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.
Miriyala Charu/ Rasam (Pepper Soup)
- 12 - 15 Peppercorns
- 4 Garlic cloves ~5
- 1 tbsp Cumin seeds
- 3 chilies Red
- 3 tbsps Tamarind pulp
- 4 Curry leaves
- to taste Salt
- Grind peppercorns, cumin seeds and garlic cloves into a coarse paste (doesn’t have to be completely smooth).
- 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.
- 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.