Andhra Style Ingavu Chaaru Recipe – Asafoetida Flavored Tamarind Rasam

Andhra Style Ingavu Chaaru Recipe (Asafetida flavored Tamarind Rasam) is a traditional recipe from Andhra that has asafoetida as the main ingredient to create tangy flavored dal based rasam. Asafoetida is usually added as tempering ingredient over a chutney, rasam or sambar in most of the South Indian dishes. It helps in providing a good aroma to your dish as well helps in digestion. Course : Lunch Ingridients : 2 cup Tamarind Water 1/2 cup Arhar dal (Split Toor Dal) 1 teaspoon Asafoetida (hing) Salt , to taste To temper 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Methi Seeds (Fenugreek Seeds) 1 sprig Curry leaves 1 pinch Asafoetida (hing) Oil , for cooking  Instructions To begin making the Andhra Style Ingavu Chaaru Recipe pressure cook the tamarind water with toor dal, hing and salt for about 4 whistles. Turn off the flame and allow the pressure to release naturally. Open the lif of the cooker and thoroughly mash the dal and bring the whole mixture together by mixing it well. To temper, heat a kadai with oil, add mustard seeds, cumin seeds, fenugreek seeds and allow it to crackle.Add curry leaves, pinch of hing and leave it for 2 seconds and pour it over the rasam. Serve the Andhra Style Ingavu Chaaru Recipe along with steamed rice and Gorikayi Palya Recipe  as a comforting meal during your week day.