Milagu Rasam Recipe - Miriyala Charu | Pepper Rasam With Fresh Ground Rasam Powder
Milagu Rasam also known as the Miriyala Charu is a rasam that made from freshly roasted and ground spices simmered in a tamarind and tomato gravy. It makes a perfect dish to have as a soup or along with a south indian meal.
Ingredients
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1/4 cup Arhar dal (Split Toor Dal)
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1 cup Tamarind Water
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2 Tomatoes
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quartered
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1/4 teaspoon Turmeric powder (Haldi)
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1 teaspoon Jaggery
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Salt
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to taste
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6 sprig Coriander (Dhania) Leaves
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chopped for garnish
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For the rasam powder
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2 teaspoons Whole Black Peppercorns
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1 teaspoon Cumin seeds (Jeera)
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1 tablespoon Coriander (Dhania) Seeds
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1 teaspoon Arhar dal (Split Toor Dal)
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1/4 teaspoon Methi Seeds (Fenugreek Seeds)
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For Seasoning/ Tadka
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1 tablespoon Ghee
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1/2 teaspoon Cumin seeds (Jeera)
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1/2 teaspoon Asafoetida (hing)
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1 sprig Curry leaves
Instructions
Step 1
To begin with Milagu Rasam/ Miriyala Charu, prepare all the ingredients and keep ready
Step 2
Cook the toor dal in 1 cup of water in the pressure cooker for 3 to 4 whistles and simmer for couple of minutes and turn off the heat
Step 3
Allow the pressure to release naturally and once done, mash the dal well and keep aside
Step 4
First step is to make the fresh rasam powder
Step 5
Heat a pan over medium heat; add the toor dal and roast on medium heat until golden
Step 6
Add the coriander seeds, cumin seeds, methi seeds and black pepper
Step 7
Roast for about a minute until the seeds start crackling and start releasing an aroma
Step 8
Once done, turn off the heat and allow it to cool
Step 9
Into the small jar of the mixer grinder add the roasted ingredients and grind into a coarse powder
Step 10
The next step is to make the Pepper Rasam/ Miriyala Charu
Step 11
Into a deep dish, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric powder, salt and jaggery and bring to a boil
Step 12
Continue to boil for 4 to 5 minutes until the tomatoes soften
Step 13
Once the tomatoes soften, add the ground fresh rasam powder and mashed dal and boil for another 5 minutes until you notice the water begins to froth
Step 14
The final step is the seasoning
Step 15
Heat ghee in a pan over medium heat; add mustard and cumin seeds and allow it crackle
Step 16
Add the asafoetida and curry leaves and give it a stir
Step 17
Pour the seasoning over the Milagu Rasam/ Miriyala Charu and give it a brisk boil for a couple of minutes
Step 18
Turn off the heat and stir in the chopped coriander leaves
Step 19
Serve the Milagu Rasam/ Miriyala Charu along with steamed rice, dondakaya vepudu and Elai Vadam or you can also have serve it as a soup