2 Cups fresh orange juice
1⁄4 Teaspoon turmeric (haldi)
1 Teaspoon brown sugar
1/2 Long green chili (chopped fine)
1 Teaspoon finely chopped fresh coriander leaves
1 Tablespoon fresh lemon juice
In a small glass bowl mix all the above ingredients and keep it aside.
1 Teaspoon oil
1 Tablespoon methi seeds
1 Tablespoon red mustard seeds
15 Red chilies broken in to four pieces
1/2 Teaspoon cumin seeds
1/8 Teaspoon of asafetida (hing)
In a small frying pan heat oil, add methi seeds and fry until brown. Add mustard seeds and chilies. When the mustard seeds start to pop, add cumin seeds and asafetida. Remove pan from the heat and let the spices cool. Grind the spices in a small spice grinder.
Mix half a teaspoon of the spice powder into the soup. Adjust the spices according to your taste.
You can save the rest of the spice powder in a small glass bottle for future use in the refrigerator
Note:You can drink this charu like an appetizer especially in summer. You can also mix it with rice and little ghee.