Winter is here with a vengeance in Mumbai and I am making a different charu/rasam each day. In the last few days, my bother has been a bit under weather and that was another reason to focus on light-on-the-stomach foods like Menthi Majjiga and Charu.
Miriyala Charu (Andhra Pepper Rasam or Milagu Rasam as it is called in Tamil Nadu) is particularly inviting in winter because of the warming properties of pepper. It is useful for clearing colds and in aiding digestion.
A fair warning: You have a delicate stomach, be careful with Miriyala Charu (Andhra Pepper Rasam). It can give you the runs!
How to Make Miriyala Charu | Andhra Pepper Rasam | Milagu Rasam
- Tuvar Dal, Kandi Pappu, or Pigeon Pea – 1/4 Cup
- Tamarind – 3/4″ ball
- Coriander Seeds – 1 tbsp
- Cumin Seeds – 1.5 tsp
- Pepper Corns – 15
- Red Chillies – 2
- Mustard Seeds – 1 tsp
- Ghee – 1 tsp
- Asafoetida or Hing – A Large Pinch
- Curry Leaves – 6
- Coriander Leaves – A Few
- Turmeric Powder – 1/8 tsp
- Salt to Taste
- Soak the tuvar dal in 1 cup of water for 10 minutes.
- Warm 3 cups of water and soak the tamarind in it for 10 minutes.
- Pressure cook the tuvar dal with the water for 4 whistles or till the dal is completely mashed.
- Mash the dal completely.
- Grind the Coriander, 1 tsp Cumin and Pepper to a fine powder.
- In a heavy bottomed, heat the ghee.
- Add the mustard seeds and wait till they splutter.
- Add the curry leaves, cumin seeds, and split red chillies.
- Fry for 1 minute.
- Squeeze the soaked tamarind to extract the juice.
- Discard the tamarind.
- Add the tamarind water, turmeric, coriander-cumin-pepper powder, mashed dal, and salt to the tempering.
- Bring to a boil.
- Turn off the heat.
- Garnish with coriander leaves.
- Savor Miriyala Charu with hot steamed rice and ghee!