Name: Ganji Charu | Rice starch soup recipe by Neeru Srikanth at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: Rice; Water - 2 cups; Buttermilk at room temperature – ½ cup; Salt – to taste; Curry leaves - few; Small Onion / Shallots - 1; Coriander - few; Oil – 2 tsp; Mustard – 1 tsp; Cumin Seeds – 1 tsp; Hing Powder – A generous pinch; Dry Red Chili - 1

ABOUT Ganji Charu | Rice starch soup RECIPE

Ganji Charu | Rice Starch soup is a simple soup with very minimal ingredients. Rice starch gives instant energy and is also ideal for stomach issues such as diarrhea & constipation. This is best when consumed in summers as rice starch helps to overcome dehydration issues also. This needs to be served with hot steaming rice so that you get the best taste out of this recipe.

Ingredients Serving: 3

Rice
Water - 2 cups
Buttermilk at room temperature – ½ cup
Salt – to taste
Curry leaves - few
Small Onion / Shallots - 1
Coriander - few
Oil – 2 tsp
Mustard – 1 tsp
Cumin Seeds – 1 tsp
Hing Powder – A generous pinch
Dry Red Chili - 1

Instructions

To begin making the ‘Ganji Charu | Rice Starch soup’, prepare the rice starch . To make rice starch, boil water and add rice.
Once the rice cooked, immediately remove it from the heat and strain the starch water through a large colander and collect the starch it in a deep vessel.
On the other hand, transfer the rice to a separate serving bowl and use it for consumption.
If you are preparing this rasam immediately after the starch is collected, you need not reheat the starch as it is already very hot. However, if you are preparing at a later stage reheat the starch until it comes to a rolling boil stage.
Continue to prepare the ‘Ganji Charu’ by pouring butter milk which is at room temperature and give it a mix.
Add salt, fresh curry leaves, finely chopped small onion, finely chopped coriander leaves and mix well.
Begin the tempering by heating oil in a small pan, add mustard seeds and as they splutter, add one dry red chili & cumin seeds. Once the cumin seed is fried, Pour the tempering to the rasam.
Serve it with hot steaming rice.

Similar Recipes