Miriyalu in Telugu means black pepper and Chaaru means rasam. Miriyala Charu is an essential part of a traditional Andhra meal. This rasam/soup is prepared with tamarind and dal water, garlic pods and spices like black pepper and cumin seeds. Try this highly aromatic rasam/soup and you will absolutely love it.
- Tur dal - 1 tbsp cooked and mashed
- Tomatoes - 1 medium size cooked along with the dal and mashed.
- Tamarind - lemon size
- Mustard seeds - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Dhaniya/coriander powder - 1 tsp
- Garlic - 4 flakes
- Pepper - 1/2 tsp
- Jeera/cumin powder - 1/2 tsp
- Dry red chillies - 2
- Curry Leaves - A few
- Coriander leaves - 1/4 cup shredded
- Asafoetida/Hing - 1 pinch
- Salt - As required
- Oil - 3 tsp
How To Prepare Miriyala Chaaru or Milagu Rasam:
- Soak tamarind in water for half an hour so that it becomes a bit soft, then mash and take the juice and keep aside.
- Add water to the mashed dal and tomato and mix well.
- Then add turmeric and daniya powder, tamarind juice and coriander leaves.
- Heat oil in kadai and add mustard seeds. Once they start spluttering, add asafoetida, garlic, red chillies, curry leaves, pepper powder and jeera powder and fry for a few seconds.
- Now pour the dal mixture. Let it boil for some time.
- Switch off after 7-8 minutes. Hot pepper rasam is ready to serve with papads.
- Tastes ooooh so yumm with rice.
- DO NOT let the rasam boil for a long time.
- Since we are adding pepper in this dish, adjust the red chillies according to your spice level.