Learn Telangana Traditional Recipe Pappu Kattu Charu/Rasam
INGREDIENTS
1. Kattu
2. Onion - 1
3. Garlic Cloves - 5
4. Chopped Ripe Mango
5. Tomatoes - 2
6. Green Chillies - 4-5
7. Coriander Leaves
8. Curry Leaves
9. Tamarind Juice - 10-15 Grams
10. Chilli Powder - 1 1/2 Teaspoon
11. Coriander Seeds Powder - 1 Teaspoon
12. Cumin-Fenugreek Seeds Powder - 1/2 Teaspoon
13. Bengal Gram - Jaggery Mixture - 2 Tablespoons
14. Salt - 2 Teaspoons
15. Rice Flour - 2 Tablespoons
16. Tempering Seeds
Kattu is the water that is left over after boiling the gram for making bobbatlu. Kattu charu is made from this water. Add the kattu water to a bowl. Add tamarind juice and desired quantity of water. Add green chilli pieces, onion pieces, garlic cloves, mango pieces, curry leaves, coriander leaves, tomato pieces and add some more water if desired. Put it on the stove. Add 2 teaspoons salt or salt to taste, 1 1/2 teaspoon chilli powder, 1 teaspoon coriander seeds powder, 1/2 teaspoon cumin-fenugreek seeds powder, 2 tablespoons bengal gram - jaggery mixture and mix. Boil for 10-15 minutes. Add water to 2 tablespoons rice flour and mix. This will prevent forming lumps. Add this mixture to the bowl. If more thickness is desired add more flour to the bowl. Mix and boil for 5 minutes. Let's prepare tempering now. Heat 2 tablespoons oil. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 3-4 dried chilli pieces, 1/2 cup curry leaves, 1/2 teaspoon turmeric and fry. Add this tempering to the boiling charu. Serve hot.
