Pepper Rasam Recipe Andhra Style, Mirayala Charu

A very tasty and spicy rasam prepartion made with, as the name suggests, black pepper as the main ingredient. The pepper rasam recipe is very popular in South India when one is down with cold or even without it. 🙂 I am simply amazed by the number of varieties there are in rasam. Whether it is tomato rasam, tamarind rasam, lemon rasam or a whole other variety, I am totally in awe how each rasam variety is so simple in it’s preparations.

I have made this Pepper Rasam Recipe in Andhra Style, mirayala charu. We add the water of the cooked dal while making this Pepper Rasam Recipe, mirayala charu. When you cook the tuar/toor dal, remove the water from the dal after boiling it and set aside for making this pepper rasam recipe in andhra style.

But if you don’t have the dal water, it’s perfectly fine. Just use the plain water. The dal water just enhances the flavors a lot. It taste awesome even without the dal water.

Check out KK’s Tangy rasam without dhal too for an awesomely delicious rasam variety

For more similar recipes see tomato rasam, khatti dal, rasam chaaru

Use the below recipe to take an easy printout for your reference later

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Pepper Rasam Recipe Andhra Style, Mirayala Chaaru

Fareeha

The Mirayala Charu is a spicy, tangy, delicious rasam variety from the South Indian Region of Andhra. 

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Rasam

Cuisine South Indian

Servings 4 people

Calories 99 kcal

Ingredients

  

• 3 tbsp pepper corns
• 2 tbsp cumin seeds/jeera
• 5 garlic cloves
• 4 tbsp coriander leaves chopped
• 2 sprigs of curry leaves
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 3 whole dry red chili
• 2 green chili
• 1/4 turmeric powder
• 1/2 cup tamarind juice
• 1 cup dal water
• salt to taste
• 1/2 tsp sugar

Instructions

 

• Dry roast the pepper and cumin in a kadai lightly for a minute.
• Crush the pepper, cumin, garlic, coriander leaves, curry leaves in a stone pestel or grind coarsely in a mixie. Set this aside.
• Heat oil in a pan and add the mustard seeds. When the mustard seeds begin to splutter, add the whole dry red chili, green chili, turmeric powder. Give it a stir.
• Now add the coarsely ground pepper masala and fry for a minute.
• Add salt, sugar, tamarind juice and dal water.
• Allow the rasam to simmer. Don’t let the rasam boil. When it starts foaming and is just about to boil, switch off the flame. Serve hot with rice or as a soup.

Notes

Never allow the pepper rasam recipe to boil. Cook on extremely low flame.
When you cook the toor/tuar dal, remove the water from it for this recipe. If you don’t have it, it’s perfectly fine to add plain water.

Keyword rasam recipe

Signing off until next time,

Fareeha.

This recipe was originally published in December 2015. It has been retested and updated with reader feedback. The recipe has been made printable and checkboxes added for following the steps easily.

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