chaaru

Chaaru is a traditional South Indian dish, most commonly associated with the state of Tamil Nadu. It is a thin, watery dal or lentil preparation, often prepared with tamarind and a tempering of spices. The primary ingredients typically include split pigeon peas (toor dal) or split yellow lentils (moong dal), water, tamarind pulp, tomatoes, and a variety of spices such as turmeric, asafoetida, cumin seeds, mustard seeds, curry leaves, and dried red chilies.

The preparation of chaaru involves boiling the lentils until they are soft and mushy, then mashing them. Tamarind pulp is added for a characteristic sourness, followed by chopped tomatoes and sometimes other vegetables like drumsticks or gourds. The dish is then seasoned with a tempering, known as "tadka" or "thalipu," made by frying spices in oil or ghee. This tempering is poured over the boiled lentil mixture, infusing it with aroma and flavor.

Chaaru is known for its light and digestive properties, making it a staple in South Indian meals, particularly during periods of illness or as a palate cleanser. It is often served hot as a side dish with rice, idli, or dosa. Variations exist across different regions and households, with some versions being spicier, tangier, or incorporating different types of lentils and vegetables. Its simplicity and nutritional value make it a comforting and essential part of South Indian cuisine.