vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Miriyala Chaaru

Miriyala Chaaru
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Miriyala Chaaru Recipe, How To Make Miriyala Chaaru Recipe

Miriyala chaaru - pepper rasam using ding chik masala

About Recipe

How to make Miriyala Chaaru

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Miriyala Chaaru
Author : Vahchef
Main Ingredient : tamarind
Servings : 0 persons
Published date : November 29, 2016


Ingredients used in Miriyala Chaaru
• Turmeric - 1/4 teaspoons.
• Salt - 2 teaspoons.
• Tamarind juice (diluted) - 4 cups cup.
• Hing - 1/2 teaspoons.
• Ding chik masala - 2-3 teaspoons.
Method:
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.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter