Miriyala Charu

2 tbsps cooked and mashed tur dal/red gram dal/kandi pappu (optional)

1 large tomato, chop into small pieces

1/4 tsp turmeric pwd

tamarind, small lemon size, extract juice in half a cup of water

1/2 tsp jaggery (optional)

4-5 curry leaves

salt to taste

3 cups water

Roast and grind to a coarse powder:

1 tsp tur dal

2 tsps pepper corn/miriyalu/kali mirch

1 1/2 tsps coriander seeds/dhaniyalu/dhania

pinch of methi/menthulu/fenugreek seeds

3/4 tsp cumin/jeera/jeelakara

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/4 tsp asafoetida/hing/inguva

1 dry red chilli, de-seed and tear

few fresh curry leaves

1-2 tsps ghee or oil

1 Heat a deep vessel, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves and pinch of jaggery and bring to a boil. Continue to boil for 3 mts.
2 Add the ground charu podi and mashed dal and cook for another 5 mts.
3 Heat oil in a pan, add mustard seeds and as they splutter, add red chili and curry leaves and stir fry for a few seconds. Add asafeotida and turn off heat.
4 Add this to the charu and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams.