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Bendakaya Pindi Charu | Bhindi Rasam

2021-03-02
  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 20m
  • Ready In: 25m
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Nutritional Info

This information is per serving.

  • Calories

    70
  • Carbohydrates

    13g
  • Fat

    1g
  • Protein

    2g
  • Serving Size

    1 Cup
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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.

Ingredients

  • 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

Method

Step 1

Heat 1 tablespoon oil and add 1/2 teaspoon jeera, 1/2 teaspoon mustard seeds, few dry red chilies. Give a quick mix.

Step 2

Add 1/2 cup onions, 5 green chilies, few curry leaves, and mix well for a minute.

Step 3

Add 1 cup chopped bhindi and sauté for 2 minutes.

Step 4

Add 1 teaspoon ginger garlic paste and mix well.

Step 5

Add 1 & 1/2 cup tamarind extract and 1 & 1/2 cup of water.

Step 6

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.

Step 7

Add 2 teaspoons of rice flour to a bowl and add water. Mix well.

Step 8

Add rice flour water and mix well. Boil it for 2 minutes.

Step 9

Add chopped coriander leaves and turn off the stove.

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