The party is over, guest left and even the leftovers are cleaned up and finally we are out of party hangover. We were tired and not in a mood to go out and eat. Every one including the lil one was carving for simple meal and what more is simple yet tasty than mudda pappu, charu and kotta avvakaya (mango pickle just got from India) with perugu ( homemade curd).
Charu is nothing but plain rasam (without tomatoes and dal). Simple yet tasty and meal cannot be completed with this hot tamarind clear stew or I call it soup. Rasam is prepared in many different ways. South Indian people and experts in making rasam each cuisine have their own version. Common ingredients found in rasam are lentils, tomatoes, garlic, tamarind, jaggery or sugar, spice powder and seasoning. Andhrites call it Charu.
Ingredients to boil
2-2 ½ cups of water
Small melon ball size tamarind
1-2 tsp jaggery
Pinch of turmeric
Salt to taste
¼ tsp black pepper
Few curry leaves
Seasoning
1 tsp oil
1 dry red chilli (broken)
½ tsp cumin seeds
½ tsp mustard seeds
Pinch of methi seeds
Pinch of hing
Coriander leaves for garnish.
Procedure
In a small frying pan add oil and fry the seasoning mixture, allow mustard seeds to crackle, turn of the heat and keep aside.
In a medium pot add all the ingredients for charu and bring it to boil. Adjust the taste, stir in the seasoning. Garnish with coriander leaves and turn of the heat.
Serve hot with rice, dal & ghee.
Notes and Tips
I usually add 2 cups of water at first and if needed then I add the remaining water and adjust the taste according to it. My husband’s favorite way to enjoy charu is as shown in the picture.
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