Ulavacharu Kodi
A signature Andhra dish featuring tender chicken simmered in a rich, tangy, and spicy broth made from horse gram. This unique curry offers a deep, earthy flavor that pairs perfectly with steamed rice.
For 4 servings
Marinate the Chicken
- In a mixing bowl, combine the chicken pieces with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt.
- Mix thoroughly to ensure the chicken is evenly coated.
- Set aside to marinate for at least 15-30 minutes.
Prepare the Gravy Base
- Heat oil and ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the bay leaf, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
- Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
Cook the Masala
- Reduce the heat to low. Add the remaining turmeric powder, red chilli powder, and coriander powder. Sauté for 30-40 seconds, being careful not to burn the spices.
- Add the tomato puree and the remaining salt. Mix well and cook for 5-7 minutes, stirring occasionally, until the masala thickens and oil begins to separate at the edges.
Cook the Chicken
- Add the marinated chicken pieces to the pan.
- Increase the heat to medium-high and sauté for 5-6 minutes, stirring to sear the chicken on all sides until it's no longer pink.
Simmer the Curry
- Pour in the Ulavacharu concentrate and 250 ml of hot water. Stir everything together well.
- Bring the curry to a rolling boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the chicken is fully cooked, tender, and the gravy has thickened.
Finish and Garnish
- Uncover the pan and check the consistency. If the gravy is too thick for your liking, add a little more hot water.
- Stir in the garam masala powder and cook for one more minute.
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Let the curry rest for 10 minutes before serving to allow the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, marinate the chicken for a longer period, up to 4 hours in the refrigerator.
- 2Using bone-in chicken adds more depth and flavor to the gravy compared to boneless chicken.
- 3The key to a flavorful base is to sauté the onions until they are deep golden brown, not just translucent.
- 4This dish can be made in a pressure cooker to speed up the cooking time. After searing the chicken, add the liquids and pressure cook for 2-3 whistles.
- 5A dollop of fresh cream or butter at the end can balance the tanginess and add a luxurious finish.
- 6The curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Vegetarian
Replace chicken with 250g paneer, 200g mushrooms, or mixed vegetables like potatoes and carrots. Add them after the masala is cooked and adjust simmering time accordingly.
With MuttonWith Mutton
Substitute chicken with 500g of mutton. Increase the simmering time to 45-60 minutes or pressure cook for 5-6 whistles until the mutton is tender.
Creamier VersionCreamier Version
Stir in 2-3 tablespoons of fresh cream or a paste of 10-12 soaked cashews at the end of cooking for a richer, creamier gravy.
Why this is on our healthy list.
Rich in Protein
Both chicken and horse gram are excellent sources of protein, which is essential for muscle repair, growth, and overall body function.
High in Iron
Horse gram is a good source of iron, which helps in preventing anemia and boosting energy levels by improving hemoglobin production.
Good Source of Fiber
The horse gram in Ulavacharu provides dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Energy Booster
The combination of complex carbohydrates from horse gram and protein from chicken provides sustained energy, making it a wholesome and filling meal.
Frequently asked questions
Ulavacharu is a traditional thick soup or rasam from Andhra Pradesh, made from horse gram (ulavalu). It has a unique tangy, earthy, and slightly sour flavor that is characteristic of the region's cuisine.