Charu in Telugu means a soup made from an extracted juice of vegetables.There are many versions of charu like pappu charu(made with dal), nimmakaya charu(made with lemon), majjiga charu(made with buttermilk) etc.In case you are wondering what is the difference between a charu and a rasam is, in rasam we add spices in addition to the soup extracted from veggies or dal, typically rasam powder which consists of a powder of roasted cumin, coriander, black peppercorn, lentils, hing(asofetida) and red chili.
For Sri Rama Navami, I wanted to make something different than I usually do. Since its the mango season I decided to make Mango Charu. Tart and Tangy, slightly sweet and spicy, this dish is a dance on the palette when eaten hot with rice and dal.
|Preparation time||20 minutes|
|Serving Size||1/4 portion|
|Calories Per Serving||Approximately 65 per serving|
1 Medium Green Mango diced
6 green chili slit in half
1 sprig curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
salt to taste
3 red chilies
1 teaspoon sugar
2 teaspoons ghee
1/4 medium onion cut in thin slices
1.Pressure cook the mango in water just enough to submerge the mango till soft. Mash and extract the juice and puree from the pieces.
2.In a saucepan heat the ghee and add the mustard seeds and let splutter, then add the cumin seeds,red chili, green chili and curry leaves and let splutter. Then add the onions and saute till onions are soft.
3.Add in the mango puree and bring to a rolling boil and turn off the stove.Add the sugar and adjust salt and enjoy!
If the mango soup is too tart, add little more water to adjust tartness.
This goes very well with rice and dal.
Do you like mangoes? do share with me what do you like to make with green mangoes.
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