Miriyala rasam/Black pepper rasam with step-by-step instructions and video

Miriyala/Black pepper is used as a spice and seasoning purpose. Black pepper is cultivated in tropical regions and is native to the Malabar coast of India. It is dried and cooked Black pepper is used as antiquity, both for a flavor and mainly as a traditional medicine. Black pepper, cumin seeds and garlic, these combinations give relief in our stomach and cures the cold and cough. In this season it is very necessary to be taken.

I hope you will try this recipe and enjoy the recipe

Miriyala rasam/Black pepper rasam consume time is:

Prep Time: 5 minutes
Cook Time:15 minutes
Total Time: 20 minutes
Course: rasam
Cuisine: South Indian, North Indian, Andhra and
Main ingredients: miriyalu/ Black pepper, cumin seeds and garlic
Author: Lohitha

Ingredients:

2 tsp miriyalu/Black pepper
2 tsp cumin seeds
10 garlic
2 tsp oil
1 tsp mustard seeds
2 green chilies, chopped slightly
1 onion, chopped in small size
Small lemon size Tamarind
Water as required
Few curry leaves
½ tsp hing
1 big size tomato, chopped in small size
Few coriander leaves
2 dry red chilies
1 tsp turmeric powder

Other preparation:

Wash and soak the tamarind and extract the juice
Grind or crush the miriyalu/Black pepper, cumin seeds and garlic, make them into a fine paste. (For more taste use mortar and pestle to grind them)

Preparation of Miriyala rasam/Black pepper rasam with step-by-step instructions and video:

Heat the oil in a vessel
Add mustard seeds and dry red chilies, fry until they splutter
Add onion and green chilies, fry them until onion gets soft and maintain low to medium flame
Add tomato, stir everything and cook for 2 minutes
Add tamarind juice and water as required
Add the paste of miriyalu/Black pepper, cumin and garlic, mix them everything
Add curry leaves, hing and salt, mix everything and bring it to boil
Boil for 5 minutes and turn off the flame, add coriander leaves
That's it miriyala rasam/ Black pepper rasam is ready to serve