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

0.0 from 0 reviews
Rate It!
By Tanuja 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 is a delicious dish which is liked by people of all age groups. Charu varieties prepared during winters by Tanuja G has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Charu varieties prepared during winters at many restaurants and you can also prepare this at home. This authentic and mouthwatering Charu varieties prepared during winters takes few minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Charu varieties prepared during winters is a good option for you. The flavour of Charu varieties prepared during winters is tempting and you will enjoy each bite of this. Try this Charu varieties prepared during winters on weekends and impress your family and friends. You can comment and rate the Charu varieties prepared during winters recipe on the page below.

  • 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)

Cooked it ? Share your Photo