Ulava charu

In today's article we are going to talk about Ulava charu, a topic that has caught the attention of many people in recent times. Ulava charu has become a topic of interest for society due to its relevance and impact in different areas of daily life. Throughout the article, we will analyze different aspects related to Ulava charu, from its origin to its evolution over time, including its implications in today's society. In addition, we will explore different perspectives and opinions on Ulava charu, with the aim of providing a broad and complete overview of this very relevant topic. Don't miss this interesting article about Ulava charu!

Spicy and tangy lentil dish

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Ulava charu is a rasam^: 110 (a South Indian soup-like dish) from the state of Andhra Pradesh, India. It is popular in the Guntur district and Krishna districts of Andhra Pradesh.^{[citation needed]} It is made with horse gram, a legume called "ulava" in the native Telugu. The horse gram is boiled in water with salt, then strained from the soup before serving.^: 110 It is a local delicacy, as the preparation is labor-intensive. Packaged ulava charu is readily available in all urban and rural food supply stores in Andhra Pradesh.^{[citation needed]}

See also

• List of legume dishes

References

1. ^ ^{a b} Manohar, Thallapally (22 December 2016). Cultural History Of Madigas - A Brief Study. Pragma Publications. ISBN 978-93-84845-30-8.
2. ^ "Humble dishes win hearts, grab spotlight". The Hindu. 29 March 2018. Retrieved 1 September 2019.