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Theeyati Chaaru (Sweet Rasam)
October 1, 2007 | 36 Comments
Don’t let the name fool you. This is one spicy dish. A blend of heat, tartness and a background sweet note result in a memorable combination.
If you like Chinese hot and sour soup, you will love this. We actually prefer this, because it is light, almost broth-like.
This soup from Andhra Pradesh is from Cooking At Home With Pedatha. We followed the recipe to the letter. The recipe does not call for straining the rasam, but we prefer to.
Put a pot of water on the stove and keep a mortar and pestle close by. Crush the ingredients one by one and add them to the pot. Let it all simmer for a bit, and you’re home free. It cannot get simpler than this.
I’m half-Telugu and don’t know a doggone thing about Andhra cuisine. I’m excited to discover all these new dishes.
- B.
THEEYATI CHAARU (Sweet Rasam)
Put 6 cups of water to boil on the stove. Add
1 small walnut-sized ball of tamarind (squish it between your fingers) and
1.5 tablespoons jaggery
1/4 tsp turmeric powder
1 small stick cinnamon
3/4 to 1 tsp salt
Take a tablespoon of toor dal, wipe it clean with a damp cloth.
Toast
1/2 tablespoon black peppercorns,
1/2 tablespoon coriander seeds and
1/2 tablespoon cumin seeds
for a few seconds (or microwave on high for 30 seconds).
Cool a bit, then grind the spices with the dal into a fine powder in a spice grinder, or mortar and pestle.
Add it to the water.
Crush in the mortar and pestle or with the back of a knife,
6 cloves garlic and
a 2-inch piece of ginger (about 1 tablespoon crushed)
Add this to the pot.
If you have chaaru/rasam powder (see Pedatha’s recipe here), add half a teaspoon of that to the mix. This is optional.
Bring the whole thing to a boil, lower the flame, simmer for 10 to 15 minutes. Let it sit for five minutes or so, then strain it into a large bowl. Or remove the chunky bits with a slotted spoon.
Heat 1 tsp ghee.
Add
1/2 tsp asafoetida powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
When the mustard seeds pop, add the seasoning to the chaaru.
Garnish with cilantro.
Serve as a soup, or with rice and a dry veggie dish.
See Linda’s Dosakaya Theeyati Chaaru based on the same recipe at Out of The Garden.
Filed Under: Andhra-Pradesh, Cooking-at-Home-with-Pedatha, Lentils, sweet-rasam, theeyati-chaaru, vegan recipes, vegetarian recipes
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36 Comments
Turmeric makes it very pretty. Lovely rasam!
Perfect for this cold evening weather!
Love the swirling cilantro!
You photo is tempting than the recipe Bee. Love to drink as such minus garlic
Viji
The first picture is the most gorgeous rasam ever!
How did you get the green bit in the centre in the first photo?
the green bit is cilantro, which is going round and round b’cos we swirled the contents. the exposure is long enough to capture the movement – j
thanks for this..i used to have this at my friend’s place in my teens..but never had the commom sense to ask her mom for the recipe..will make this one..btw…had the same Q as sra..
I’ve nominated you for a nice award – you can find the details on my blog
Joanna
joannasfood.blogspot.com
awesome pic… what a beautiful shot J & B… now i take more time to read ur post coz ur pics distract me from reading the post :secret:
The title confused me a lil bit, looks so colorful….btw how did u get the swirl???
see answer above – j
The rasam has such a beautiful colour. I have a qn about the toor dhal. I am assuming it was added to the pot soon after the tamarind, jaggery etc. If yes, does it cook and mash well in the time the rasam is done? Also, why do we need to wipe it with a damp cloth? Thanks.
it is ground along with the other spices. the wiping is to clean it. – b.
LOVE the first photo!! Looks delicious to drink like soup than mixing with rice
wonderful picture…nice to know you are half telugu..
That cilantro swirl looks amazing, nice sweet charu recipe!
I am from Andhra. It is also called “Bellam(Jaggery) Chaaru”.
Try this, when you feel like you are going to catch cold. This is an excellent cure. You won’t even get it.
Also very good combination with dry non-veg curries. it aids digestion.
Your presentation is cool. In the picture, it looks like thin mango lassi (except for cilantro part).
This sure is an interesting method of making rasam…pic looks great!
Thanks Bee… I missed the part where it says ground with the dhal
hno:
Beautiful
. I will have to give it a try.
Gorgeous gorgeous! The photographs are amazing and the simple rasam sounds good too.
You have elevated this simple saaru to a super soup status. We call this saaru ‘godd saaru’ or ‘hunise(tamarind) saaru’ in kannada. The only difference is we do not add ginger & garlic. Curry leaves are added though. This hot and sour saaru was our all time favorite as kids.
Bee, Teeyati chaaru and mudda pappu (plain toor dal) is a heavenly combo! Its famous and comfort food mostly in the coastal areas where they use jaggery in curries too . Srikakulam is one place. U make it look exotic in the picture!
rasam looks so delicious, slurrp
will go so well as a soup
Amazing colour and photo, is that really how the colour of rasam is ?
this particular one – yes. but you have to strain it if you don’t want those its bitsy things floating around. – b.
Amazing first pic! :bow: :yes:
Drop dead gorgeous pictures! I can’t believe you guys call yourselves photography ametures! :tongue:
Recipe bookmarked. I have a nasty cold right now and this is just what I need. As soon as I get home!
I’m going make it soon. Beautiful pictures
:bow: awesome. must try!
Sorry for commenting so many times… but I just made the rasam a while ago and absolutely loved it!! I was a bit skeptical when I had a taste in between… thought it was very medicinal and was worried if my daughter would like it.. (She has rasam with rice and idlis almost everyday) After everything simmered it was different and feels so wonderful on my throat. Thank you!
that was quick!! thanks for trying it out, and thanks for the feedback. – b.
Love soups in any form….even if it is numb-me-tomgue spicy rasams
Aah, perfect for winter. I’ll make it like a soup!
What amazing pictures! If I make this rasam and it comes out looking like your pictures, I don’t think I’ll have the heart to finish it off!
YUm! And the photos are very nice!
anything made of fresh roasted ingredients gives a great taste. lovely pics.
That first pic is a classic. I think it’s a shame you didn’t choose cilantro for your photo theme — you’d probably win!
I am glad you tried this recipe without modification. I love hot and sour soup; that comparison alone would send me back to Pedatha’s even without these lovely photos.
Wonderful clikks :bow:,Your picture tempts to read :love:Thanx for the recipe..
Thanks a ton
works out well each time!