Andhra Winter is here with a vengeance in Mumbai and I am making a different charu/rasam each day. Today, it is the turn of Miriyala Charu or Andhra Pepper Rasam.

Andhra Pepper Rasam | Miriyala Charu | Milagu Rasam
Andhra Pepper Rasam | Miriyala Charu | Milagu Rasam

The dishes that fall in the category of rasam in Tamil Nadu are called Charu in Andhra Pradesh. We make Charu virtually every day and it is preferred over Sambar for dinner as it is light on the stomach. We make many varieties of this tangy, soupy dish but a particular favourite of mine is Miriyala Charu.

This or the Andhra Pepper Rasam is the equivalent of the Milagu Rasam from Tamil Nadu and is particularly inviting in winter because of the warming properties of pepper. It is known for clearing colds and in aiding digestion. In fact, my dad’s cure for any ailment is a Charu of some type. 🙂

A fair warning: You have a delicate stomach, be careful with Miriyala Charu (Andhra Pepper Rasam). It can give you the runs!

Do also try my recipes for:

Recipe for Miriyala Charu | Andhra Pepper Rasam | Milagu Rasam

Miriyala Charu | Andhra Pepper Rasam | Milagu Rasam

We make Miriyala Charu often in winter as it warms the body and keeps cold at bay. In addition, this Andhra Pepper Rasam also helps in alleviating indigestion.
Prep Time 5 mins
Cook Time 15 mins
Course Accompaniment, Dinner, Lunch
Cuisine Andhra Pradesh, Indian, South Indian, Tamil Nadu
Servings 4 people
Equipment
  • Heavy Bottomed Vessel
  • Heavy-bottomed ladle
Ingredients
  
For the Rasam
  • 1/4 Cup Cooked and Mashed Tuvar Dal or Kandi Pappu (Arhar Dal)
  • 3/4" Tamarind ball (1.5 tbsp ready tamarind extract diluted in 1/2 cup water)
  • 2 Cups Water
  • Salt to Taste
For the Charu Podi
  • 1 tsp Coriander Seeds
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Pepper Corns
For Tempering
  • 2 Red Chillies
  • 1 tsp Mustard Seeds
  • 1 tsp Ghee or Oil
  • 6 to 8 Curry Leaves
  • 1/4 tsp Turmeric Powder
  • 2 Pinches Asafoetida
  • Coriander Leaves (As desired)
Instructions
 
Extracting the Tamarind Juice
  • Soak a 3/4" ball of Tamarind in 1/4 cup warm water for 5 minutes.
  • Mash the tamarind completely and squeeze well to extract all the juice. I often squeeze all the juice and add 1/4 cup water to the leftover tamarind pulp and extract more juice.
Making the Miriyala Charu Podi
  • Grind 1 tsp coriander seeds, 1/2 tsp cumin seeds and 1/2 tsp pepper corns to a coarse powder. Some people dry roast these ingredients but in my home we grind them as is.
Making the Charu
  • To a heavy-bottomed vessel, add 1/4 cup cooked tuvar dal, 1/2 tsp turmeric powder, ground pepper-coriander-cumin charu podi, extracted tamarind juice, 1.5 cups water, and salt to taste.
  • Over medium flame, bring the charu to a boil and then lower the flame so that the rasam is just simmering.
Making the Tempering (I do this while the charu is simmering)
  • In a heavy ladle, over medium heat, melt 1 tsp of ghee.
  • Add mustard seeds and wait till they splutter.
  • Add the curry leaves, cumin seeds, and split red chillies.
  • Stir-fry for a few seconds.
  • Take off the heat.
  • Immediately, add 2 large pinches of asafoetida and mix well.
The Final Touches
  • Add the tempering to the Miriyala Charu.
  • Turn off the heat.
  • Add the coriander leaves.
Serving Ideas
  • Savor hot Miriyala Charu with steamed rice and ghee OR Mudda Pappu Annam and ghee.
Keyword Food as Medicine, Milagu Rasam, Miriyala Charu, Pepper Rasam, Rasam Recipe, Vegan, Vegetarian
Miriyala Charu | Andhra Pepper Rasam
Miriyala Charu | Andhra Pepper Rasam

How to Make Miriyala Charu | Andhra Pepper Rasam | Milagu Rasam

  1. Extracting the Tamarind Juice
    1. Soak a 3/4″ ball of Tamarind in 1/4 cup warm water for 5 minutes. The soaking helps you to extract the juice easily.
    2. Mash the tamarind completely and squeeze well to extract all the juice. I often squeeze all the juice and add 1/4 cup water to the leftover tamarind pulp and extract more juice, so I get about 1/2 cup of diluted tamarind juice. 

  2. Making the Miriyala Charu Podi
    1. Grind 1 tsp coriander seeds, 1/2 tsp cumin seeds and 1/2 tsp pepper to a coarse powder. Some people dry roast these ingredients but in my home we grind them as is.

  3. Making the Charu
    1. To a heavy-bottomed vessel, add 1/4 cup cooked tuvar dal, 1.5 cups water, extracted tamarind juice, the ground charu podi,  and salt to taste.
    2. Over medium flame, bring the charu to a boil and then lower the flame so that the rasam is just simmering.
  4. Making the Tempering (I do this while the charu is simmering)
    1. In a heavy ladle, over medium heat, melt 1 tsp of ghee.
    2. Add mustard seeds and wait till they splutter.
    3. Add the curry leaves, cumin seeds, and split red chillies.
    4. Stir-fry for a few seconds.
    5. Take off the heat.
    6. Immediately, add 2 large pinches of asafoetida and mix well.
  5. The Final Touches  
    1. Add the tempering to the Miriyala Charu.
    2. Turn off the heat.
    3. Add the coriander leaves.
  6. Savor Miriyala Charu with:
    1. Hot steamed rice and ghee.
    2. Mudda Pappu Annam and ghee.
Milagu Rasam | Pepper Rasam
Milagu Rasam | Pepper Rasam

I first posted this recipe in December 2013 and have updated it now with a recipe card and better pics.

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