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.
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