Miriyala Chaaru (Pepper Rasam)

This is my hubby’s favourite rasam. We usually prepare it whenever we prepare any non-veg dishes. Pepper and cumin used in this rasam make it a comforting dish. It is perfect if you’re down with cold or indigestion. We also prepare it as a part of diet post-delivery for mummy as it is believed to help increase milk secretion.

Miriyala Chaaru


Tamarind: small lemon size

Onion: 1 small; finely sliced

Dry Red Chillis: 2 – 3 (adjust as per taste)

Garlic: 5 – 6 flakes

Coriander Leaves: 2 – 3 sprigs; finely chopped

Salt: as per taste

Sugar: 1/2 teaspoon (Optional)

Pepper Corns: 1 teaspoon

Cumin Seeds: 2 teaspoons

Fenugreek (Methi) Seeds: 1/4 teaspoon

Mustard Seeds: 1/2 teaspoon

Curry Leaves: 1 twig

Ghee (or) Oil: 1 tablespoon


1. Soak tamarind in a cup of water and extract juice. Add sugar and salt. Combine well.

2. In a pan, dry roast pepper corns, cumin seeds and fenugreek seeds. Grind into a fine powder.

3. Add garlic flakes to the ground powder and crush lightly.

4. Heat ghee in a wok. Add mustard seeds and let them splutter.

5. Add curry leaves and chopped coriander leaves. Saute till curry leaves turn crispy.

6. Add torn dry red chillis and saute for few seconds. Add sliced onion and saute till it turn transparent.

7. Add the ground mixture and saute till the raw smell is gone.

8. Add tamarind extract, sufficient water and combine well. Remove from heat as rasam is about to boil and serve hot with steamed rice.


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