Sireesha Poornam Charu is a mildly sweet and popular Rasam made in Andhra pradesh during festive occasions. We make some special sweets for certain festivals like Ugadi, Dasara, and Vinayaka Chavithi made out of Poornam (Chana Dal-Jaggery paste) like Bhakshalu / (Bobbatlu), Kudumulu, Poornam Boorelu to name a few. And inevitably some poornam gets leftover and this rasam is made with that leftover poornam or we can spare some smaller portion of poornam to make rasam. This Rasam tastes divine with the addition of the poornam. Tanginess of Tamarind and tomatoes, sweetness of jaggery and poornam mixed with lentils makes this rasam super delicious 
.
If you have any leftover Bhaksham or Kudumulu poornam, you can use the poornam from that to make this Poornam charu/charu Recipe.
You may also like: Miriyala Charu/Rasam | Pepper Rasam
Let’s get into the recipe!!
How to make Poornam Charu
PREP TIME: 1 MINS COOK TIME: 10 MINS TOTAL TIME: 11 MINS COURSE: MAIN COURSE , SIDES CUISINE: SOUTH INDIAN SERVINGS : 5
Ingredients
- chana dal(sanaga pappu) kattu(cooked water) – 1 cup
- water – 2 to 2.5 cups
- poornam – 1/3 cup
- salt – 1.5 tp/to taste
- turmeric – 1/2 tsp
- tamarind juice – 1 tbsp
- rasam powder – 1 tsp
- jaggery – 1/3 cup (we like sweet rasam, you can reduce the jaggery quantity if you don’t like it too sweet)
- tomatoes – 2-3
Instructions
- You can refer the Bhakshalu/Poli recipe for making Poornam.
- When we cook chana dal for making poornam, we strain the water from the cooked chana dal into a vessel or sauce pan. We use this water(kattu) to make rasam.
- Mix poornam in dal water(kattu). Add water to get desired consistency.
- Keep the sauce pan on stove, add tomatoes, rasam powder, salt, turmeric and tamarind pulp.
- Let it cook and when it comes to rolling boil, add jaggery, cook until jaggery melts.
- Taste and adjust salt, tamarind and then the sweetness by adding more jaggery to your desired sweetness.
- Cook 2 more mins then turn off the stove.
- Heat a small pan, add 1 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp jeera, 1 red chilly and a few curry leaves. Allow the mustard seeds sputter. Turn off flame.
- Add this seasoning to prepared rasam. Mix well.
- Garnish with finely chopped coriander leaves.
- Serve hot with steamed rice along with dal and any vegetable curry.
Tips
- Adjust the jaggery to your taste.
- If you don’t like sweetness at all, omit jaggery, just add poornam for milder sweetness.
Step by step photo instructions
You can refer the Bhakshalu/Poli recipe for making Poornam.
2. When we cook chana dal for making poornam, we strain the water from the cooked chana dal into a vessel or sauce pan. We use this water(kattu) to make rasam.
3. Mix poornam in dal water(kattu). Add water to get desired consistency.
4. Keep the sauce pan on stove, add tomatoes, rasam powder, salt, turmeric and tamarind tamarind.
5. Let it cook and when it comes to rolling boil, add jaggery, cook until jaggery melts.
6. Taste and adjust salt, tamarind and then the sweetness by adding more jaggery to your desired sweetness.
7. Cook 2 more mins then turn off the stove.
8. Heat a small pan, add 1 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp jeera, 1 red chilly and a few curry leaves. Allow the mustard seeds sputter. Turn off flame.
9. Add this seasoning to prepared rasam. Mix well.
10. Garnish with finely chopped coriander leaves.
11. Serve hot with steamed rice along with dal and any vegetable curry.
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[…] Rasam using leftover poornam (stuffing): Poornam Charu | Chanadal – Jaggery Rasam | Kattu Rasam | Obbattu Saaru […]