Miriyala Charu || Pepper Rasam || Milagu Rasam || Andhra miriyala charu in just 15 minutes without using rasam powder

Miriyala charu || pepper rasam || milagu rasam with step by step pics and tips. Today's recipe is  South Indian popular rasam variety - pepper rasam using tomatoes, garlic and without using rasam powder and dal/ pappu / paruppu just in 15 min. It is very aromatic, tangy and healthy rasam, as season changed we are getting lots of health issues mainly cold, cough and fever. Miriyala charu / pepper rasam is the best option to cure it. Whenever i am down with cold i prepare this miriyala charu as it is very easy to prepare in 15 minutes and gives very  relief from cold. Pepper, cumin and garlic are the 3 key ingredients to prepare this rasam. No need to add rasam powder to this pepper rasam, adding dal is optional. I always cook dal / mudda pappu separately as hubby like to mix dal and rasam with lots of ghee. It can be prepared in many variations, the one i am sharing here is the easy and fast process. Also check drumstick rasam, surely you will like it.

 Taking this aromatic pepper rasam / miriyala charu to #FoodieMondayBloghop fb group's  #214 #RasamRaaga theme. This week theme was suggested by Priya Iyer, she blogs at "thephotowali", do visit her space for super delicious, very tasty recipes from different regions. I love her writing, photography a lot. Priya suggested us to prepare rasam for this week, first recipe came in my mind is pepper rasam as its raining heavily in chennai. We enjoyed this miriyala charu with mudda pappu, ghee & banana chips.                                                                     

                                       Miriyala Charu / Pepper Rasam

Preparation Time : 15 minutes
Cook Time : 10 minutes
Serves : 4
Category : Rasam 
Recipe Cuisine: Indian
Main ingredients : Pepper 
Author : Aruna SarasChandra

Ingredients

for tempering

oil - 1 tsp
ghee - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 3/4 tsp
red chilli - 2 to 3

curry leaves - 1 sprig

for rasam powder

pepper / miriyalu - 1/2 to 3/4 tsp(adjust as per your quantity)

cumin seeds - 1 tsp

garlic cloves - 5

others 

Tomatoes - 2
Green chilli - 1
tamarind - lemon size
turmeric powder - 1/4 tsp
red chilli powder -  1 pinch
jaggery - 1/8 tsp
coriander leaves - 1 tsp(chopped)
salt as per taste

Instructions

1) Soak lemon size tamarind in hot water for 10 minutes, chop tomatoes, chilli and keep it aside.

2) Coarsely powder pepper, cumin seeds and garlic using mortar pestle or in a mixer jar. As mortar pestle not available i used mixer jar.

3) Heat oil and ghee in a kadai, then add mustard seeds once it starts crackling add cumin seeds, red chilli and curry leaves one after other and fry it well.

4) Now add chopped tomatoes, green chilli and mix it well. Later add turmeric powder, salt cook it on medium to low flames till tomatoes becomes smooth.

5) Now  add tamarind pulp, grinded pepper powder mix it well and cook it for 2 minutes.

6) Now add pinch of red chilli powder, jaggery and 2 glasses of water ( adjust according to your quantity), half portion of coriander leaves to the above.

7) Now boil above pepper rasam on medium flames for 5 minutes then add remaining coriander leaves.

That's it aromatic, healthy, hot piping traditional miriyala charu / pepper rasam is ready to serve. 

Tips

** Adjust pepper quantity when you are serving to kids, as it tastes spicy and strong. 

** Adding pinch of red chilli powder enhances rasams color and taste.

** You can also add cooked toor dal, adding dal will change rasam taste. 

** You can skip adding jaggery or instead of jaggery you can use sugar(just add a pinch). 

Also check other related recipes just by clicking the link below pic..

rasam powder

 

                                                  Lemon rasam

                                                        Drumstick Rasam

                         
                             Mamidikaya pappu

Menthi akku pappu  

Hope you like this aromatic, healthy,hot and piping pepper rasam / miriyala charu. Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
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in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra :) 

