Make a coarse paste (not very smooth). Chop onions finely; mix them with this paste along with salt.

Heat oil in a thick bottomed pan. Press as vadas and deep fry them.

Drain on a kitchen towel and serve them with coconut chutney or tomato sauce. Courtesy: Veggie Paradise RELATED RECIPES Vada pav Masala vada Medhu vada Masala vada Pumpkin vada Ingredients: 1 cup of Horse Gram/Kolluparupu 2 onions 3 - 4 red chillies Salt to taste Oil for deep frying Preparation (less)

Make a coarse paste (not very smooth). Chop onions finely; mix them with this paste along with salt.

Heat oil in a thick bottomed pan. Press as vadas and deep fry them.

Drain on a kitchen towel and serve them with coconut chutney or tomato sauce. Courtesy: Veggie Paradise RELATED RECIPES Vada pav Masala vada Medhu vada Masala vada Pumpkin vada Ingredients: 1 cup of Horse Gram/Kolluparupu 2 onions 3 - 4 red chillies Salt to taste Oil for deep frying Preparation (less)

It is then ground into paste along with cooked onions and tomatoes. Finally the horse gram chutney is seasoned with spices.

Serve horse gram chutney with steamed rice and dollop of ghee. Makes: around 4 Servings of Horse Gram Chutney.

Ingredients: Horse Gram 1 Cup Onion 1 Small Tomato 1 Large Green Chiles 1 – 2 1/2 tsp Powder a Pinch Salt to Taste Oil 1 Tbsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp a Big Pinch 5 Oil 1 tsp Method of preparation: Peel and finely chop the onion. Wash and finely chop the tomato.

Remove stems, wash and slice the green chiles. Wash horse gram and soak horse gram in enough water overnight.

Pressure cook in 2 cups of water for 2 – 3 whistles. Strain the horse gram if necessary and reserve the cooking liquid.

Grind horse gram into paste and keep aside. Heat a tablespoon oil in a pan, add onion.

Fry till onion turns brown, add tomato, green chiles, coriander powder, turmeric powder and salt. Cook till tomato turns soft, remove from heat.

Cool the mixture to room temperature and grind into smooth paste. Add the horse gram paste and grind again into smooth paste.

Remove the ground horse gram mixture into a bowl. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, remove from heat and add to the horse gram chutney bowl. Serve horse gram chutney with steamed rice and dollop of ghee.

Notes: Make sure horse gram is cooked well. Suggestions: If horse gram is not cooked well, put it back on heat and boil in a saucepot till soft.

Adjust green chiles according to preference. Lemon juice can also be added to the horse gram chutney.

Variations: Check Other Names: Horse Gram Chutney, Ulavala Pachadi (less)

It is then ground into paste and briefly cooked in tempered oil along with spices. The horse gram mixture is then stuffed in idli batter.

Idli is steamed and horse gram stuffed idli is served with any chutney of your choice. Makes: around 4 Horse Gram Stuffed Idli.

Ingredients: Idli Batter 3/4 Cup Horse Gram 1/2 Cup Green Chiles 1 – 2 Powder a big Pinch 1/4 tsp few Sprigs Salt to taste Oil 1 tsp Ghee to grease idly moulds Method of preparation: Wash and soak the horse gram in enough water overnight. Next day refresh the water and pressure cook in around 2 cups of water for 4 ? 5 whistles.

Strain the cooked horse gram and reserve the liquid. Grind the horse gram into paste with enough salt.

Make sure not to add extra water (reserved liquid) to grinding mixture until necessary. Remove stems, wash and roughly chop the green chiles.

Grind the green chiles into paste using a blender. Heat oil in a pan, add cumin seeds and fry till they turn golden brown.

Add green chile paste and fry briefly. Stir in ground horse gram, turmeric powder and salt.

Fry for couple of minutes and remove from heat. Once the mixture is warm enough to handle, form the horse gram mixture into small discs.

Grease idli moulds with few drops of ghee. Pour a tbsp of idli batter in each idli mould.

Layer the batter with prepared horse gram disc. Layer few more tablespoons of idli batter on the green peas disc to cover it.

Place the idli stand in steamer. Steam the idli for around 8 – 10 minutes.

Leave the idli outside for a minute or two to cool them down after applying a drop of ghee on each idli so that the top layer doesn?t dry out..

