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A fiery and tangy soup from Andhra, this pepper rasam is the ultimate comfort food. Known for its digestive and healing properties, it's perfect for sipping on a cold day or mixing with hot rice.
For 4 servings
Prepare the Spice Powder
Prepare the Tamarind Extract
Simmer the Rasam Base
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A fiery and tangy soup from Andhra, this pepper rasam is the ultimate comfort food. Known for its digestive and healing properties, it's perfect for sipping on a cold day or mixing with hot rice.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 76.25 calories per serving with 1.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
For a thicker and more substantial rasam, add 1/4 cup of cooked and mashed toor dal along with the tamarind water in Step 3.
Add 1/2 inch of freshly grated ginger along with the crushed garlic for an extra layer of warmth and flavor.
For a brighter tang, you can skip the tamarind and add the juice of half a lemon at the very end, after turning off the heat.
The combination of black pepper, cumin, and asafoetida stimulates digestive enzymes, helping to prevent indigestion, gas, and bloating.
Black pepper is rich in piperine and Vitamin C, while garlic and turmeric have powerful antibacterial and anti-inflammatory properties, all of which help strengthen the immune system.
The warm, spicy nature of this rasam helps to clear nasal congestion and soothe a sore throat, making it a traditional and comforting remedy during colds.
One serving (approximately 1 cup) of Miriyala Charu contains about 85-100 calories, making it a very light and low-calorie dish.
Yes, it is very healthy. It's packed with spices like black pepper, cumin, and turmeric, which are known for their digestive, anti-inflammatory, and immunity-boosting properties. It's a traditional remedy for colds and coughs.
Absolutely. You can substitute the tanginess of tamarind by using 1-2 chopped tomatoes and adding the juice of half a lemon at the end of the cooking process.
Bitterness in rasam usually occurs if it's boiled vigorously for too long after the spice powder is added. Always simmer on low heat during the final stage to prevent this.
Yes, it stores wonderfully. Keep it in an airtight container in the refrigerator for up to 3 days. The flavors often become more pronounced the next day. Reheat gently before serving.