Spicy Masala Peanuts, Masala Groundnuts, masala coated fried peanuts

"Spicy Masala Peanut " with step by step pics and tips.  As monsoon arrived we all need something to munch which will be crispy and tasty. So, today's recipe is masala coated peanuts || masala groundnuts which is easy to prepare with easily available ingredients at home. We can pack it as a snack in your kids lunch box. My Balu dhodappa prepare these masala peanuts very crunchy and tasty. It is one of my favorite from childhood 😋. We can also prepare chaat with these masala peanuts. It is best time pass snack when your travelling long distance with your family 😍. We can prepare many snacks with peanuts like peanut masala chaat - prepared by boiling peanuts. A simple salted peanut, we can add fried peanuts in many snacks like corn flakes chivda and in masala puffed rice etc., we can also prepare masala chickpeas, but it is bit time consuming snack.  These masala peanuts tastes yummy when it is spicy but you can adjust spicy according to your taste. For coating we use besan , rice and corn(optional) flours.

                                Spicy Masala Peanut

Preparation Time : 5 minutes
Wait time: 10 minutes(optional)
Cook Time : 15 minutes
Serves : 1 bowl
Category : snacks
Recipe Cuisine: Indian
Main ingredients : Groundnuts
Author : Aruna SarasChandra

Ingredients

ground nuts - 1 cup
gram flour/ besan/ shanaga pindi - 4 tsp
rice flour - 2tsp
corn flour - 2 tsp(optional if not available)
red chilli  powder-  11/2 tsp(adjust)
turmeric powder - 1 pinch
baking soda - 1 pinch
amchur powder - 1/2 tsp(optional)
salt - as per taste
oil - 1 tsp + to deep fry

Instructions

1) In a bowl sieve gram flour, rice and corn flour.

2) Mix the above flour and add salt, red chilli, turmeric powders, aamchur powder, baking soda and mix everything well.(here you can also add crushed garlic or ginger garlic paste).

3) Now add ground nuts to the above mixture and mix everything well then add 1 tsp of oil and mix it once.

4) Now sprinkle some (3 tsp of water) on the above mix it well, add some more water till masala coat well to ground nuts. Keep this aside for 10 minutes and let the oil heat on medium flames.(**check tips)

5) check oil heat, now drop masala coated peanuts( try to drop single peanut) in oil and fry it on low to medium flames till it changes color and becomes crisp. 

6) Repeat the process for remaining coated ground nuts and take it into plate. If you feel besan coated taste smooth not crisp , then fry it again on low  flames. Once frying done switch off the flames fry curry leaves in hot oil and take it into plate. Now sprinkle chat masala on fried masala peanuts and saute it well.

That's it crunchy, spicy and chatpata masala peanuts is ready to serve. Let the masala peanuts cool , store it in air tight container, it taste crisp for more than 15 + days if you we stire it well.

Tips

** Adding corn flour will makes coating crispy, if corn flour not available you can skip it and add 1 tsp rice flour. 

** Adding amchur powder is optional, adjust spicy according to your taste.

** You can also add crushed garlic or ginger garlic paste(at step 2).

** Do not water at a time, add in batches. We just need to coat the groundnuts. 

** if you feel you added more water , simply add rice flour to it.

** Do not fry masala peanuts on high flames, if you feel oil is very heat then switch off the flames for some time and light it again.

** Store fried masala peanuts is dry air tight container once they become cool. 

I am taking this chatpata masala peanuts to 203 #FoodiesMonday BlogHop theme. Today's theme is #RimJhimBarse suggested by Preethi she blogs at preethicuisine. Do check her space for wonderful recipes.

Also check other snacks by clicking the link below pic..
   
                                   
                                  JackFruit seeds Vada

                       Baby Corn Fritters

                                   Rava / Semolina Pizza

     Roasted Masala Chickpeas / Masala coated Kabuli Chana fry
          

                               Veg chow mein noodles

                    Dry cabbage manchurian

                                          Paneer Tikka

 

Stuffed Mirchi bajji

                                      Paneer pinwheels

                                        Pepper sev

Gujarat hi Methi Masala Khakhra

               Vaamu Aaku bajji

                                         Corn flakes chivda

Hope you like crunchy, spicy and tasty masala peanuts . Give it a try and drop your comments and pics in inbox.

