Hi, friends, as I have already wrote in my blog about healthy and yummy Lachim charu in Telugu version. For the benefit of viewers of other languages , I thought of coming this Lachim charu in English also.
This is the special charu famous in Godavari districts and in some places in Telangana remote areas. This Lakshmi charu is a traditional dish which focus from our ancestors.
A mud pot is kept in every kitchen in their house for the purpose of this Lakshmi charu in some places of Godavari districts and in Telangana remote areas.
Before you cook the rice, save the drained water used for washing the rice. Save the water in the pot for 2 to 3 days. During process of fermentation, protein gets adds to the already existing Vitamin B in the water. Now the water is rich in proteins and vitamins.
Take required quantity of water (tarwani) add vegetable pieces like brinjal, bottle gourd etc. let it boil some time till vegetables becomes soften. Then add green chillies, red chilli powder and tamarind pulp , little sugar or jaggery and salt to taste.
Again boil it for 2 to 3 minutes. Switch of the stove.
Add popu to it.
Now the healthy and yummy yummy chary is ready.
My Note
Keeping the pot in the house saves you during the emergency and during un excepted guests arrived.
These days this dish is available in 5 star hotel show the new generation about this old dish.
It ferments well in summer. Mostly this is made during summer time.
Serve this with garam garam rice along with mudda pappu and papad.
This is the special charu famous in Godavari districts and in some places in Telangana remote areas. This Lakshmi charu is a traditional dish which focus from our ancestors.
A mud pot is kept in every kitchen in their house for the purpose of this Lakshmi charu in some places of Godavari districts and in Telangana remote areas.
Before you cook the rice, save the drained water used for washing the rice. Save the water in the pot for 2 to 3 days. During process of fermentation, protein gets adds to the already existing Vitamin B in the water. Now the water is rich in proteins and vitamins.
Take required quantity of water (tarwani) add vegetable pieces like brinjal, bottle gourd etc. let it boil some time till vegetables becomes soften. Then add green chillies, red chilli powder and tamarind pulp , little sugar or jaggery and salt to taste.
Again boil it for 2 to 3 minutes. Switch of the stove.
Add popu to it.
Now the healthy and yummy yummy chary is ready.
My Note
Keeping the pot in the house saves you during the emergency and during un excepted guests arrived.
These days this dish is available in 5 star hotel show the new generation about this old dish.
It ferments well in summer. Mostly this is made during summer time.
Serve this with garam garam rice along with mudda pappu and papad.
Great selection of an age old traditional recipe from our ancestors. Unfortunately, the design of the page here makes it rather impossible to read the recipe...reminding me of a saying that good things are hard to get !. Please modify the page to a lighter background or darken the fonts. Again, great selection and please continue to write on similar hard to find recipes and keep the celebrated Andhra tradition going down the generations.
ReplyDeleteThank you Vinod. Thank you very much for your valuable suggestion and for encouragement.
ReplyDeleteThank you Vinod. Than you for your valueable suggestion and encouragement.
Deletethank u very much for remembering my child hood my granny used to manage this tarvani pot
ReplyDeletelachhim charu tarvani vokati kaavandi......laxmi charumiru cheppinattu chestaru......
ReplyDeletetarvani ganji to chestaru evarayina peddavallani malli adigi telusukondi please...
Tarvani gangilo koncham salt. Majjiga posi 3 days koncham rice vesi unchali.3 days tarvata rice tiseyali.freh annam vesi koncham water poyali.daily annam tisi fresh annam veyali.edi summer Baga famous and also good for health.sun stroke tagaladu.
ReplyDelete