Chinta Charu/ Veru Senagginjala charu/ Peanut charu

This posting is for one of my friends who is a soon to be mom. Not being able to make her one of Ananthapur district's soul foods as and when she longed for it, I am trying to atleast make it easy for her to prepare it. A very special dish it is, easy to make, and above all you will love it to have it time and again. As the name suggests the main ingredient that gives the charu/soup its taste is Peanut/verusenagginjalu. Hmmm did I not tell you that people from this area donot waste an opportunity to add peanuts in every possible dish. And believe me, funny as it may sound, it is true to every word I said. So here is the recipe for the mouth watering dish.

Ingredients: 
Peanuts - fried handful
Green Chillies- 5-6
tamarind- medium lime size
One half medium size onion diced roughly into big chunks
Salt to taste
Jaggery about a tea spoon

Seasoning
Mustard seeds
Curryleaves

Grind the peanuts into fine powder, and keep it separately. Grind the green chillies into fine paste. Now soak the tamarind in 2 cups water, and extract the juice. Now add the peanut powder into the tamarind water, and also add the jaggery and salt according to taste (after adding the chilli paste you can add more salt if needed).
In a deep pan add 2 tea spoons of oil, when the oil heats up add the mustard seeds and curryleaves for seasoning. Now add the chilli paste and saute it for a minute or two to get rid of the raw taste. Later add the peanut, tamarind water and keep stirring so that the chili paste doesnot form lumps with the peanut powder. Let the charu boil, and then add the onions into it (remember the onions are not sauteed). Add salt if needed. Wait for 5 more minutes and garnish with cilantro before taking it off the heat.
That is all Chinta charu is ready to eat with rice.
Beware this could easily become your soul food too. In telugu " Inkenduku alasyam, lottalesukuntoo vedi vedi anam tho patu tinandi Chinta charuni"