Miriyala Charu – Andhra Pepper Flavored Rasam

Miriyala Charu

Rasam or Charu is an essential part of a traditional Andhra bhojanam (meal). Comforting, earthy, warm with health supporting properties, pepper flavored charu is seasoned with asafoetida and garnished with fresh coriander. Works as a perfect antidote for a runny nose.

Miriyala Charu – Pepper Rasam Recipe

Preparation: 15-20 mts

Serves 4-5 persons

Cuisine: South Indian

.

Ingredients:

2 tbsps cooked and mashed tur dal/red gram dal/kandi pappu (optional)

1 large tomato, chop into small pieces

1/4 tsp turmeric pwd

tamarind, small lemon size, extract juice in half a cup of water

1/2 tsp jaggery (optional)

4-5 curry leaves

salt to taste

3 cups water

Roast and grind to a coarse powder:

1 tsp tur dal

2 tsps pepper corn/miriyalu/kali mirch

1 1/2 tsps coriander seeds/dhaniyalu/dhania

pinch of methi/menthulu/fenugreek seeds

3/4 tsp cumin/jeera/jeelakara

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/4 tsp asafoetida/hing/inguva

1 dry red chilli, de-seed and tear

few fresh curry leaves

1-2 tsps ghee or oil

1 Heat a deep vessel, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves and pinch of jaggery and bring to a boil. Continue to boil for 3 mts.
2 Add the ground charu podi and mashed dal and cook for another 5 mts.
3 Heat oil in a pan, add mustard seeds and as they splutter, add red chili and curry leaves and stir fry for a few seconds. Add asafeotida and turn off heat.
4 Add this to the charu and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams.

Miriyala Charu – Andhra Pepper Flavored Rasam

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  tamarind
  •   pepper corns

By
Published:

Rasam or Charu is an essential part of a traditional Andhra bhojanam (meal). Comforting, earthy, warm with health supporting properties, pepper flavored charu is seasoned with ghee and asafoetida, garnished with fresh coriander. Works as a perfect antidote for a runny nose.

28 thoughts on “Miriyala Charu – Andhra Pepper Flavored Rasam

  1. hi sailu garu… miryala charu is most awaited recipe for me. My husband loves this with a combination of mudda pappu. Also works gud for this season. thanks a lot.

  2. hey Sailu: Rasam looks awesome ! one could just drink it like a concoction for a bad cold / runny nose.. ! we make a similar version without the tomatoes though !

    Simple recipe.. slurpy anyday !

  3. Hi Sailu garu,

    Thanks for the miriyala chaaru recipe. I’m pregnant and have been craving my mother’s miriyala chaaru recipe (she lives too far away) and this post seems like a godsend. Thanks. Will be trying this tonight.

  4. Sailu Garu,
    I tried your miryala charu today because of the cold season. This was the first time this charu was really tasty when i made it. I always scared to do it but i followed your procedure. It tasted really good. Everyone liked it. Its really comforting too. I added 1 small roasted garlic in the powder and 1 garlic in the water just to give extra flavor. It tasted yummy.

    Thanks again.

  5. Hello Sailu,
    Nice post…Awesome chaaru..and where did you find that nice chaaru ginni in the backdrop?!Looks very good.nice chole recipe..will try it soon.
    Keep posting
    Cheers
    JOSH

  6. Hi Sailu Garu,

    All of your recipes are awesome!
    I am the one, who does not find time to cook.
    So I just read Andhra recipes and satiate myself ๐Ÿ™‚

    Krishna

  7. When suffering from cold and cough, I decided to make it and wow what a recipe- blown away, got all my sinuses cleared. Good recipe which I had asked 2-3 people but never got the proportion or combination right. Thanks to you sailu. Good job.

  8. My husband is too choosy in food. I was fed up of making Rasam.I tried many times but my husband never liked it. When I tried this recipe today for lunch,he happily ate it with rice. Its fast to cook .I also added some chopped Mint leaves to it.It really tasted well with an awesome fragrance.

  9. This is by far the best Charu recipe I’ve come across! ๐Ÿ™‚ Simply amazing podi. I use the same podi to top off curries and my family just keeps asking for more!

  10. But, that is not miryala charu! That is tomato rasam. If you go back to pre 1950s, there were no tomatoes (or not very popular) used in Andhra. Miryala charu should go with 1 tsp of pepper powder, 1tsp of jeera, 1tsp of dhania powder ground with green chillies and or either with garlic or a pinch of hing. This should be added just before you close the boiling charu.

Leave a Reply

Your email address will not be published. Required fields are marked *