MIRIYALA CHARU ( PEPPER RASAM)

Charu or rasam is a South Indian soup prepared with tamarind water and spices like black pepper, coriander and cumin seeds. Especially this Miriyala charu (black pepper rasam) with a high quantity of black pepper which is very good for health. In Ayurveda black pepper is having a very important place. It is a very important in gradient in many Ayurvedic formulas. It has cleansing and antioxidant properties. It helps the free flow of oxygen to the brain, helps enhance digestion and circulation and stimulates the appetite. So this aromatic and healthy spice is native to South India and very well known in Sanskrit as Pippli, in Telugu it is Miriyalu. In ancient Indian cuisine people use only black pepper not green chilies (check in temple prasadams they use black pepper not green chilies, like in tirupati temple pulihora pongali and dadhojanam they use black pepper not green chilies or red chilies).Any way now I am coming to today s recipe Miriyalachru is very well go with rice and Idli and a good diet for ill people. When you are ill if you take this charu as a soup or with little mashed steamed rice or idli (because rice and idli both are easy digestive food) that gives a very excellent taste to your mouth and remove indigestion. And here I and with the recipe.
INGREDIENTS:----
Tamarind --- 3 inch piece (small lemon size or 1 tab sp pulp)
Tomato --- 1 small
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil – 1 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds – 1/2
Asafoetida – 1/4
Curry leaves --- 2 springs
A few coriander leaves
For charu podi
Miriyalu (black pepper corns) ---- 1 tab sp
Cumin seeds --- 1 tea sp
Coriander seeds – 1 tea sp
METHOD:---
1. Dry roast all three ingredients and grind in to a smooth powder and store in an air tight container. This will stay for 1 week with its aroma.
2. Soak tamarind in warm water for 10 min. and squeeze the juice with 1 cup of water. If you are using tamarind pulp then just dilute with 1 cup of water.
3. Wash and chop tomato in to small pieces and add to tamarind juice with 1/2 cup more water, salt to taste turmeric powder and bring to a full boil and cook for 5 min.
4. Then add curry leaves and coriander leaves and charu podi and boil for 5 more min.
5. Heat oil in a pan and add mustard seeds let them popup then add cumin seeds, asafetida and add this to charu and remove from the heat.
Serve hot with rice and pappad.