How to Cook Tasty Pepper Water (Miriyala Chaaru Rasam)

How to Cook Tasty Pepper Water (Miriyala Chaaru Rasam) Delicious, fresh and tasty.

Pepper Water (Miriyala Chaaru Rasam). Miriyala charu is also called miryala rasam. this is one of the famous traditional recipe in Andhra. there are many preparation methods in making this. Seperate powders also could be used. Miriyala Rasam, pepper rasam, Andhra Charu, Tomato Miriyala Charu, Andhra Pepper rasam Recipe is very popular in Andhra Pradesh and Tamilnadu, here we have.

Crushed pepper stimulates circulation and helps clearing up stuffed sinuses.

Freshly made spice paste for Pepper-Garlic Rasam Miriyala Charu - Pepper Rasam Recipe.

Miriyalu in Telugu means black pepper and Chaaru means rasam.

You can have Pepper Water (Miriyala Chaaru Rasam) using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pepper Water (Miriyala Chaaru Rasam)

1. You need of Lime sized lump of tamarind.

2. You need 1 of Tomato Chopped.

3. Prepare 1/2 bunch of Coriander.

4. You need 1 tsp of Cumin.

5. You need 2 tsp of Black Pepper.

6. You need 4 cloves of Garlic.

7. It’s 1/2 of Onion.

8. You need 1 tsp of Mustard seeds.

9. You need 5 of Curry leaves.

10. Prepare of Salt (to taste).

11. It’s 1/2 tsp of Turmeric powder.

12. It’s 1 tbsp of Oil.

13. It’s of Water (as required).

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.

This is the recipe for Miriyala Charu (Andhra Pepper Rasam) that is especially welcome in winter or when one is suffering from a bit of cold or indigestion.

Pepper rasam/ Miryala charu is a very quick and easy to prepare recipe that is very essential during winters as it helps in soothing cold and throat pain.

Pepper Water (Miriyala Chaaru Rasam) instructions

1. Soak tamarind in warm water, in a cup, for 15 minutes.

2. Grind cumin, pepper and garlic to a paste.

3. In a stock pot, fry mustard seeds, curry leaves and onion in oil.

4. Extract tamarind juice and add to the pot.

5. Add tomato and coriander. Cover and simmer for 5 minutes till the tomatoes are cooked.

6. Add the spice paste, salt and turmeric powder. Simmer for 5 minutes. Stir occasionally to prevent burning..

7. Add water, to required consistency, and bring to boil.

8. Serve hot with boiled rice.

This rasam comes as pure bliss when served with hot rice and potato poriyal in this cold climate and is always given a priority place in my cooking list.

Pepper, Tamarind, Dal, Method of Preparation : Slightly roast all the ingredients for rasam masala and grind to a fine powder.

Bring to a boil, add coriander leaves and curry leaves.

Powder the peppercorns and Jeera in Mixie.

Grind to get a very coarse powder.