Carefully remove the idli from idli mould with help of a spoon. garnish with chopped cilantro and serve horse gram stuffed idli any chutney of your choice.

Notes: Make sure idli is steamed well before removing from heat. Suggestions: If horse gram is not cooked well, boil in enough water till they turn soft.

Since the skin is pretty thick, it will never be too soft to grind. Variations: Check other Other Names: Horse Gram Stuffed Idli, Ulavala Idli (less)

Boil a tsp of the powder in half a glass of water for 15 mins to make a conjee. Filter, add sugar and milk to the clear liquid.

Healthy, energetic breakfast drink for working women. Note: For more horse gram recipes click here Image: Flickr/creativecommons House of Sims RELATED RECIPES Horse gram porridge Matki pulao Sprouted green gram fried rice Chana dal chutney (pachadi) Orange Khajur drink Ingredients: 250g - horse gram Sugar to taste 1/2 glass water 1/2 glass milk A few pods of cardamom (less)

Boil a tsp of the powder in half a glass of water for 15 mins to make a conjee. Filter, add sugar and milk to the clear liquid.

Healthy, energetic breakfast drink for working women. Note: For more horse gram recipes click here Image: Flickr/creativecommons House of Sims RELATED RECIPES Horse gram porridge Matki pulao Sprouted green gram fried rice Chana dal chutney (pachadi) Orange Khajur drink Ingredients: 250g - horse gram Sugar to taste 1/2 glass water 1/2 glass milk A few pods of cardamom (less)

Boil a tsp of the powder in half a glass of water for 15 mins to make a conjee. Filter, add sugar and milk to the clear liquid.

Healthy, energetic breakfast drink for working women. Note: For more horse gram recipes click here Image: Flickr/creativecommons House of Sims RELATED RECIPES Matki pulao Sprouted green gram fried rice Chana dal chutney (pachadi) Orange Khajur drink Betel leaves Drink Ingredients: 250g - horse gram Sugar to taste 1/2 glass water 1/2 glass milk A few pods of cardamom (less)

Horse gram is soaked in water overnight. It is then boiled in water for a very long period of time along with spices for a thick rasam consistency.

Ulava charu is quite famous around Vijayawada in Krishna District, Andhra. Makes: around 1 1/4 Cups of Ulava Charu.

Ingredients: Horse Gram 1 Cup 1 inch Piece Green Chiles 2 – 4 1/4 tsp 1/4 tsp 5 Red Chili Powder 1/2 tsp Salt to taste Oil 1 tsp Method of preparation: Soak horse gram in water overnight. Refresh the soaked horse gram with fresh water.

Remove stems, wash and slice the green chiles. Soak tamarind in warm water and extract all thick juice.

Bring to boil around 4 cups of water, add soaked horse gram. Boil till horse gram is soft but not mushy (around 1 hour).

Alternatively, pressure cook the soaked horse gram in around 4 cups of water for 4 – 5 whistles. Strain the cooked horse gram to collect all horse gram and reserve the cooking liquid.

Take around half of the cooked horse gram and grind it into fine paste adding enough cooking liquid. Heat the reserved cooking liquid on medium heat and boil for around 15 minutes.

Stir in ground horse gram paste to the cooking liquid. Put the mixed mixture on medium heat, add tamarind extract, green chiles, red chile powder and salt.

Cook till the liquid reduces to thick pourable consistency. Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves.

When mustard seeds start spluttering, remove from heat and add to above horse gram rasam. Serve horse gram rasam / ulava charu with plain steamed rice and dollop of ghee.

Notes: Make sure to cook the horse gram for a good amount of time. Suggestions: If the rasam is not thick enough, boil the horse gram rasam till preferred consistency.

Variations: For a more traditional recipe, keep cooking the horse gram till the liquid reduces to a thick liquid. You can also add small onions and tomatoes to the boiling horse gram rasam for a variation.

Temper with chopped ginger and garlic. Garnish with chopped cilantro and a dab of butter.

Other Names: Horse Gram Rasam, Ulava Charu (less)

The cooked horse gram is then ground into paste and tempered with spices. It is then stuffed and rolled out into parata.

Serve horse gram parata with any raita of your choice. Makes: around 3 Horse Gram Parata.

