Andhra Style Ingavu Chaaru Recipe - Asafoetida Flavored Tamarind Rasam
Andhra Style Ingavu Chaaru Recipe is a plain and simple rasam flavoured with asafoetida simmered in a tangy tamarind water along with toor dal. The tempering that is added to this rasam , instantly lifts up this dish.
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.
If you are looking for rasam recipes here are some :
- 2 cup Tamarind Water
- 1/2 cup Arhar dal (Split Toor Dal)
- 1 teaspoon Asafoetida (hing)
- Salt , to taste To temper
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- Oil , for cooking
How to make Andhra Style Ingavu Chaaru Recipe - Asafoetida Flavored Tamarind Rasam
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.