Miriyala Charu (Pepper Soup)

Water, Tomatoes & Tamarind - Heat a deep pan, add 3 cups of Water, finely chopped large Tomato, 2 tsp Tamarind paste, Salt to Tast, ¼ tsp of Turmeric Powder, 4-5 Curry Leaves and ½ tsp of Jaggery (optional). Bring to boil and continue boiling for 3 minutes.

Dal - Cook and mash 2 tbsps of Toor Dal (optional). Keep Aside.

Charu Masala - Roast and grind 1 tsp of Toor Dal, 2 tsp of Peppercorns, 1½ tsp of Coriander Seeds, ¾ tsp of Cumin seeds, and a pinch of Fenugreek Seeds into a coarse powder. Add mashed dal and masala to the boiling charu and boil for 5 minutes.

Popu (Seasoning) - Heat 1 tsp of Oil in a pan. When hot, add ½ tsp of Mustard Seeds and as they splutter, add a desseded & torn dry Red Chilli and 3 Curry Leaves. Toss for few seconds and add ¼ tsp of Asafetida (Hing) and remove from heat. Add this seasoning to the Charu and mix well. Garnish with chopped Coriander Leaves.

Serve hot with rice.