Andhra Style Vendakaya Charu Recipe (Ladies Finger Rasam) for Love with Recipes

Introduction

If you’re craving a tangy, flavorful soup packed with the essence of South Indian cuisine, this Andhra Style Vendakaya Charu Recipe, also known as Ladies Finger Rasam, will truly satisfy your taste buds. This traditional dish is a spiced and tangy rasam made using okra (ladies’ fingers), tamarind, and an array of classic spices that are common in Andhra kitchens. It’s an excellent choice for a comforting and wholesome lunch, often served alongside rice and a dry curry, such as Chettinad Beans & Cauliflower Poriyal.

Not only is this rasam delicious, but it also has numerous health benefits, especially because of the okra, which is rich in fiber, vitamins, and antioxidants. The tanginess from tamarind and the aroma of roasted spices take the experience to another level.

Ingredients

Nutritional Information (Per Serving)

Preparation and Cooking Time

| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |

Servings

• Serves: 4

Step-by-Step Instructions

1. Prepare the Tempering

In a pressure cooker, heat 1 teaspoon of ghee over medium flame. Add 1/2 teaspoon mustard seeds and allow them to splutter. Once the mustard seeds begin to pop, add 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1 dry red chilli (broken in half), and 1 sprig of curry leaves. Sauté these ingredients for a few seconds until they release their fragrance and the spices begin to crackle.

2. Sauté the Aromatics

Add the quartered pearl onions (6 onions) and 4 garlic cloves to the cooker. Sauté them until the onions become translucent and soft. The aroma of roasted garlic and onions will start filling your kitchen, signaling that it’s time to proceed.

3. Add the Vegetables and Spices

Next, add 1 cup of tamarind water to the mixture along with the following:

• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon coriander powder
• 1 teaspoon sugar
• Salt to taste

Once these spices are added, stir everything together well. Now, add the roughly chopped tomatoes (2 tomatoes) and the bhindi (6 okra pieces, cut into halves). Mix gently to ensure that all the flavors blend well.

4. Pressure Cook the Rasam

Cover the pressure cooker with its lid, set it to cook for about 3 whistles. This method ensures that the tomatoes break down, the tamarind flavor infuses into the vegetables, and the okra becomes tender but not overcooked.

5. Allow Natural Pressure Release

Once the cooking is done, turn off the flame and let the pressure release naturally. This step is essential to avoid any overcooking of the okra, which can become mushy if the cooker is opened too soon.

6. Serve the Rasam

After the pressure has been released, open the lid and give the rasam a final stir. The Andhra Style Vendakaya Charu should be a flavorful and mildly spiced broth with a perfect tang from the tamarind and a subtle sweetness from the sugar.

Serve the rasam hot, ideally with steamed rice drizzled with a spoonful of ghee. Pair it with a side dish like Chettinad Beans & Cauliflower Poriyal to complete the meal. This combination makes for a balanced and flavorful traditional Andhra meal.

Serving Suggestions

• Main Dish: Steamed rice with a teaspoon of ghee (for richness).
• Side Dish: Chettinad Beans & Cauliflower Poriyal or any dry curry of your choice.
• Accompaniments: Papad or fried appalam, and a small bowl of curd.

Cooking Tips and Notes

• Okra Preparation: Be sure to pat the okra dry after washing it to avoid sliminess while cooking. Sautéing the okra briefly in a separate pan before adding it to the rasam can also help prevent the slimy texture that can sometimes occur when cooking okra.

• Tamarind: If you don’t have fresh tamarind, you can use store-bought tamarind concentrate diluted with water. Adjust the quantity of tamarind concentrate to achieve the right balance of tanginess.

• Spice Levels: Adjust the amount of red chilli powder based on your spice tolerance. Andhra cuisine is known for its heat, but you can modify it to your liking by reducing the quantity of chilli powder.

• Consistency: If you prefer a thinner consistency, add more tamarind water or plain water as needed. Conversely, for a thicker broth, reduce the liquid slightly.

• Garnish: You can add freshly chopped coriander leaves just before serving for added freshness and a burst of green color.

Variations

• Vegetable Add-Ons: You can also add other vegetables like drumsticks (moringa), carrots, or brinjal (eggplant) for more variety.

• Protein Boost: For a more filling meal, add cooked lentils (toor dal or moong dal) to the rasam. This will enhance the nutritional value of the dish and make it even more satisfying.

• No Pressure Cooker: If you don’t have a pressure cooker, you can prepare this dish in a regular pot. Cook the rasam covered on medium heat for about 20-25 minutes or until the okra is tender and the tomatoes have broken down.

Conclusion

The Andhra Style Vendakaya Charu is a wonderful example of South Indian home-style cooking. It’s simple to make, quick to prepare, and brings together the tanginess of tamarind with the wholesome goodness of okra. Perfect for a light lunch or a comforting meal, this rasam is sure to become a favorite in your recipe repertoire. Try it today and enjoy a traditional Andhra meal, full of vibrant flavors and the warmth of homemade comfort food!

Enjoy your cooking experience with Love with Recipes!