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. Miriyala chaaru is one those. It is South style pepper soup that goes well with rice and good consumed as is.
Tamata chaaru, tomato rasam and V8 rasam are few other chaaru recipes I make at home. And winters, bone soup with goat and South Indian style clear chicken soup with chicken also top the list.
📖 Recipe
Miriyala Chaaru
Miriyala charu is spicy, South Indian pepper soup. Pairs well with dal rice and also a good homemade remedy to clear congested sinuses.
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Servings: 6
Calories: 22kcal
Ingredients
- 2 teaspoons Oil
- 3 Curry
- ½ teaspoon Mustard
- ½ teaspoon Jeera
- ¼ teaspoon Methi Powder
- ½ small Onion, chopped
- 3 Green Chilies, cut
- 2 teaspoon Garlic crushed
- 1½ teaspoon Coriander Powder
- ½ teaspoon 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 teaspoon Garlic crushed
- 4 Curry leaves
- ½ teaspoon Cumin Powder
- ¾ - 1 teaspoon pepper powder
- 3-4 teaspoon Salt adjust to taste
- ½ Water
Instructions
To Soak
- Wash tamarind and soak with all the ingredients listed under 'To Soak'.
- If you are pressed for time, go ahead with the preparation. Otherwise, soak tamarind mixture for 10-20 minutes.
Chaaru Preparation
- Heat oil in a saucepan, 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 a 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.
Nutrition
Calories: 22kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1177mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 211IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 0.4mg
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Priya says
Wat a comforting food, love anytime..
notyet100 says
slurp,..looks so comforting
Jayashree says
Perfect entry.....there's nothing like rasam to warm you up on a cold winter evening.
veena says
Perect looking rasam. love to have it even in summer:-)