Miriyala Charu/ Rasam (Pepper Soup)

This is my mother-in-law’s recipe and is very effective in clearing up your nose and throat during the “cold” season. Hot pepper with pungent garlic is a great combination for this spicy rasam.

This is my mother-in-law’s recipe and is very effective in clearing up your nose and throat during the “cold” season. Hot pepper with pungent garlic is a great combination for this spicy rasam. You can refrigerate the unused pepper+garlic masala for days in the refrigerator and use it when needed.

Miriyala Charu/ Rasam (Pepper Soup)

Summary

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  • Coursesoups & stews
  • Cuisineandhra
  • Yield6~8 Serving s 6~8 Serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Peppercorns
12-15
Garlic cloves
4~5
Cumin seeds
1tbsp
Red chilies
3
Tamarind pulp
3 tbsps
Curry leaves
4
Salt
to taste

Steps

  1. Grind peppercorns, cumin seeds and garlic cloves into a coarse paste (doesn’t have to be completely smooth).
  2. Heat 1 tsp oil in a saucepan, add red chilies and fry till they darken in color. Add the curry leaves and ground pepper paste. Fry on low flame for 2-3 minutes or until it gives out nice garlic smell.
  3. Add the tamarind pulp, salt and 2 cups of water and bring to a boil. Turn off the heat, cover and let stand till ready to serve.
Miriyala Charu/ Rasam (Pepper Soup)

You can refrigerate the unused pepper+garlic masala for days in the refrigerator and use it when needed.

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