Miriyala Rasam Recipe | Andhra Special Pepper Rasam

Dear readers, today’s blog post is a guest post entry from a dear friend and fellow blogger Advika who owns and manages her blog spicesandaroma .She blogs regularly in this space and has got plenty of interesting recipes, with eye-pleasing images and easy-to-follow to instructions. Please do check out her blog for more such lovely recipes.

I love rasam. Miriyala Rasam is one of my all-time favorite Indian dishes. It’s a warm, spicy soup that can be served with rice or roti (Indian flatbread). It has a peppery taste that wakes you up and makes you feel better after a long work day.

It is the best home remedy for colds and coughs—whether you’re experiencing a heavy cold or a mild one, it will help. And the best part is there are never ending rasam options to try on, starting from spicy rasams such as chicken rasam, thengai paal or simple sambar to sweet rasams like pineapple rasam, plum rasam or apple rasam.

The best part about rasam is that you can put whatever type of vegetable you want in it! Soaking raw vegetables like carrots, beans, and cauliflower in rasam will make them more digestible and less starchy. You can also add spices like turmeric or cinnamon to add more flavor.

I like to eat rasam with white rice, but if I have it as a soup, I’ll go for brown rice instead. Every time I eat rasam, I find something new about it—the spice or something else. This year, I tried making my miriyala charu (pepper soup) by adding red chili powder and cumin powder to my broth: It was delicious!

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Miriyala Rasam Recipe | Andhra Special Pepper Rasam

Rasam is a thick soup made from tamarind/tomato pulp, spices, and vegetables. It's served hot with rice or roti (Indian flatbread). In this recipe, I will tell you how to make pepper rasam. Also, I've included both traditional and modern techniques to make it even more enjoyable.

Ingredients

• 1 Tablespoon Black Peppercorn
• 1 Tablespoon Cumin seeds
• 10-12 Garlic cloves
• 1 Tablespoon coriander seeds
• 1 Tablespoon Mustard seeds
• ¼ Tablespoon Turmeric
• 1 Diced Tomato
• 3 Dry red chilies
• 2 pinches Asafoetida
• 60 ml Tamarind pulp (Homemade or store-bought)
• 4-5 Curry leaves
• Salt

Instructions

1. First, you'll need to make the spice paste. I recommend using a mortar & pestle for this. It's easier and faster than using a blender or food processor. You can also use the blender if you prefer but ensure it has a coarse texture and is not completely smooth.
2. We're going to start by heating some oil in a saucepan. Then we will add the red chilies and fry them until they turn dark brown in color. When doing this, we'll also add some curry leaves and ground pepper paste to the pan—keep an eye on them so they don't burn!
3. Next, you'll want to make your miriyala charu—the traditional version involves simmering tamarind pulp in water for an hour before adding rice and spices. Who has time for that in today's world of instant ramen noodles and pre-made food products? So I've put together an easier version using store-bought tamarind pulp instead!
4. Now for the fun part: making the soup itself! Please note that the water should not be boiling when you add it—just warm enough so that it won't bubble over during the cooking process (which can lead to severe burns).
5. We'll add the tamarind pulp, salt, and water into our saucepan. Bring this mixture to a boil on low heat for about 2-3 minutes before turning off it and covering everything so it can stand for about 10 minutes (or until ready).
6. Serve it with brown/white rice or Indian flatbread, and Enjoy!

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Rasam is a spicy lentil soup that tastes great with rice. It’s easy to make, but you must be careful about the amount of spices you add.

1. To get the best flavor, use fresh curry leaves and green coriander instead of dried ones. Also, try pounding the seeds in a mortar and pestle to get more taste.
2. Use fresh tamarind pulp instead of dried ones—the latter will be too strong-tasting and bitter.
3. To get a smooth consistency when cooking your rasam, make sure to add salt at the beginning of cooking rather than after it’s done boiling so that it doesn’t lose its flavor when boiling again later on in the process (this will also help prevent scum forming on top).
4. If possible, try to use whole spices such as black pepper instead of ground ones as they’ll give off more flavor while still being easy enough to grind using just a mortar and pestle (if using ground pepper).

Conclusion

Rasams are always best option to have when you crave for something light and easy to make delicious food. You can have them at any time of day not only that they are also best to have when you catch a cold. They are not just for curing colds but you can even have rasams to increase your immunity. Miriyala Rasam is one of the best ways to get your fix when you’re craving a spicy kick. It’s a smooth, creamy soup you can enjoy with your hands or by spooning it into a bowl.

The recipe is simple, but the spices make this dish shine: red chilies and curry leaves give it a bright and fragrant aroma, while the tamarind adds sweetness and tanginess. The result is a complex spicy and sweet flavor, with just enough heat to keep things interesting.

Miriyala Rasam can be enjoyed with steamed rice or bread, as well as with rotis and other flatbreads. It’s also great for dipping into before serving as part of an appetizer spread!

So Are you making this delicious tangy broth for your dinner today?