- Ulavalu(Horsegram)-½ kg
- Water as required
- Mustard seeds
- Jeera
- Tamarind extract
- Oil -2tsp
- Five green chillies
- Three dry red chillies
- Two springs of curry leaves
- Eight chopped garlic
- 1 tsp turmeric
- Salt as required
- One small cup of coriander
- Take a bowl and wash the horse gram ideally three times and soak it in water (for 1 cup of horse gram, soak it in 3 cups water, 1:3ratio). Make sure you soak it overnight for at least 10-12 hours. Soaking it is a must as it brings real taste to the dish.
- After 10-12 hours, you can observe a change in watercolour. Now take a large pressure cooker, add the soaked horse gram with the same water, and let it boil for at least 40-50min after one whistle.
- After 50min cut off the stove and transfer only the water into a container(make sure you use a filter); keep the horse gram seeds aside ( as the seeds are of no use in the dish now).
- Take a bottom-sized pan and add two tablespoons of oil. Once the oil is heated, add garlic cloves, red chillies, green chillies, curry leaves, mustard seeds, jeera, and turmeric. Mix well.
- Now pour in the strained horse gram- water and mix well. Boil for 5-10minutes.
- Add tamarind extract and the required salt and mix well.
- Boil it on medium flame until it turns into a thick gravy. It usually takes 30 minutes to turn into a thick sauce.
- Garnish with coriander and cut the stove off.
