Andhra Style Ingavu Chaaru Recipe: Asafoetida Flavored Tamarind Rasam
Introduction
Embark on a culinary journey to the heart of Andhra Pradesh with this delicious and aromatic Andhra Style Ingavu Chaaru recipe. This comforting dish, known for its unique flavor profile, features the warmth of asafoetida (hing) blended seamlessly with tangy tamarind, creating a delightful rasam that is both nourishing and invigorating. Perfectly paired with steamed rice, it serves as an ideal accompaniment to various vegetables and side dishes, making it a staple for any lunch table in Andhra cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind Water | 2 cups |
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Asafoetida (hing) | 1 teaspoon |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Sunflower Oil | For cooking |
| Asafoetida (hing) | A pinch |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 130 kcal |
| Protein | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Total Fat | 3 g |
| Saturated Fat | 0.5 g |
| Sodium | Varies based on salt added |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 0 mins |
| Cooking | 30 mins |
| Total | 30 mins |
Instructions
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Pressure Cooking: Begin your cooking adventure by pressure cooking the tamarind water along with the split toor dal, asafoetida, and salt. Allow the mixture to cook for about four whistles, ensuring the dal is soft and flavorful.
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Release Pressure: Once done, turn off the flame and allow the pressure to release naturally. This step is crucial for a well-cooked dal that integrates beautifully with the tamarind water.
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Mash the Dal: Open the lid of the pressure cooker, and using a spoon or a masher, thoroughly mash the cooked dal. Mix it well with the tamarind water to create a homogenous rasam base.
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Tempering: In a kadai (wok), heat a generous amount of sunflower oil over medium heat. Once hot, add the mustard seeds and let them crackle. Follow this with the cumin seeds and fenugreek seeds, allowing them to sauté until aromatic.
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Add Curry Leaves: Next, toss in the curry leaves and a pinch of asafoetida. Stir for about two seconds, allowing the flavors to meld before pouring the tempering over the prepared rasam.
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Serve: Serve the Andhra Style Ingavu Chaaru piping hot, alongside steamed rice and a side of Gorikayi Palya (a flavorful stir-fry made with ridge gourd) for a truly comforting weekday meal.
Cooking Tips
- Adjust the consistency of the rasam by adding more water if desired, based on your preference.
- For an added depth of flavor, you can include a few crushed garlic cloves during the tempering process.
- Pair this dish with a side of papadam for that extra crunch, making your meal a delightful experience.
This Andhra Style Ingavu Chaaru is not just a dish; it’s a celebration of flavors and a reflection of the rich culinary heritage of Andhra Pradesh. Whether you’re familiar with the cuisine or trying it for the first time, this recipe promises a hearty, soul-soothing experience. Enjoy!
