Easy Pepper Rasam for Cold and Cough | 5 Min Miryala Charu
Pepper Rasam | Miryala Charu is one of the healthy rasam recipes from Andhra Cuisine that is made to cure a common cold. Because of pepper and garlic essence, doctors prescribe this recipe to keep your health fit.
As this recipe needs only fewer ingredients, this can be made in 10-15 minutes and is considered as one of the bachelor’s recipes.
As we are not adding dal or vegetables, it’s light on the stomach, and ingredients we use have antibacterial and antibiotic properties.
Pepper, cumin seeds, and garlic spice mixture can be made in medium quantity if you feel they do not get blended properly and add the required spice. The remaining spice mix can be stored in the refrigerator for a week.
Pepper Rasam | Miryala Charu can be served with steamed rice or as a side dish along with vegetable curry or with omelette recipe.
If you want to experiment with this recipe then we can add a little coconut grate. I have not used it because coconut increases cough.
TIPS to make perfect Pepper Rasam:
- If you do not have peppercorns then you can even use pepper powder.
- When tomatoes are sliced into small pieces, it cooks faster. They should be cooked to soft.
- Ripe tomatoes give a good taste to this recipe.
- Tamarind extract not only gives a tangy flavor but also gives sweetness.
- Based on the water you add, adjust the quantity of salt and pepper.
- To get relief from cold we need to serve this recipe when hot. We can even consume it like soup.
- While making this recipe we need not remove the skin on garlic cloves.
- If you want to increase the spiciness of this recipe, instead of adding spice, I recommend adding a few more peppercorns.
You may also like to check other recipes:
Tomato Pulusu and
Pepper Rasam for Cold and Cough | Miryala Charu
Pepper Rasam | Miryala Charu is one of the healthy rasam recipes from Andhra Cuisine made to cure a common cold. Because of pepper and garlic essence, doctors prescribe this recipe to keep your health fit.
Ingredients
- Black peppercorns – 2 tbsp.
- Tomatoes – 1 cup
- Oil – 3 tbsp.
- Mustard seeds – ¼ tbsp.
- Dry red chillies – 2 No.
- Cumin seeds – 1 tbsp.
- Garlic cloves – 12 No.
- Tamarind – fist full
- Water – required qty.
- Curry leaves – 2 tbsp.
- Turmeric powder – ¼ tbsp.
- Salt – 1 tbsp.
Instructions
- Clean and cut ripe tomatoes into small pieces so that they can be cooked fast.
- In a vessel add little oil, add dry red chillies, mustard seeds and tomatoes.
- While tomatoes are being cooked, let’s make pepper spice powder by adding black peppercorns, garlic cloves and cumin seeds.
- Soak tamarind by adding adequate water. Extract pulp and pour tamarind juice in the tomato mix.
- Add approximately 1-litre water including tamarind pulp and add curry leaves. (We can even add curry leaves during tempering.
- Sprinkle turmeric powder, salt and garlic clove pepper mixture.
- Boil Miryala Charu or Pepper Rasam for 10 minutes and serve hot with steam rice or consume like a soup.
Recipe Video
How to make Pepper Rasam or Miryala Charu:
1. Heat oil in a vessel, add mustard seeds, dry red chillies and tomatoes. Saute for a while.
2. Add black pepper, cumin seeds and cloves. Grind coarsely and keep aside.
3. Put tamarind in a bowl and add 2 glass of water. Soak for a while. Squeeze and extract the pulp.
4. Pour tamarind pulp into the vessel by filtering juice with your hands. Add the required water.
5. Add curry leaves, turmeric powder, salt and black pepper mixture.
6. Boil Pepper Rasam |Miryala Charu for 5-10 minutes till the essence of pepper and garlic cloves are extracted into rasam.
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