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The ingredients needed to cook Ulava Charu Vegetable Pulao - Andhra Style:
- Provide 1/2 cup of horse gram lentils, soaked overnight.
- Use 1 1/2 cups of basmati rice, soaked for 30 minutes.
- Take 2 cups of mixed vegetables (I used frozen veggies).
- Use 2 tbsp. of oil.
- Take 1 tsp. of ghee.
- Get 1 tsp. of mustard seeds.
- Prepare 1/2 tsp. of cumin seeds.
- Prepare 1-2 of dry red chilies.
- Take 1-2 of green chilies, slit.
- Prepare 1 sprig of curry leaves.
- Use 1 of " cinnamon.
- Use 2-3 of green cardamoms.
- You need 5-6 of cloves.
- Get 1 of javitri.
- Take 1 of star anise.
- Prepare 1 of stone flower.
- Prepare 1-2 of onions, chopped.
- Use 1 tbsp. of ginger-garlic paste.
- You need 1/2 tsp. of turmeric powder.
- You need 1 tsp. of red chili powder.
- Prepare 1 tbsp. of coriander powder.
- Prepare 1 tsp. of cumin powder.
- Use 1 tsp. of garam masala powder.
- You need to taste of salt.
- Provide 2 tbsp. of coriander leaves, chopped.
- Take of few fried cashews, onion rings, curd chilies and raita to serve.
Steps to make Ulava Charu Vegetable Pulao - Andhra Style:
- 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..
This is the most trending recipe in Andhra Pradesh and Hyderabad now.this is served in almost every restaurant. Ulava Charu is a South Indian soup dish from the state of Andhra Pradesh, India. It is popular in the Guntur and Krishna districts of Andhra Pradesh. It is made with Horse gram, a legume with the botanical name Macrotyloma uniflorum, called Ulava in the native Telugu. Check out all our delicious delicacies. .
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