47 mins
Non-Veg
Raw Mango Chicken Curry
South IndianKerala
South IndianSouth Indian • Tamil • Kerala • Karnataka • Andhra • Main Course Gravy
Pepper Rasam (Miriyala Charu)
31 mins
4 servings
Cooked 400+ times recently
Vegan
★ 4.5
Ingredients
- 0.5 tbsp Black Pepper (whole)
- 1.5 tsp Jeera (cumin seeds)
- 8 cloves Garlic (peeled)
- 1 tbsp Refined Oil
- 0.5 tsp Mustard Seeds
- 2 pieces Dried Red Chilli
- 20 leaves Curry Leaves (washed)
- 0.25 tbsp Hing (asafoetida)
- 0.25 tsp Turmeric
- 40 g Tomato (cut into two)
- 0.75 tbsp Tamarind Paste
- 0.75 tsp Salt
- 480 ml Water
- 3 stems Coriander Leaves (minced)
Instructions
This Pepper Rasam (Miriyala Charu) is an AI generated recipe, and a great way to get started with minimal effort!
Prepare the spice blend
Add black pepper, cumin seeds, and peeled garlic to The Upliance jar. The device will grind these into a coarse powder which is then set aside.
The device will now sauté
Add oil, mustard seeds, red chillies, curry leaves, and hing to The Upliance jar. Select sauté mode on medium heat for 30 seconds. Add tomatoes and turmeric, cooking on low heat for 4 minutes.
Simmer the Rasam
Add water, tamarind paste, salt, and the reserved ground spice mixture. The Upliance will simmer the soup on low heat for 20 minutes with automatic stirring.
The dish is ready
Open the lid and garnish with fresh minced coriander leaves. Serve the Pepper Rasam hot with steamed rice.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
78
Calories
4g
Carbs
0g
Protein
7g
Fat
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