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.
Cuisine Andhra, Food As Medicine, Indian, South Indian, Tamil Nadu, Vegan, Vegetarian
Servings 4people
Equipment
Heavy Bottomed Vessel
Heavy-bottomed ladle
Ingredients
For the Rasam
1/4CupCooked 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)
2CupsWater
Salt to Taste
For the Charu Podi
1tspCoriander Seeds
1/2tspCumin Seeds
1/2tspPepper Corns
For Tempering
2Red Chillies
1tspMustard Seeds
1tspGhee or Oil
6 to 8Curry Leaves
1/4tspTurmeric Powder
2PinchesAsafoetida
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.