Ingredients: Horse Gram 3/4 Cup Wheat Flour 1 1/2 Cups Green Chiles 2 – 4 Red Chili Powder few Pinches Salt to taste Oil as Required Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp a pinch 4 Oil 1 tsp Method of preparation: Wash and soak the horse gram in enough water overnight. Next day refresh the water and pressure cook in around 2 cups of water for 4 – 5 whistles.

Strain the cooked horse gram and reserve the liquid. Grind the horse gram into paste with enough salt.

Make sure not to add extra water until necessary. Remove stems, wash and finely chop the green chiles.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add chopped green chiles.

Stir in ground horse gram, turmeric powder and red chili powder. Mix well, adjust the seasonings and remove from heat.

In a mixing bowl, mix together wheat flour, some of the reserved horse gram water and salt. Knead the dough into soft and nonsticky mixture.

Keep the dough covered with wet kitchen towel for half an hour. Divide the dough into 3 ? 4 portions.

Take each portion of wheat dough, press it a little to form a small disk. Take around 3 tbsps of the prepared horse gram mixture and place it on the disk.

Now bring together the edges of the dough and press it to form a ball. Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.

Repeat the same with remaining wheat dough portions. Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.

Place the paratha on hot griddle and let it turn golden brown. Add around quarter tsp of oil on uncooked side and turn it over to let it cook.

When both sides cook with brown spots, remove horse gram paratha onto a plate. Repeat the same with remaining rolled out parathas.

Serve horse gram paratha with mango pickle and with any raita of your choice. Notes: Make sure to cook the stuffing until most of the moisture is gone.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover.

Or make sure to stuff just enough stuffing so it doesn?t come out. Variations: Finely chopped onion and cilantro can also be added to the horse gram mixture while preparing the stuffing.

Other Names: Horse Gram Parata, Ulavala Paratha, Kulthi Parata (less)

It is then ground into paste and briefly cooked in tempered oil. This horse gram mixture is then stuffed in damp bread slices and shallow fried till brown and crisp.

Serve horse gram stuffed bread rolls with ketchup or with any chaat chutney. Makes: 4 Horse Gram Stuffed Bread Rolls.

Ingredients: Wheat or White Bread 4 Slices Horse Gram / Kulthi 1 Cup Onion 1 Small Green Chiles 2 Raw 1 Tbsp Powder a Pinch Red Chile Powder few Pinches Salt to taste Oil 6 – 8 Tbsps Talimpu: 1/4 tsp 1/4 tsp 3 Oil 1/2 tsp Method of preparation: Wash and soak the horse gram in enough water overnight. Next day refresh the water and pressure cook in around 2 cups of water for 4 ? 5 whistles.

Strain the cooked horse gram and reserve the liquid. Grind the horse gram into paste with enough salt.

Make sure not to add extra water (reserved liquid) until necessary. Remove stems, wash and finely chop the green chiles.

Peel and finely chop the onion. Wash and tear curry leaves into small pieces.

Heat oil in a pan, add peanuts. Briefly fry the peanuts before adding all talimpu ingredients in order.

When mustard seeds start spluttering, add green chiles and onion. When onion turns translucent, stir in ground horse gram, turmeric powder, red chili powder and salt.

Mix well, adjust the seasonings and remove from heat. Take a wide bowl full of water.

Chop the edges off of the bread slices. Damp a muslin cloth and cover one bread slice at a time with the cloth.

Dip the covered bread slice in the water for a second and remove. Squeeze the bread slice between the palms to remove excess water.

Take around 2 – 3 Tbsps of the horse gram stuffing and place it on the damp bread slice. Roll one side of the bread slice over the stuffing till the opposite side and pinch with wet fingers to seal the edges.

Repeat the same with remaining bread slices and the kulthi stuffing. Heat oil in a small pan on medium high heat, slowly place the stuffed bread rolls into hot oil.

Fry the bread rolls on both sides till they turn dark golden brown in color. Remove the bread rolls onto absorbent paper and repeat the frying process with any leftover bread rolls.

Serve horse gram stuffed bread rolls with mint chutney or with ketchup. Notes: Make sure not to over soak the sliced bread.

Suggestions: Make sure the oil is always in medium heat to ovoid burning the bread rolls. Stuff enough horse gram stuffing to make sure the roll is full and tight.

Variations: You can also add a big pinch of amchur powder to the stuffing if desired. Other Names: Horse Gram Stuffed Bread Rolls, Ulavalu Tho Bread Rolls (less)