When it comes to the Telugu cuisine, a meal is incomplete without tasting the rasam. The spicy and tangy rasam, will not only satiate our taste buds but also gives a completeness to the meal. There are myriad regional varieties of rasam, where every region has its unique taste.
And today, we are here with two tongue-tickling rasam recipes namely 'Ulava Charu' and 'Miriyala Charu' from the Telugu cuisine. So without giving a miss, do try these scrumptious charu recipes and enjoy your meal. Here we go!
Ulava Charu Or Horse Gram Charu
1 cup horse gram; ½ tsp mustard seeds; ½ tsp cumin seeds; ½ tsp peppercorns; 2 green chillies; 2 dried chillies; ¼ tsp turmeric powder; 1 sprig curry leaf; ½ cup tamarind juice; 1 tbsp oil; Salt to taste; Jaggery (optional)
Method To Prepare
Soak, boil and blend the horse gram into a fine paste. Save the horse gram boiled water for preparing rasam.
Heat oil in a wok and temper the mustard seeds, cumin seeds, peppercorns, green chillies, dried chillies, turmeric powder, curry leaves for a while.
Now, add horse gram boiled water, tamarind juice, salt, horse gram paste, jaggery and stir them well.
Allow them to boil on low flame for 10-15 minutes to get a desired consistency. off the flame and dish it out.
Spicy and tasty 'Horse Gram Rasam' is ready to savour with hot steamed rice...
Miriyala Charu Or Peppercorns Charu
Ingredients List For Masala Powder
4 dried red chillies; 1 tsp coriander seeds; 1 tsp peppercorns; 7-8 garlic cloves; 1 tsp skinless split pigeon peas; 1 spring curry leaves
½ cup tamarind juice; 2 green chillies; ¼ tsp turmeric powder; 1 tbsp tempering seeds (cumin and mustard seeds); A pinch of asafoetida; 2 springs coriander leaves; Salt to taste; Water as required
Method To Prepare
Dry roast the 'Masala Powder Ingredients' and blend them into a fine powder.
Boil the tamarind juice along with green chillies, turmeric powder and salt.
Mix the blended powder in a cup of water to get a lump-free liquid and add it to the boiling tamarind juice and simmer it for 5-10 minutes.
Meanwhile, saute the tempering seeds, asafoetida, coriander leaves in heated oil and pour over the boiling rasam and give a quick stir.
Take it off the flame and transfer them into a bowl.
The sizzling hot 'Pepper Rasam' is ready to hit your palates...
Note: You can use lentil boiling water instead of normal water and you can savour it like a soup which is a perfect remedy to treat the sour throat this chilling monsoon...
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