Bendakaya Pindi Charu | Bhindi Rasam2021-03-02
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Ready In: 25m
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This information is per serving.
Serving Size1 Cup
Chaaru, Rasam, also Saru is a popular south Indian soup. Pindi charu is one of the oldest recipes in Telangana. It is a tangy dish prepared with tamarind juice, rice flour, and bendakaya. We show you the simple and best Telangana-style cooking method of Pindi Charu.
- 1 Tablespoon Oil
- 1/2 Teaspoon Jeera
- 1/2 Teaspoon Mustard Seeds
- Few Dry Red Chilies
- 1/2 Cup Onions
- 5 Green Chilies
- Few Curry Leaves
- 1 Cup Chopped Bhindi
- 1 Teaspoon Ginger Garlic Paste
- 1 1/2 Cup Tamarind Extract
- 1 1/2 Cup Water
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chili Powder
- 1 1/2 Teaspoon Salt
- 1/2 Teaspoon Coriander Powder
- 1/2 Teaspoon Jeera Methi Powder
- 1/4 Teaspoon Kebab Masala
- 1 Cube Jaggery
- 2 Teaspoons Rice Flour
- Coriander Leaves
Heat 1 tablespoon oil and add 1/2 teaspoon jeera, 1/2 teaspoon mustard seeds, few dry red chilies. Give a quick mix.
Add 1/2 cup onions, 5 green chilies, few curry leaves, and mix well for a minute.
Add 1 cup chopped bhindi and sauté for 2 minutes.
Add 1 teaspoon ginger garlic paste and mix well.
Add 1 & 1/2 cup tamarind extract and 1 & 1/2 cup of water.
Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 1/2 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon jeera methi powder, 1/4 teaspoon kebab masala, 1 cube jaggery, and mix well. Boil it for 2 minutes.
Add 2 teaspoons of rice flour to a bowl and add water. Mix well.
Add rice flour water and mix well. Boil it for 2 minutes.
Add chopped coriander leaves and turn off the stove.