24
May
07

Miriyala Charu

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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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10 Responses to “Miriyala Charu”


  1. May 24, 2007 at 3:25 pm

    I LOVE the way you served!!! So yummy,wish I could grab some Prema.It looks like French soup!!:)

  2. May 24, 2007 at 4:30 pm

    MM yummmy charu.even me too like the charu to drink like soup.

  3. May 24, 2007 at 8:09 pm

    I too make this. esp. when we fall sick it is very comforting. My grandmom makes great miriyala chaaru.

  4. May 24, 2007 at 8:44 pm

    Right a very comfort dish. love this can have rasam anytime.

  5. 5 sia
    May 25, 2007 at 5:21 am

    i know…nothing can beat simple food like saaru, rice, papad, pickle and curds…just yum….

  6. May 26, 2007 at 1:21 pm

    Great picture. Do you just replace pepper powder for charu podi in this recipe?

  7. May 29, 2007 at 9:45 am

    hey, that looks so good, like a clear soup, looks pretty simple to make as well.
    thanks

  8. May 31, 2007 at 4:28 pm

    hi padmaja
    are u busy still?atlast we settled at our new place.kisses to nishant.

  9. June 1, 2007 at 8:38 am

    Thanks Asha.

    Swapna that’s my husband’s fav way to have charu:).

    That’s right sharmi its really a comforting dish during cold.
    I think all ammamma;s are really good at making charu.

    Thanks roopa

    Thanks sia , I like the way u served lemon rasam

    Suma, Miriyala charu popu is slightly different from regular rasam as here we use methi & red chilli and jaggery is the key ingredient, for regualar charu u can skip jaggery.

    Give it a try richa.

    Good to know that u guys are settled. so u no has changed or its same.
    WIll call u sometime.


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