Miriyala Charu is a South Indian/ Andhra style clear brothy soup that is made with freshly made pepper-garlic spice paste. Perfect for chilly winter days.
This is one of the first few recipes that I posted when I started blog way back in 2016. It is a comforting and hearty dish that is made almost every single day in many households. It is typically served with rice, dal and vegetable curry for a weeknight meal.
Pepper Rasam | Miriyala Charu:
It’s that time of the year with sniffles, cough and flu season. We have had our share of coughs and colds in our household. So this miriyala rasam has been on constant rotation for the past few weeks.
Peppercorn is a natural antibiotic and antibacterial. It is used widely in many home remedies for cough and cold. Crushed pepper stimulates circulation and helps clearing up stuffed sinuses.
Freshly made spice paste for Pepper-Garlic Rasam:
My MIL makes this pepper chaaru almost every other day during winters. The freshly made spice paste makes this brothy soup spicy, pungent and absolutely delicious.
Here are the basic pantry ingredients you need to make this:
- Garlic cloves
- Cumin seeds
All the ingredients for this milagu rasam are crushed into a coarse paste. Traditionally a mortar and pestle is used to make the paste. I think that gives the best taste, but if a blender is all you got, then it is OK to use too.
The garlic-pepper masala/ spice paste can be made in a double or triple batch. Any of the unused masala can be refrigerated for up to 1 week in an airtight container.
Typically most rasam recipes use both tomatoes and tamarind to add tanginess. But this is a no-tomato rasam recipe. But tamarind gives the charu tanginess and balances the spicy & pungent peppercorn-garlic paste.
The spiciness of the rasam is totally customizable. This recipe as written is not spicy, my kids were able to eat it without complaining. But you can make it as spicy as you like, by adding more peppercorn in the spice paste. Dry red chilies added to the tempering will add more heat as well.
Miriyala Charu | Pepper Rasam
For Spice Paste:
- 12 – 15 Peppercorns
- 4 Garlic cloves
- 1 tbsp Cumin seeds
- 1 tsp Oil
- 2~3 Dry Red chilies
- 4~6 Curry leaves
- 2 tbsp Tamarind paste
- 2 cups Water
- To taste Salt
Make Spice Paste:
- Preferably in a mortar & pestle, grind peppercorns, cumin seeds and garlic cloves into a coarse paste (doesn’t have to be completely smooth).
Make Miriyala Charu:
- Heat 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.
- Add the tamarind pulp, salt and water and bring to a boil. Turn off the heat, cover and let stand till ready to serve.
- The garlic-pepper masala/ spice paste can be made in a double or triple batch.
- Any of the unused masala can be refrigerated for up to 1 week in an airtight container.
- The spiciness of the rasam is totally customizable. This recipe as written is not spicy, my kids were able to eat it without complaining. But you can make it as spicy as you like, by adding more peppercorn in the spice paste.
- Adding more dry red chilies added to the tempering will add more heat as well.
So if you like this recipe, here are a few rasam recipes that you might like: