Miriyala Chaaru1

Miriyala chaaru - pepper rasam using ding chik masalaTake 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.