Ulavacharu





I have not prepared Ulavacharu from scratch, I bought the freshly packed brown soup from my home town.

The soup is very thick and I find it good when diluted, boiled and tempered. Here we go on how I did it:

250ml of brown soup can be diluted with 175 - 250 ml of water depending on our personal choice. Add chopped tomatoes, slit green chillies, salt and Chilli powder and bring it to boil (tomatoes should be cooked).

Take a pan and add oil to it. Once hot add mustard, jeera, split urad dal, hing, curry leaves and Coriander leaves. Add this to the Ulavacharu and relish it with hot rice and fresh cream.
Want to reduce calories? then skip fresh cream.



Ulavacharu can be consumed with idli, dosa too.


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