Charu Recipe or the Andhra Rasam with step by step photos and video instrutions is a must in every south Indian household. Charu is traditionally prepared using tamarind juice as a base, with the addition of tomato, chili, pepper, cumin and other spices as seasonings. Just like the tomato rasam, this charu recipe is also quite easy to make and is tasty.
What is Charu recipe?
Charu recipe is nothing but spiced tamarind soup from the region of Andhra. The spices are ground with onion, tomato and curry leaves and later added to the tamarind water.
What are the ingredients required for making the charu?
Making this charu recipe is pretty simple. All you have to do is grind the onion, garlic, coriander seeds, cumin seeds, dry chili, and black pepper coarsely in a mixie jar. Next, add the curry leaves, tomato, turmeric powder, and salt. Grind to make a paste with them. Preparing a tempering by spluttering mustard seeds in oil, add the ground paste and fry. Finally, add the tamarind extract and cook on simmer till it turns frothy.
How is Charu different from rasam?
There is not much difference between charu and rasam. Charu is the Andhra version, while the rasam is generally made in Tamil cuisine.
Pro tips / important points to remember while making the andhra rasam recipe
Step by Step Pictorial process of making the Andhra rasam
1. Add the onion, garlic, whole dry red chili, coriander leaves, cumin seeds and black peppercorns in a mixie jar.
2. Grind to make a coarse paste. About 10 seconds should be fine in a standard mixie.
3. Next, add the tomato, curry leaves, turmeric powder, and salt to the coarsely ground paste.
4. Grind to make a paste. Set aside this paste until further use.
5. Heat oil in a pan and add the mustard seeds. Allow to splutter and add the ground masala paste. Fry for a couple of minutes till the raw smell from this masala vanishes.
6. Finally, add the tamarind water.
7. Cook on simmer until frothy. Never allow the charu to boil.
Serve this Andhra Charu recipe hot or at room temperature.
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Learn how to make the Andhra Charu recipe
- 1/2 onion
- 4-5 cloves garlic
- 2-3 no. whole dried red chili
- 1/2 teaspoon pepper
- 2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- salt to taste
- few curry leaves
- 1 small sized tomato
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- 2 tbsp tamarind paste or tamarind about a small ball, soaked in water
- 3 cups water
- Grind together onion, pepper, cumin seeds, garlic, coriander seeds and red chili coarsely.
- Add tomato, curry leaves, turmeric, and salt and pulse for 5 seconds to make a paste.
- Heat oil, add mustard seeds. When the mustard seeds splutter, add the ground paste.
- Fry for a couple of minutes till the raw smell of the ground paste vanishes.
- Add tamarind water and keep the flame low.
- Allow the liquid to simmer. Don’t let the charu boil. When it starts foaming and is just about to boil, switch off the flame.
- Never boil the charu. Turn off when it turns frothy.
Signing off until next time,
This recipe was originally published in February of 2015. It has been retested and updated with reader feedback. Step by Step Photos and Video has been added in December 2018.
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