Ingredients:

• 1/2 kg – horse gram (kollu, huruli, kulth)
• Tamarind (size of 2 small limes)
• 1 tsp – cumin
• 1/2 tsp – Fenugreek
• 1 tbsp – Coriander seeds
• 1 tsp – pepper
• 10-15 flakes – Garlic
• 1 piece – Cinnamon
• 2 – Cloves
• Red chillies, to taste
• For Seasoning:
• 2 tbsp – oil
• 1 tsp – mustard
• 1 tsp – cumin
• 4 flakes – Garlic
• Curry leaves
• Sugar or Jaggery – little, (optional)
• Salt, to taste

Method:

1. Soak tamarind in 1 cup of water and extract the juice.
2. Pressure cook horse gram with 6 cups of water for 45 mins. Strain and extract stock.
3. Add 2 cups of water to the strained gram, simmer for 10 mins and strain again to get a some more stock.
4. Add it to the first extract.
5. Roast all the ingredients from cumin to red chillies with a little oil and grind with 3 tbsp of the cooked gram to a paste.
6. Add the paste to the stock.
7. Add tamarind juice, salt and jaggery or sugar if using. Simmer for 10 mins.
8. Heat 2 tbsp of oil for seasoning.
9. Add mustard and cumin.
10. When they crackle, add garlic.
11. Fry till brown.
12. Add curry leaves.
13. Add the seasoning to the charu.