Miryala Chaaru

Miryala Chaaru ~ Pepper Soup

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Rasam or chaaru is one of my favorite comfort foods. In winters, especially on a cold snowy winter day like today, it is always on top of my list.   I made this soup today but the picture is from last month.   It snowed all day today and there was very little natural light.  I don’t like taking pictures when there is not enough sun light for good photography.  I made this chaaru last week when the weather was just like today and I did not like the pictures from that day.  So today, I did not even bother to take any.

Miryala Chaaru ~ Pepper Soup

Total Time: 20 minutes
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4-6


  • 1 – 2 tsp. of Oil
  • 3 Curry leaves chopped
  • ½ tsp. Mustard
  • ½ tsp. Jeera
  • ¼ tsp. Methi Powder
  • ½ small Onion chopped
  • 3 Green Chilies cut
  • 2 tsp. Garlic crushed
  • 1½ tsp. Coriander Powder
  • ½ tsp. Turmeric Powder
  • Cilantro to garnish
  • 4 cups Water
  • To Soak:
    • ¼ cup loosely packed Tamarind
    • 1 small Tomato diced (opt.  I did not use it last week but added it today)
    • 2 tsp. Garlic crushed
    • 4 Curry leaves
    • ½ Cumin Powder
    • ¾ – 1 tsp. pepper powder
    • 3-4 tsp. Salt (adjust to taste)
    • ½ Water


  • Wash the tamarind and soak it with all the ingredients listed under To Soak.  I used crushed garlic and cumin powder.   I crush garlic and store it in the fridge for up to 10 days.   If you crush your garlic everyday, then crush it with some cumin and skip the cumin powder.  If you are lazy like me and are always looking for easy way out, then used the pre-crushed garlic and store bought cumin powder.
  • If you are not pressed for time, soak the tamarind for 10-20 minutes.  If you are, go ahead with the preparation, as I do most of the time.
  • Heat oil in a sauce pan, add curry leaves, cumin, mustard seeds and let them splutter.
  • Add onion, methi powder and saute onion until translucent.
  • Add green chilies, garlic and continue to saute for a minute.
  • Add coriander, turmeric and roast the spices for few seconds.
  • Add tamarind soaked water, cover  and cook for 2-3 minutes.
  • When the tamarind soaked water begins to boil, add  4 cups of water cover and continue to cook.
  • When it comes to a boil, partly cover the pan and boil for another 4-5 minutes.   Turn off the heat.   Add cilantro and let it sit for at least 10-20 minutes before serving.   If you are serving it right away, cook for additional 2-4 minutes before turning off the flame.
  • Serve it with rice.

This is my second entry to Winter Warmers and don’t forget to checkout my blogging marathoners Srivalli, Priya Suresh, Jaya, Monika, PJ, Priya Vaasu, Azeema, Reva, Ayeesha, Veena, Soumya & Gayathri.

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