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    Home » Recipes » Soups

    Published: Jan 26, 2011 · Modified: Jul 9, 2011 by usha

    Miriyala Chaaru

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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.  Miriyala chaaru is one those. It is South style pepper soup that goes well with rice and good consumed as is.   

    Miryala Chaaru ~ Pepper Soup in a bowl.

    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

    Miryala Chaaru ~ Pepper Soup

    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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    Course: Side Dish
    Cuisine: South Indian
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 6
    Calories: 22kcal
    Author: usha

    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
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!

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    1. Priya says

      January 27, 2011 at 2:54 am

      Wat a comforting food, love anytime..

      Reply
    2. notyet100 says

      January 27, 2011 at 1:26 am

      slurp,..looks so comforting

      Reply
    3. Jayashree says

      January 26, 2011 at 11:31 pm

      Perfect entry.....there's nothing like rasam to warm you up on a cold winter evening.

      Reply
    4. veena says

      January 26, 2011 at 11:26 pm

      Perect looking rasam. love to have it even in summer:-)

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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