Indian Food Recipes

Senaga Pindi Charu | Flour Charu

  • Begin by heating 1 1/2 tbsp of oil in a pan.

  • Introduce 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and 1/4 tsp fenugreek seeds, and sauté.

  • Add 2 diced onions and cook until softened.

  • Incorporate 2-3 green chilies and 1/4 cup of curry leaves, frying for about a minute.

  • Sprinkle in 1/2 tsp of turmeric powder and 1 tsp of ginger-garlic paste, stirring for another minute.

  • Integrate 3 diced tomatoes, cooking until they reach a soft consistency. Cover and cook as needed.

  • Season with 1 tsp of chili powder and salt to taste, mixing well.

  • Pour in the juice of 20 grams of tamarind along with water as necessary. Allow the mixture to simmer for 3-4 minutes.

  • In a separate bowl, combine 2 tbsp of Bengal gram flour with 2 cups of water, ensuring a smooth mixture without lumps.

  • Gradually add this flour-water mixture to the simmering charu, adjusting thickness to your liking.

  • Sprinkle coriander leaves into the mix and stir.

  • Allow the charu to simmer for an additional minute. Optionally, introduce 1 tbsp of sambar powder for added flavor.

  • Be cautious not to let the charu thicken excessively on the stove, as it will naturally thicken upon cooling.

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