Also follow me on
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In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😊

Milaga podi for Idli and Dosa, Tamil Nadu style Idli Dosa podi

Today's recipe is spicy, crunchy and aromatic Tamil Nadu style lentils powder called Milagai podi , it is also known as ulutham parappu milagai podi in Tamil or simply idli dosa podi. Idli, Dosa's are commonly prepared breakfast recipes in South Indian homes.  We prepare chutney's like Coconut Chutney, 
  Pudina coconut chutney, Green chutney etc., But podi's are best accompaniment for breakfasts. These spicy  powders prepared differently in different regions. Like in Andhra we prepare gun powder for breakfasts and for meals using combination of  coriander seeds, ground nuts, tamarind etc., In Tamil Nadu they use sesame seeds in podi preparation. My aunt bought this milagai podi when she visited to my home, she gave me this podi recipe to me. Podi taste yummy when we add Ghee, or  any heated oil like sesame oil, ground nut oil (kachina nune in telugu) in podi. 

  Measurements and ingredients for this podi may vary as per interest. I am sharing the recipe which i prepare regularly given by my aunt. This podi tastes crunchy when it is fried on low flames. I always prefer to dry fry dal's and add a drop of oil to fry red chilies, in order to increase the shell life of podi. You can add small amount oil to fry dals. We can have this podi with idli, dosa, uttapams, upma, thalipeth. I even love to have it with hot steamed rice with dollop of ghee, or with roti's by adding 2 tsp of curd in podi 😍

                  Idli Dosa Milagai Podi

Preparation Time : 15 minutes
Cook Time : 10 minutes
Serves : 1 bottle
Recipe Category: powder/podi
Recipe Cuisine: Tamil Nadu
Main Ingredient : Urad dal
Author: Aruna SarasChandra

Ingredients

Urad dal - 1 small glass
Chana dal - 1/2 glass
Sesame seeds - 2 tsp
Curry leaves - 2 sprigs
Red chillies - 12
Hing - 1/4 tsp
Oil - 2 drops
Salt as per taste

Instructions

1)Add chana dal in a pan, dry fry it on low flames till changes color evenly and take it into plate.

2) Then add urad dal dry fry evenly on low flames till it changes color and get nice aroma. Take the fried dal into same plate.

3) If you feel the pan is too hot, then switch off the flames and add sesame seeds(nuvvulu, til). Or fry it low flames and take it into plate.(** check tips).

4) Now add 2 drops of oil in pan and fry red chillies on low flames till it changes color.

5) Now add fresh or dry curry leaves fry it well and take it into plate.

6) Let all the fried ingredients cool, later take it into mixer jar. Add hing and salt to it.

7) Grind the above to slightly coarse powder or coarse powder or smooth powder. I prefer to grind slight coarse powder which gives nutty taste.

That's it spicy, tasty, slight crunchy and aromatic milagai podi for idli and dosa's are ready. Let the podi cool, later store it in air tight container,  We can store it for 15 to 20 days. 

Note

* You can also add 1 tsp of cumin seeds / jeera.

Tips

** Adjust red chilies quantity according to the spicy of chili. If you do not have idea about the spicy of chilli then d't grind fried chillies all at once. 

** Dry frying lentils will increase the shell life of podi. 

** color of podi depends on the type of chillies we used.

** Sesame seeds fry quickly, so be careful while frying.

** Always fry ingredients on low flames, do not burn it. 

** Adding hing will gives nice aroma to the podi.

** You can also use dry curry leaves, if you are using fresh curry leaves then make sure to fry it without moist.

Also check other podi and chutney recipes for breakfast by clicking the link below pic..

       Peanut / ground nut powder

              Curry leaf powder

     Andhra kobbari karam podi

                   Green chutney

                                                     Coconut Chutney

                          Raw Mango Moong dal chutney

                                        Pudina coconut chutney

Hope you like this aromatic nd tasty milaga podi. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
 in BetterButter
in Plattershare
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😄