Ulava gudalu, is a healthy side dish A quick, easy and filling snack with horsegram, green chilies, and a basic tempering. One of the easiest recipes to put together and a street snack that my mum would make for us even at home. Gudalu served warm with a cup of chai is probably the best thing ever. Normally for this recipe we need to soak the horsegram overnight and then boil it the following morning before using it for the dish.
This ulavalu, are one of the ancestral grains, which were used for cattle feeding specially for horses, has somehow found its way to the kitchens. These grains are found to be too warm for your body and that’s how it’s specially made in winters and another reason why elders at home tell you not to consume in great quantities in summers.
What are GUDALU?
Gudalu is a humble tea-time snack that calls for any boiled pulses, green chilies, onions and a basic tempering. And this dish gudalu, is a distant cousin for Sundal from Tamilnadu region. Likewise there are many variations across South India, by the name Guggillu, sundalu, Usli etc.
I have already shared Bebberla gudalu recipe on my blog, do check it out.
What all variations can I make with this ULAVA GUDALU recipe?
The following recipe I describe here use onion, but if you are looking for no-onion and no-garlic recipe please feel free to omit. And you can follow this recipe to make various gudalu listed below
- shenagapappu gudalu, using chana dal
- pesarla gudalu, using whole moong bean
- Makka gudalu, using dried-maize kernels
- shenagala gudalu, using brown/white chickpeas
- Palli gudalu, using boiled peanuts
- Bebberla gudalu, using black-eyed peas
- Batani kaya gudalu, using green/dried peas
Memories of gudalu usually involve Navratri or Ganesha chaturthi Mandapalu prasadam. Earlier I never made festival food at any time outside of that festival, but now I make it whenever I wish. With a little planning, this requires almost no effort and is a great dish to make when you’re rushed. Makes for a great breakfast or lunch by itself, though it can also be served as a side dish.
Please check out more delicious festive treats and tea-time snacks from my blog.
Palm jaggery whole wheat biscuits
ULAVA GUDALU
Equipment
- Pressure cooker
- Skillet
Ingredients
- 1 cup Horse gram washed and soaked overnight
- ½ Onion thinly sliced
- 2 no Green chili slit
- 1 sprig Curry leaves
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ½ tsp Turmeric powder
- Salt to taste
- 1 tbsp Cooking oil
- 1 tbsp Cilantro finely chopped
Instructions
Prepping
- Wash and soak the horse gram/ ulavalu overnight or upto minimum of 6 hours in hot water.
- Later add the horsegram along with the soaked water into the pressure cooker, add more 2 cups of water, tbsp of salt and pressure cook for 3 whistles. You can alternatively pressure cook the ulavalu/horse gram in Instant pot on high pressure for 15 min.
- Later the pressure release naturally, then strain the water from the boiled horse gram and save for later. Ps., do not throw away the water in which we boiled horse gram, as it is very nutritious. You can use this liquid as broth to make soup, or make rasam with it.
Let's prepare Ulava gudalu now!!
- Heat a skillet, add oil and once its hot add in mustard seeds, cumin seeds, curry leaves, slit green chilies and let them splutter for a minute.
- Now add in finely chopped onion, turmeric powder and saute until they turn translucent. Note - we need not brown the onions, they should be firm yet cooked.
- Add the strained boiled horse gram/ulavalu to the pan, salt to taste and mix well. cook until the water evaporates.
- Add in chopped cilantro and serve warm Ulava gudalu as it is or as an accompaniment with rice/rotis.
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