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Recipe: Mulligatawny Stew (chaaru)
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Mulligatawny Stew (Chaaru)
3 cups water
tamarind -- (the size of a small
-- lemon)
10 fenugreek seeds
1 stem curry leaves
1 drumstick or ripe tomato
1 pinch turmeric
1 pinch asafetida
10 black peppercorns
1 teaspoon oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
salt -- to taste
1. Add tamarind, turmeric, salt, fenugreek seeds, black peppercorns, curry leaves and drumstick (or tomato) pieces to water. Boil. When the vegetable pieces are done, simmer for 5 minutes. Remove.
2. Fry mustard seeds, cumin seeds and asafetida. Add this to the stew.
3 cups water
tamarind -- (the size of a small
-- lemon)
10 fenugreek seeds
1 stem curry leaves
1 drumstick or ripe tomato
1 pinch turmeric
1 pinch asafetida
10 black peppercorns
1 teaspoon oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
salt -- to taste
1. Add tamarind, turmeric, salt, fenugreek seeds, black peppercorns, curry leaves and drumstick (or tomato) pieces to water. Boil. When the vegetable pieces are done, simmer for 5 minutes. Remove.
2. Fry mustard seeds, cumin seeds and asafetida. Add this to the stew.
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