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KARVEPAKU (CURRY LEAF) RASAM

RASAM-SOUTH INDIAN STYLE

Miriyala Chaaru

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Miriyala Chaaru

	4.0 Stars based on 215 Reviews
Author : jyothi6...	Published On : Jun 30, 2009
Preparation Time: 10min	Recipe Type : Soups/Salads
Cooking Time : 20 min	Standing Time : 20
Yield : 4 (4 servings)	Ingredient : Tamarind

Description : Miriyala chaaru - pepper rasam using 'ding chik' masala

Recipe of Miriyala Chaaru
Ingredient Name	Unit	Quantity

ding chik masala	tsp	2-3
hing	tsp	1/2
salt	tsp	2
Tamarind juice (diluted)	cup	4 cups
turmeric	tsp	1/4
Directions \| How to make Miriyala Chaaru

Take diluted tamarind juice (not too dilute, but not thick) and add salt, turmeric and hing and set it on stove and bring to boil. You can add large chunks of tomato (like quartered) if you like also. Tomato is optional. While this is coming to boil, prepare ding-chik masala - take equal quantities of whole black pepper and cumin seeds and make a coarse powder and add garlic and continue to pound them together. The masala should not be a fine paste, but should have some course consistency over all. When the rasam has come to rolling boil, add the ding-chik masala to the boiling pot, cover with lid and switch off stove. Prepare talimpu separately. Heat 2-3 tbsp of oil, add crushed garlic, when garlic is lightly roasted, add mustard seeds, cumin seeds, urad dal, chana dal, red chilies (quite a few), and curry leaves. Add a bit of hing if you like. Switch off stove and pour the hot seasoning on the pepper rasam. Add chopped cilantro and keep covered. Enjoy with hot rice !! This is a great combination with mutton chops fry and also mutton chops curry, bheja fry, aloo fry, and even simple plain dal. Kids mix it with perugu annam and love it too.

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Miriyala Chaaru

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