This Ulavacharu (Horse gram soup - Kollu rasam) is a South Indian rasam formula with horse gram. You will observe definite strides to make this horse gram soup utilizing an Instant pot and burner pressure cooker in this recipe.


  • Horse gram/Ulavalu/Kollu - 1 kg 
  • Tamarind paste - 3 or 4 tbsp
  • Onion
  • Chilies
  • Curry leaves
  • Salt as required
  • Turmeric powder - 1/2 tbsp
  • Red chili powder - 1 or 2 tbsp
  • Mustard seeds - 1/2 tbsp
  • Cumin seeds - 1/2 tbsp
  • Oil - 2 tbsp


Washing & Soaking

  • Wash horse gram completely 2-3 times.
  • pour 3 liters of water and soak for some time.
  • keep the soaked water, all things considered, and move the pony gram(with splashed water) into a pressure cooker.
  • Keep cooking time ought to be 60 minutes.
  • Cover the cooker with the top and cook on high flame until the main whistle comes out.
  • Take away the main whistle time from 1 hour and cook the rest of the time on the stew.
  • The whistles might blow or may don't stress over the whistles.
  • Turn off the flame and delay until the pressure is no more.

Making Tamarind Paste

  • Flush tamarind for once.
  • pour 1/2 cup of water and bubble until smooth.
  • Turn off the flame and let it cool down.
  • crush into a paste and keep to the side.


  • Remove the top and strain out the water from the horse gram.
  • Try not to pound or crush horse gram(and use) to make the sauce thick.
  • Take the strained water and keep it aside.

Preparation of Ulavacharu

  • Heat oil in a vessel, add mustard seeds, cumin seeds, and let them splutter.
  • add chopped onions, green chilies, curry leaves, and saute briefly.
  • Pour horse gram water, blend well and cook until it decreases to 3/4 Th of the first amount.
  • Turn the flame to stew, add turmeric powder, salt, red bean stew powder, tamarind paste, and blend well.
  • cook until the sauce thickens and turn off the flame.
  • Serve it with rice.