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.

Challa Charu is an aromatic, flavorful and delicious dish which is very much popular in Telangana. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Challa Charu is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Challa Charu at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Challa Charu by Tanuja G in step by step with pictures so you can easily learn how to cook the perfect Challa Charu at your home without any difficulties. Challa Charu is one of the representative dishes of Telangana which you can serve in any special occasions.

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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