Andhra Style Ingavu Chaaru Recipe (Asafetida flavored Tamarind Rasam) is a traditional recipe from Andhra that has asafoetida as the main ingredient to create tangy flavored dal based rasam. Asafoetida is usually added as tempering ingredient over a chutney, rasam or sambar in most of the South Indian dishes. It helps in providing a good aroma to your dish as well helps in digestion.
Did you know: Asafoetida is used for breathing problems including bronchitis, and asthma. It is also used for digestion problems like gas, upset stomach, irritable bowel syndrome. Essentially very good to solve your stomach issues if any.
Serve the Andhra Style Ingavu Chaaru Recipe along with steamed rice and Gorikayi Palya Recipe as a comforting meal during your week day.
If you are looking for rasam recipes here are some :
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Saucepan With Handle (Tea/Sauces)
Cooks in 30 M
Total in 30 M
To begin making the Andhra Style Ingavu Chaaru Recipe pressure cook the tamarind water with toor dal, hing and salt for about 4 whistles. Turn off the flame and allow the pressure to release naturally. Open the lif of the cooker and thoroughly mash the dal and bring the whole mixture together by mixing it well.
To temper, heat a kadai with oil, add mustard seeds, cumin seeds, fenugreek seeds and allow it to crackle.
Add curry leaves, pinch of hing and leave it for 2 seconds and pour it over the rasam.
Serve the Andhra Style Ingavu Chaaru Recipe along with steamed rice and Gorikayi Palya Recipe as a comforting meal during your week day.