The Rasam or Charu as it is traditionally called in telugu is an essential part of the traditional Andhra meal. In Rayalaseema area this recipe is called as Miryala Charu ( Peppar rasam ) and in Telengana area it is called as Neella charu. The miryala charu has many health benefits. This peppar flavoured charu is seasoned with asafoetida and garnished with fresh coriander leaves works as a antidote for running nose and fever. Now let us see how to make miryala charu.
Ingredients required :- One or two large tomatoes chopped into small pieces
- 5 to 6 curry leaves
- 2 tbsp cooked and mashed tur dal
- 1/4 tbsp of turmeric powder
- Small lemon sized tamarind - extract juice in half cup of water
- Jaggery - 1/2 tbsp ( optional )
- Salt for taste
- Water - 3 to 4 cups
Preparation :
You need to make the Rasam powder as follows. Roast and grind to a fine powder the following items.
- 1 tbsp of Tur dal
- 2 tbsp of peppar corn ( Miryalu )
- 1 1/2 tbsp of coriander seeds ( Dhaniyalu )
- A pinch of menthulu ( fenugreek seeds )
- 3/4 tbsp of cumin ( jeela karra )
For seasoning /popu:
- Mustard seeds - 1/2 tbsp
- Asafoetida ( Inguva ) - 1/4 tbsp
- Dry red chilli ( deseed and tear ) -- 1 or 2
- Few fresh curry leaves
- Oil or ghee - 2 tbsp
Method of preparation of Miryala charu :
- Add 3 cups of water in a deep vessel and heat it by adding chopped tomatoes, tamarind extract, salt, turmeric powder and few fresh curry leaves and a pinch of jaggery ( optional ) and bring to boil. continue to boil for 3 minutes
- Add the ground charu podi and mashed dal and cook for another 5 minutes.
- Now heat oil in a pan, add mustard seeds till they splutter. As they splutter add red chilli and curry leaves and stir fry for few seconds. Add asafoetida and turn off heat.
- Add this to the Rasam ( Charu ) and combine. Turn off the heat and cover with lid. Garnish with coriander leaves.
Serve this miryala charu with white hot rice and appadams.. Please post your comments if you liked this article...
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