Tasty Thursdays – A Healthy liquid recipe known as “Rasam” or “Charu”

Rasam is one of the most popular recipes that are consumed in Southern India, more so in Tamil Nadu and Andhra Pradesh. It is known as Charu in Andhra regions which is spelt as ‘chaaru’.

I wanted to introduce this great recipe to all of you, as it is most beneficial for your digestion process. It aids in digesting the food more properly and perfectly and ensures free motions without any constipation problems.

This post is in response to the tasty thursdays blogging event. You can view others’ posts and the posts by organiser of this event by clicking this link.

chaaru is boiling and ready

chaaru is boiling and ready

Rasam or Charu recipe

It is very easy to prepare it within 10 minutes.

  • Take 1 litre water in a bowl.
  • Add 50 grams of tamarind into it.
  • Add one spoon salt, one-third-spoon of turmeric powder, some curry leaves. If curry leaves are not available, you can add coriander leaves after boiling of Rasam at the end.
  • Add 2 spoonfuls of coriander powder and 2 spoonfuls of rasam powder available in market.
  • Now, light the stove and heat the rasam water with all its ingredients in it.
  • When the preparation reaches boiling point, let it boil for two more minutes and remove from the flame.
  • Now you can top the preparation with a fry of mustard seeds, cumin seeds and hing (asafoetida).

Now, your recipe is ready for serve.

You can prepare the rasam powder in home also. For this purpose, you need to dry fry some red chillies, 10 grains of black pepper, some coriander seeds, a little bit of tur dal (yellow pigeon peas) and chickpeas and grind them in the mixer.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s