250g black ulavalu
25g tamarind, soaked in hot water
3 green chilies
1 bunch curry leaves
Salt to taste
2 red chilies
5g cumin seeds
5g mustard seeds
2 tbsp oil

Ulava Chaaru

1. Wash ulavalu well and soak in water for 6 hours. Add 3 cups of water and pressure cook them for 30-40 minutes. Separate the water from the seeds and keep aside.
2. Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute and add tamarind water.
3. Then add the boiled water, salt, green chilies and boil for 15-20 minutes.
4. Now blend the boiled seeds (ulavalu) to a fine paste and add to the tamarind water. Mix well and cook until a thick gravy is formed.
5. Remove from heat and serve with idlis or rice.
6. This can also be served as soup with cream on it.