Miriyala Charu/Rasam | Pepper Rasam

Miriyala Charu is an Andhra style clear and comforting soup that is an essential part of Andhra meal. This earthy and warm charu / rasam is made with freshly pound pepper-garlic spice paste. This has many health supporting properties and Perfect for chilly winter days and antidote for runny noses and coughs. This hearty dish is made almost every single day in many households in Andhra. It is typically served with rice, dal and vegetable curry for lunch or dinner. Great for lunch boxes too.

Typically most rasam recipes use both tomatoes and tamarind to add tanginess. Both of these provides the charu tanginess and balances the spicy & pungent peppercorn-garlic paste.

The spiciness of the rasam is totally customizable. I added red chilies also to make it little spicier, but you can omit or adjust the quantity. Byadagi red chilly or kashmiri red chilies are not as spicy as regular dry red chilies. The measures I provided is perfect, nor spicy nor bland. But if you feel like adding more or less peppercorns and chilies, go ahead. You can adjust it as per your taste.

How to make Miriyala Charu | Pepper Rasam

PREP TIME: 5 MINS  COOK TIME: 15 MINS  TOTAL TIME: 20 MINS  COURSE: SIDES/MAIN COURSE  CUISINE: SOUTH INDIAN SERVINGS : 4-5

Ingredients

  • 2 byadagi and 2 red chilies
  • 4 garlic pods
  • 2 tomatoes
  • 1 tbsp soaked tamarind or pulp
  • 1 tsp jeera
  • 1/2 tsp miriyalu or peppercorns
  • 1/2 tsp coriander(dhaniya) seeds
  • oil – 2 tbsp
  • 1.5 tsp salt
  • 1/2 tsp turmeric
  • few cilantro stems

Instructions

  1. Take red chilies, coriander seeds, jeera, red chilies and peppercorns in a mortar & pestle, pound the spices into a coarse powder.
  2. Add garlics and pound or crush into a coarse paste. Keep aside.
  3. In a sauce pan, heat 2 tbsp oil, add 1/2 tsp each mustard seeds and jeera, curry leaves and a red chilly. Let the mustard seeds crackle.
  4. Add the crushed masala paste, cook it on low flame until the garlic turns golden. Do not let the spices burn.
  5. Add tomatoes and cook them for 2 mins on med.
  6. Add salt, turmeric and tamarind, mix well, cover and cook till tomatoes turn little softer.
  7. Add water and few cilantro stems to add nice flavor. Taste and adjust salt.
  8. Let it cook till it reaches to a rolling boil and then cook for 2 more mins. Then turn off.
  9. Serve hot with steamed rice and vegetable curry. Can also be served like a soup.

Step by step photo instructions

  1. Take 2 byadagi and 2 regular red chilies, 1/2 tsp coriander seeds, 1 tsp jeera and 1/2 tsp peppercorns in a mortar & pestle, pound the spices into a coarse powder.
  2. Add 4 garlic cloves and pound or crush into a coarse paste. Keep aside.

3. In a sauce pan, heat 2 tbsp oil, add 1/2 tsp each mustard seeds and jeera, curry leaves and a red chilly. Let the mustard seeds crackle.

4. Add the crushed masala paste, cook it on low flame until the garlic turns golden. Do not let the spices burn.

5. Add 2 tomatoes, 1 to 1.5 tsp salt, 1/2 tsp turmeric and 1 tbsp soaked tamarind, mix well, cover and cook till tomatoes turn little softer.

6. Add water and few cilantro stems to add nice flavor. Taste and adjust salt.

7. Let it cook till it reaches to rolling boil, cook 2 more mins. Then turn off.

8. Serve hot with steamed rice and vegetable curry. Can also be served like a soup.

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