Name: Charu varieties prepared during winters recipe by Tanuja G at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

ABOUT Charu varieties prepared during winters RECIPE

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.

Ingredients Serving: 4

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

Instructions

Soak tamarind for half and hour and extract its juice.
Dilute this juice with water. This should be of water consistency and not thick like pulusu.
Let simmer for 5 - 10 minutes.
Add jaggery or sugar, salt, crushed pepper/sonth and simmer for 5 more minutes. Turn off the flame.
Heat oil in a tadka pan. Add mustard seeds. Let it splutter.
Add cumin seeds, methi seeds and fry for 5 seconds. Add green chillies, curry leaves, red chillies and fry for 10 seconds.

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