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    Home » Andhra » Miriyala Charu

    Miriyala Rasam Recipe | Video

    Published: Sep 22, 2006 · Modified: Feb 14, 2022 by Pavani · 10 Comments

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    Miriyala Charu is Andhra style clear broth soup made with freshly ground black pepper and garlic paste. It is a comforting and soothing dish that is made almost every single day in many households.

    Serve this easy pepper rasam with rice, dal and a vegetable curry for a weeknight meal. This is a perfect home remedy for cold and cough. A must make during the chilly winter seasons.

    Hand holding a spoon of miriyala charu over a steel bowl.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Make Spice Paste
      • Make Miriyala Rasam
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Winter is that time of the year with sniffles, cough and flu season. Rasam is the best home remedy for colds and coughs. Call it miriyala charu or milagu rasam, this South Indian pepper soup is on constant rotation.

    Peppercorn is a natural antibiotic and antibacterial. It is a great home remedy for cough, cold and other seasonal ailments. Crushed pepper stimulates circulation and helps clearing up stuffed sinuses.

    Hand holding a spoon over a bowl of pepper rasam.

    My MIL makes this pepper rasam recipe almost every other day during winters. The base of this charu recipe is the freshly made spice paste. All you need is black peppercorn, garlic and cumin seeds. The freshly made spice paste makes this broth soup spicy, pungent and absolutely delicious.

    Typically most rasam recipes use both tomatoes and tamarind to add tanginess. But this rasam is without tomato. Sourness from tamarind paste balances off the spice beautifully. A very easy rasam recipe that tastes absolutely amazing.

    Steel bowl with Miriyala charu and a spoon.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients for pepper garlic rasam:

    • To make the fresh ground spice paste, you will need:
      • Black Peppercorn
      • Garlic cloves
      • Cumin seeds
    • Other ingredients:
      • Tamarind paste
      • Dry red chilies
      • Curry leaves
      • Salt
    Ingredients needed - details in recipe card.

    Traditionally a mortar and pestle is used to make the spice paste. I think that gives the best taste, but you can use a small spice blender to make it.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is the step by step milagu rasam recipe:

    Make Spice Paste

    Preferably in a mortar & pestle, grind peppercorns, cumin seeds and garlic cloves into a coarse paste. It doesn’t have to be completely smooth. Set aside.

    3 panel photo showing the making of the fresh spice paste.

    Make Miriyala Rasam

    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. Make sure not to burn the garlic.

    3 panel photo showing the sautéing of chilies and curry leaves in a steel saucepan.

    Add the tamarind pulp, salt and water and bring to a boil. Turn off the heat, cover and let stand till ready to serve.

    3 panel photo showing the simmering of rasam.

    Expert Tips

    • The garlic-pepper masala/ spice paste can be made in a double or triple batch.
    • Store leftover masala in an airtight container in the refrigerator for up to 1 week.
    • The spiciness of the rasam is totally customizable. This recipe as written is not spicy. But you can make it as spicy as you like, by adding more peppercorn in the spice paste.
    • Adding more dry red chilies to the tempering will add more heat as well.
    • Store leftover miriyala charu in the fridge for up to 4-5 days. Reheat on the stove before serving.

    You might also like

    Here are a few rasam recipes that you might like to try:

    • Mysore Rasam
    • Pesara Pappu Charu Recipe
    • Top view of a steel bowl with nimmakaya charu.
      Lemon Rasam Recipe
    • Hand holding a spoon with methi moong dal rasam
      Methi Moong dal Rasam
    Hand holding a spoon over a bowl of pepper rasam.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Copper bottom bowl with Pepper rasam.

    Miriyala Charu | Pepper Rasam

    Miriyala Charu is a South Indian clear broth soup that is made with freshly made pepper-garlic spice paste. Perfect for chilly winter days.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Course: Side Dish, soups stews
    Cuisine: andhra, south indian
    Servings: 8 servings

    Ingredients

    For Spice Paste:

    • 12 - 15 Black Peppercorns
    • 4 Garlic cloves
    • 1 tablespoon Cumin seeds
    • 1 teaspoon Oil
    • 2~3 Dry Red chilies
    • 4~6 Curry leaves
    • 2 tablespoons Tamarind paste
    • 2 cups Water
    • To taste Salt
    Get Recipe Ingredients

    Instructions

    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). Set aside.

    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. Make sure not to burn the garlic.
    • Add the tamarind pulp, salt and water and bring to a boil. Turn off the heat, cover and let stand till ready to serve.

    Video

    Notes

    • The garlic-pepper masala/ spice paste can be made in a double or triple batch.
    • Store leftover masala in an airtight container in the refrigerator for up to 1 week.
    • The spiciness of the rasam is totally customizable. This recipe as written is not spicy. But you can make it as spicy as you like, by adding more peppercorn in the spice paste.
    • Adding more dry red chilies to the tempering will add more heat as well.
    • Store leftover miriyala charu in the fridge for up to 4-5 days. Reheat on the stove before serving.

    Nutrition

    Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 6mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Foodie's Hope

      September 22, 2006 at 2:23 pm

      After all the pumpkin recipes, what a change!! Beautiful Rasam, Mouthwatering Pavani!!
      Hey! I havn't seen you in my blog for a long time, I think!! Taking time off??!! Thanks for Rasam!!:))

      Reply
    2. Anonymous

      September 22, 2006 at 3:35 pm

      This one of my favourite rasam's Pavani. And its heavenly to have when your are down with a cold or fever. The moment the weather gets a lil cold or its raining I crave for this rasam.

      Reply
    3. Meena Kandlakuti

      September 22, 2006 at 5:08 pm

      I like mirayala chaaru alot..good for bad throught and gives lot for cold..thanks for reminding.Thank you pavani

      Reply
    4. Rashmi

      September 22, 2006 at 6:03 pm

      yummy rasam for fall weather.
      Pavani,I came to know abt Mother and Sri Aurobindo through a tamil monthly(Mangayar Malar) six years ago and i read about their life,their spirituality.I became a devotee since then.Back home every Sunday we gathered for meditation. Had visited The Ashram in Pondicherry couple of times.In Boston,we have a meditation center.Myself and my husband used to visit and medidate.I really miss that as we moved to Charlotte,NC.
      Happy to know about you.

      I have tagged you.Fill in when you find time.
      http://websamayal.blogspot.com/2006/09/food-experience-bad-pizza-ever-had.html

      Reply
    5. madhuli

      September 23, 2006 at 5:07 am

      hi pavani,that's the first rasam i learnt to make from my mom-in-law after i got married!we make it without the garlic though.great recipe..thanks for sharing

      Reply
    6. Menu Today

      September 23, 2006 at 1:42 pm

      Hi Pavani,
      Simple and "super" Rasam!!!! Thanks

      Reply
    7. K Ramesh Kumar

      March 15, 2020 at 2:51 am

      5 stars
      Miryala charu is a good recipe.

      Reply
    8. Zanna

      May 01, 2020 at 9:57 am

      5 stars
      Amazing rasam. I'll be making this often

      Reply
    9. PADMAVATHI

      October 11, 2020 at 3:23 am

      5 stars
      Excellent

      Reply
    10. Julia

      November 19, 2021 at 6:07 am

      5 stars
      Excellent drink for cold days! In some countries tamarind paste is hard to get so I figured out that honey + fish sauce + a little lime juice is a great substitute.

      Reply

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