Charu varieties prepared during winters | How to make Charu varieties prepared during winters

0 reviews
Rate It!
ByTanuja G
Created on 24th Nov 2015
  • Charu varieties prepared during winters, How to make Charu varieties prepared during winters
Charu varieties prepared during wintersby Tanuja G
  • Charu varieties prepared during winters | How to make Charu varieties prepared during winters (7 likes)

  • 0 reviews
    Rate It!
  • By Tanuja G
    Created on 24th Nov 2015

About Charu varieties prepared during winters

Miriyalu are black pepper corns. This charu is generally prepared with ripe tamarind and a generous pinch of crushed black pepper. Usually prepared in winters, tangy taste of tamarind and the hot taste of black pepper gives needed heat to one's body. This is known as miriyala charu. If dry ginger powder(sonth) is added to charu, it is called as sonti charu.

Charu varieties prepared during winters, a marvellous creation to spice up your day. Charu varieties prepared during winters is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingCharu varieties prepared during winters is just too tempting. This amazing recipe is provided by Tanuja G. Be it kids or adults, no one can get away from this delicious dish. How to make Charu varieties prepared during winters is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Charu varieties prepared during wintersby Tanuja G. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Charu varieties prepared during winters is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time10mins
  • Serves4People
Charu varieties prepared during winters

Ingredients to make Charu varieties prepared during winters

  • Lemon sized tamarind
  • Water to dilute - say like 4-5 glasses
  • 1 teaspoon each of mustard seeds cumin seeds
  • 1/2 teaspoon of methi seeds
  • A pinch of turmeric powder
  • Salt to taste
  • Oil for tempering
  • A sprig of curry leaves
  • 3-4 green chillies
  • 1 teaspoon of grated jaggery
  • 2-3 whole dried red chillies
  • 1 teaspoon of crushed black peppercorns or sonth

How to make Charu varieties prepared during winters

  1. Soak tamarind for half and hour and extract its juice.
  2. Dilute this juice with water. This should be of water consistency and not thick like pulusu.
  3. Let simmer for 5 - 10 minutes.
  4. Add jaggery or sugar, salt, crushed pepper/sonth and simmer for 5 more minutes. Turn off the flame.
  5. Heat oil in a tadka pan. Add mustard seeds. Let it splutter.
  6. Add cumin seeds, methi seeds and fry for 5 seconds. Add green chillies, curry leaves, red chillies and fry for 10 seconds.
My Tip: Onions, diced tomato and garlic are optional ingredients. All these need to be sauteed well before adding to the boiled charu.

Reviews for Charu varieties prepared during winters (0)