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Charu recipe, How to make Andhra Rasam Recipe (Step By Step & Video)

Last Updated: December 19, 2018 By Fareeha 2 Comments

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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. 

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chaaru recipe in a red serving bucket

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

  1. Never boil the charu.
  2. Always turn off the heat, when it turns frothy.
  3. The whole spices take longer time to grind than the tomato. Hence, grind them along with onion coarsely before adding the tomato. We do not want a tomato paste with whole spices in it.
  4. You can also add curry leaves to the tempering.

Step by Step Pictorial process of making the Andhra rasam

spices in mixie jar

1. Add the onion, garlic, whole dry red chili, coriander leaves, cumin seeds and black peppercorns in a mixie jar.

rasam masala ground coarsely

2. Grind to make a coarse paste. About 10 seconds should be fine in a standard mixie.

fresh masala in mixie jar

3. Next, add the tomato, curry leaves, turmeric powder, and salt to the coarsely ground paste.

rasam masala ground

4. Grind to make a paste. Set aside this paste until further use.

frying chaaru masala

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.

adding tamarind water to prepare the chaaru recipe

6. Finally, add the tamarind water.

preparing rasam recipe in white pan

7. Cook on simmer until frothy. Never allow the charu to boil.

Serving Suggestions:

Serve this Andhra Charu recipe hot or at room temperature.

You can serve this as a soup or with plain hot rice along with some vegetarian side dish like potato podimas or vendakkai poriyal.

More similar recipes:

  • Garlic Rasam
  • Milagu rasam
  • Mirayala charu
  • Tomato rasam

Learn how to make the Andhra Charu recipe

close up of rasam recipe in a red bucket

Charu Recipe

Fareeha
Charu or Andhra Rasam is a deliciously spiced tamarind soup that you will just fall in love with.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Indian Vegetarian
Cuisine Indian
Servings 2 people
Calories 93 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  1. Never boil the charu. Turn off when it turns frothy.
Keyword charu recipe, rasam recipe

Signing off until next time,

Fareeha.

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.

If you see any inappropriate ads on my blog, please use the report button at the bottom of the ad or send me the url to faskitchen@gmail.com.

 

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Tagged With: Vegetarian Recipes originally posted on: December 19, 2018 Last Updated: December 19, 2018 categoriesFiled Under: South Indian Recipes, Vegetarian Recipes

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Comments

  1. Sumathi says

    March 29, 2015 at 5:20 pm

    It was awesome .everybody in my family liked the flavour and taste.literally they drank it.good one

    Reply
    • Crystal Rose says

      March 29, 2015 at 5:45 pm

      thank you for the comment and the appreciation!! <3

      Reply

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About FAREEHA

I am the recipe developer, photographer & everything that goes behind Fa’s Kitchen. The recipes that I share are traditional, authentic and that are often made in my kitchen.

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