Aakooralu charu (Green leaves soup)

Source

Aakooralu charu (Green leaves soup)

Serving for four to five people

Ingredients

Boiled tuar dal: 50gms

Onion, finely chopped: 1

Tomato, finely chopped: 1

Thoroughly washed and cut assorted green leaves

Each one bunch of any variety -five to six variety Pala koora (Palak) , Ponaganti kura, Thota kura, Koya kura, Bachchala kura, Menthi kura, Gangabayala kura, Chukka kura or any available green leaves. Avoid green leaves like Gongura, Erra thotakura, Soyi kura, etc. which may change the taste and colour.

Turmeric powder: 1/2 tsp

Asafoetida powder: little (to sprinkle on the top)

Salt to taste

For seasoning: 1tsp ghee, cumin seeds, red chillies and curry leaves

To grind

Grated coconut: 4 tbsp

Poppy seeds: 1 tbsp

Cumin: 1 tsp

Green chillies: 1or 2

Method

Take thick-bottomed kadai or cooker. Mash the boiled tuar dal into paste add 800 ml. water and bring it to boil. Add chopped onion, tomato, turmeric and asafoetida powder.

When onion and tomato becomes tender, add green leaves. Add ground paste and salt after green leaves are cooked and well mixed. Boil the charu for fifteen minutes in low flame and season it with ghee, cumin, red chillies and curry l eaves.

This charu is rich in fibre, highly nutritious, cool on our stomach, very good for patients, children and for all. It goes well with rice comprising side dish of spicy pickle/papad/any spicy vegetable curry. It can also be consumed as soup.