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Dals/ Pulses / Soups : Toamto Chaaru (Rasam)


Number of servings: 5

List of ingredients:
QtyMeasureIngredientWt.(gms)
2 cups water  
1 tomato cut into large pieces  
size of ½ a lemon tamarind  
1 spoon jaggery  
Chaaru Podi
1 cup dhaniya seeds  
½ cup kandi pappu (toor dal)  
less than a handful jeera  
2 spoons pepper corns  
Popu (seasoning)
3 spoons ghee  
½ spoon mustard seeds  
¼ spoon jeera  
2 - 3 red chillies  
4 - 5 curry leaves (optional)  

Cooking procedure
Coarsely grind all the ingredients under chaaru podi. You can lightly dry roast them if you want to, but it tastes great without roasting.

Soak the tamarind and squeeze out the juice. Boil the water and add the 4 – 5 spoons charu podi, tamraind juice, the tamarind pulp, jaggery, tomato and salt. Let it boil well. The longer it boils the tastier will the chaaru be. After it boils for about 15 to 20 mins, take ghee in a small skillet, add senaga pappu, minapa pappu, jeera, mustard, and red chillies. When the mustard begins to splitter, add curry leaves if you want to. Otherwise, just pour this over your chaaru and mix well. That is it, your chaaru is done.
Storage tips:
Chaaru podi can be make in large quantities and stored in an airtight container.
Any additional information:
If you want miriyaala chaaru, just add a few pepper corns while making the chaaru. This is great if you have a bad cold.

Other recipes that go well with this one: Side Dish : Beans Kobbari Koora
Side Dishes : Tomato Beans Koora
Side Dish : Carrot Kobbari Koru
Side Dish : Cabbage Kobbari Koru


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