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
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
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.