Watch Recipe Video :
Cooking Time : 20 min.
To Serve for : TWO
Know about the Recipe :
Rasam is the very popular and most common dish prepared in every south Indian Home. It is a very important and must item in Andhra Thali Menu. Every region has its own of style of preparing Rasam podi / powder.
Today I am preparing Rasam with Miriyalu (Black Pepper) in Kurnool style (Rayalaseema style). Some call it as Miriyala Charu in Andhra. But in our area there is lot of difference between charu and rasam. We call it "Charu" when it is prepared using "dal" and without dal it is "Rasam". As I mentioned in my other recipe "Pepper Rice", pepper is a nature's gift to our kitchen and Miriyala Rasam is the good ailment for throat and cold. In my childhood, my mom used to prepare this and give to us along with rice when we get fever because it is very light food and is very easy to digest also.
Today I am preparing Rasam with Miriyalu (Black Pepper) in Kurnool style (Rayalaseema style). Some call it as Miriyala Charu in Andhra. But in our area there is lot of difference between charu and rasam. We call it "Charu" when it is prepared using "dal" and without dal it is "Rasam". As I mentioned in my other recipe "Pepper Rice", pepper is a nature's gift to our kitchen and Miriyala Rasam is the good ailment for throat and cold. In my childhood, my mom used to prepare this and give to us along with rice when we get fever because it is very light food and is very easy to digest also.
Coming to the recipe now... first I have prepared a Miriyala Rasam Powder / Podi using black pepper, jeera and garlic cloves. I have ground them in a pestle mortar because it gives great aroma and taste. Later boiled tomato, salt and turmeric powder, soaked tamarind pulp by adding some water, strained it and took out the juice. Then boiled this juice in a pan. Added above made Pepper rasam powder, few coriander leaves, little turmeric powder and salt. Boil for only 5min. because if boiled more than that, it looses its aroma. While cooking this rasam, your neighbours will easily identify that you are cooking Miriyala Rasam in your home because of the aroma of freshly ground miriyala rasam podi. Dish out and add tempering. Miriyala Rasam is ready to eat now. It tastes good with hot rice and you can even have directly like any other soup. It is very good for digestion.
So friends.. you might have tasted many soups, try this Healthy Indian soup today. Check out the step-by-step recipe and watch recipe making video and prepare this aromatic, tasty MIRIYALA RASAM for your family... Enjoy cooking...!
INGREDIENTS :
For Miriyala Rasam Podi / Powder :
1 tsp Black Pepper
1/2 tsp Jeera
1 tsp Garlic Cloves
For Rasam :
1 cup Tomatoes
1 tsp Salt
1/4 tsp Turmeric Powder
Water - as per your requirement
3/4 tsp soaked Tamarind pulp
Coriander leaves
Little Turmeric Powder
For Tempering :
1 tbsp Oil
1/4 tsp Mustard Seeds
Little Jeera
1/4 tsp Urad Dal
Curry leaves
METHOD :
1) In a bowl take black pepper, jeera and garlic cloves.
2) Grind them in pestle mortar to make a powder called "MIRIYALA RASAM POWDER / PODI".
3) In a pan, add tomatoes, salt, turmeric powder, soaked tamarind pulp and boil for 10-12 min. adding water by closing the lid.
4) Strain the juice in other bowl.
5) In other pan, add this extracted juice, add above ground rasam powder, coriander leaves, turmeric powder, salt and boil for 5 more minutes.
6) Now for tempering, take a small bowl, heat oil.
7) Add mustard seeds, jeera, urad dal and curry leaves.
8) Add this tempering to Miriyala Rasam.
9) Aromatic, healthy Miriyala Rasam is ready to serve now.
Tips :
1) Grind the rasam powder in pestle mortar. It gives good aroma and taste to rasam.
2) Boil the rasam only for 5 min. after adding rasam powder because it looses its aroma if cooked more time.
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