of Fresh Cilantro: Fresh parsley

Equipment Needed

• Large Skillet or Kadai
• Small Bowl
• Grinder or Mortar & Pestle
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Measuring Spoons
• Serving Bowl

Critical Steps — Do Not Skip

• Fry the ulav until golden and crisp; under‑roasting will give a flat flavor.
• Grind the fried ulav to a fine, lump‑free powder.
• Whisk the ulav powder into the simmering broth slowly to prevent clumping.
• Simmer the soup long enough (10‑12 minutes) for it to thicken properly.

Chef Tips from the Video

• Roast the ulav until a deep golden color; this adds a nutty flavor to the soup.
• Use fresh curry leaves; they impart a distinctive aroma that cannot be replicated with dried leaves.
• For extra tang, add a splash of lemon juice just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in portioned containers for up to 1 month; reheat gently.

Room temperature: Ulav powder can be kept in a sealed jar at room temperature for up to 6 months.

Make-Ahead Tips

• Roast and powder the ulav in advance; store the powder in an airtight jar.
• Prepare tamarind juice a day ahead and refrigerate.
• The soup can be made up to a day ahead; reheat gently and add fresh cilantro before serving.

Frequently Asked Questions