Challa Charu | How to make Challa Charu

By Tanuja G  |  20th Nov 2015  |  
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  • Challa Charu, How to make Challa Charu
Challa Charuby Tanuja G
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About Challa Charu Recipe

Challa in colloquial Telugu means buttermilk and charu is diluted tamarind stew. Usually, plain bajjis are added to this. Can be had with jowar rotis or hot rice.

The delicious and mouthwatering Challa Charu is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Challa Charu is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Challa Charu. Tanuja G shared Challa Charu recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Challa Charu. Try this delicious Challa Charu recipe at home and surprise your family and friends. You can connect with the Tanuja G of Challa Charu by commenting on the page. In case you have any questions around the ingredients or cooking process. The Challa Charu can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Challa Charu with other users

Challa Charu

Ingredients to make Challa Charu

  • 3 cups of buttermilk or 2 cups of curds
  • 1 teaspoon of besan
  • 1 medium sized onions diced
  • oil for tempering
  • salt to taste
  • A pinch of turmeric powder
  • A pinch of hing
  • 1 teaspoon each of mustard seeds cumin seeds
  • 1 spring of curry leaves
  • 3-4 green chillies cut into 1 inch pieces

How to make Challa Charu

  1. Whisk curds very nicely. And add water to it. Do not make it roo runny. But just the right consistency.
  2. Add turmeric powder, salt, besan to it and whisk again.
  3. Add cumin seeds and fry for 5 secs.
  4. Add diced onions and fry till they turn translucent. Fry green chillies too.
  5. Switch off the flame. Add the buttermilk mix to this.
  6. Switch on the gas again and let boil for few mins.
  7. Ensure it doesn't curdle. Switch off the flame.

My Tip:

If one has plain bajjis or pakodas, it can be added to this and let soak for a while. We want the bajjis to absorb the tempered buttermilk flavor.

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