Charu | Rasam | Neella charu | How to Make Charu
2 Comments
Charu | Rasam | Neella charu - There are some recipes that are done in a blink. This Andhra Style Watery Rasam is one such recipe. Tasty while you eat and easy on the tummy when you are done, that is this Watery Rasam.
Just as the name suggests, this Watery Rasam has nothing special except seasonings. All you need to do is boil all the ingredients for Rasam together and then add the seasonings.
But if you have tasted this Rasam just once, you would want to make it every day. It tastes great with Potato, Banana fries and with Non-veg. It even helps digestion after eating heavy non veg food.
I have seen this Rasam in Rayalaseema of AP and in the Palnadu areas of Guntur. It tastes great with idli too. And when we fall sick in our house, they give this Rasam in the diet, as it enhances appetite and aids digestion.
Try this: Ajwain Rasam and Pepper Rasam
Print this Recipe
Tips
Please follow these tips whenever you make Rasam
-
Rasam is a simple recipe but the ingredients should be in the right proportion. Only then it becomes tasty.
-
The ingredients need to be thoroughly boiled in thin Tamarind Water. Only then will the Water take the flavours. Or it just tastes as if you have added seasoning to hot water. Do take a taste while it is still boiling
-
If you like, you can add Garlic to the seasoning, or crush them and use. I have not used them.
Charu | Rasam | Neella charu | How to Make Charu - Recipe Video
Charu | Rasam | Neella charu | How to Make Charu
Prep Time 1 min- Cook Time 15 mins
- Total Time 16 mins
Servings 5
Ingredients
- 750 ml Thin Tamarind Water
- 3 tbsp Coriander Seeds
- 5 - 6 Red Chillies
- 1 tsp Cumin Seeds
- 1 tsp Pepper Powder
- 2 Curry leaves along with stalks
- Salt
- 1/2 tsp Turmeric
- 4 Green Chillies slit
-
For seasoning
- 1.5 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Asafoetida
- 1 Red Chillies
Instructions
-
Add all the ingredients for the Rasam, cover and boil on a medium flame for 15 minutes.
-
Taste after 15 minutes to check if the flavours are added to the water. If necessary, boil some more or remove from the fire.
-
Heat Oil for the seasoning, add all the ingredients, and then strain the boiled Rasam into the Seasoning. Then let it boil once again and then remove from the fire. (Please check tips before making this recipe.)
Leave a comment ×
2 comments