{"id":122,"date":"2005-10-19T22:28:20","date_gmt":"2005-10-20T02:28:20","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/?p=122"},"modified":"2008-04-06T18:41:38","modified_gmt":"2008-04-07T01:41:38","slug":"bhakshala-rasam","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2005\/10\/19\/bhakshala-rasam\/","title":{"rendered":"Bhakshala Rasam (Bobbatla Chaaru)"},"content":{"rendered":"

As much as we like bhakshalu\/puran poli<\/a><\/i> on festival days, what we always look forward to is the tasty rasam<\/i>, called bhakshala chaaru<\/i>. <\/p>\n

Bhakshala Chaaru is prepared with drained water from boiled chana dal of bhakshalu (Bobbatlu\/puran poli).<\/a> This leftover, rich in taste, chana dal water is simmered with tamarind juice and jaggery. A seasoning of tadka. That’s it. Prepared in small quantity on festival days, this tasty and nutritious bhakshala rasam<\/i> is to die for. Saying this is a cliche, but I miss my mother whenever I make this recipe, because she prepares the best, the tastiest rasam I have ever had. <\/p>\n

\"Water
\nDrained Water from Chana dal of Bhakshalu<\/small><\/center><\/p>\n

Recipe<\/strong>:<\/p>\n

2 cups-drained water of boiled chanadal<\/a>
\nHalf onion, thinly sliced lengthwise (Optional)
\n2 tablespoons of tamarind juice
\n2 tablespoons of jaggery – powdered
\n¼ tsp of red chilli powder
\n¼ tsp of salt, or to taste
\nPinch of turmeric
\n1 cup of water<\/p>\n

For popu or tadka<\/i> –
\n1 teaspoon oil or ghee
\n¼ tsp of mustard seeds, cumin, hing & curry leaves<\/p><\/blockquote>\n

Preparation<\/strong>:<\/p>\n

Heat one teaspoon of oil in a heavy pot to medium high. Add the mustard, cumin seeds, hing and curry leaves. When the seeds begin to pop, add thinly sliced onions and saute them for few minutes to soft. This rasam is also prepared without onions. <\/p>\n

Add the chana dal water<\/a>, tamarind juice, jaggery, red chilli powder, turmeric and salt. Add water and stir. Bring this mixture to boil. Reduce the heat and let it simmer, uncovered for about 10 to 15 minutes. <\/p>\n

Serve hot or cold with rice.<\/p>\n

\"Bhakshala
\nBhakshala Rasam<\/i> with Rice – a Raayalaseema<\/i> Sweet and Spicy Special Chaaru.<\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

As much as we like bhakshalu\/puran poli on festival days, what we always look forward to is the tasty rasam, called bhakshala chaaru. Bhakshala Chaaru is prepared with drained water from boiled chana dal of bhakshalu (Bobbatlu\/puran poli). This leftover, rich in taste, chana dal water is simmered with tamarind juice and jaggery. A seasoning […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,48,58],"tags":[],"class_list":["post-122","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-chana-dal","category-jaggery"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=122"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/122\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}