West Godavari’s Special Lakshmi Chaaru Recipe / Traditional Way of Making Lakshmi Chaaru Recipe

Take a medium sized mud pot with a lid and after washing it well decorate it with turmeric and kumkum spots and tie a string of pasupu ( wild turmeric long) around the pot and keep it over a stand and place in the north east corner of the kitchen.

Soak a cup of rice in two or three cups of water and let it remain for about twenty to tirthy minutes approximately. After a while, rinse of the first water to get rid of any impurities and collect the second rinse in the pot. Similary, do it the next day and repeat the same process continuously for seven days. By this time, the rice water could have got fermented and reached the desired stage for making the Lakshmi Chaaru. Now, we are ready with the base water to make Lakshmi Chaaru.

Take a large earthern pot and fill it up with four cups of rice water. Heat it in medium flame and plop in the washed vegetables (as mentioned in the lingredients list) one by one and scatter the required salt to it. Add in a bunch of thotakura, and finally tip in one or two pinches of turmeric powder. When the vegetables are boiled completely and reaches a reasonably thick consistency scatter some coriander leaves and take it out from the stove.

Heat a tiny pan and tip in one or two spoons of ghee and when it is heated add a teaspoon of mustard seeds, cumin seeds and three dried red chilies. When it pops up, add a sprig of curry leaves and wait for a second to splutter. Now splash in this hot tempered ingredients to the earthern pot and stir in. The delicious Lakshmi Chaaru is ready.