South Indian
Charu (Andhra Pepper-Tamarind Rasam)
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Charu (Andhra Pepper-Tamarind Rasam) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Simmer the tamarind pulp, tomato, turmeric, and charu powder in the water for 10 minutes until the raw tamarind smell fades.
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Stir in the mashed dal or dal water with the crushed pepper, cumin, and garlic and simmer gently for 5 minutes without a hard boil.
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Heat the oil in a small pan and let the mustard seeds pop with the dried red chilies and curry leaves.
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Pour the tempering over the charu, add the salt, and take it off the heat as soon as it turns frothy at the edges.
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Finish with cilantro and serve hot, the peppery Andhra answer to rasam.
Watch how to cook Charu (Andhra Pepper-Tamarind Rasam)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Charu (Andhra Pepper-Tamarind Rasam), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Charu (Andhra Pepper-Tamarind Rasam) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 80 kcal
- Protein
- 3 g
- Carbs
- 10 g
- Fat
- 3 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 470 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Charu (Andhra Pepper-Tamarind Rasam) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.