Categories : Indian Cuisine

This is a great stew from the Southern part of India called Andhra Pradesh. Most of the food from this region is both spicy and hot. This stew is made without chilli so there is not risk of making it too hot. I recommend using non-toxic cookware when cooking as the food will be safe and chemical free. Check out our OrGreenic reviews for more information.

3 C 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 Asafoetida
10 Black Peppercorns
1 Tsp Oil
1/2 Tsp Black Mustard Seeds
1/2 Tsp Cumin Seeds
Salt — To Taste

Preparation Method
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 asafoetida. Add this to the stew.

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One Response to Mulligatawny Stew (Chaaru) Recipe

  1. jonathan says:

    I think I’m going to try this recipe with the newly bought Orgreenic pan of mine! This will make a good dish for my Sunday church dinner!

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