To begin with Milagu Rasam/ Miriyala Charu, prepare all the ingredients and keep ready.

Cook the toor dal in 1 cup of water in the pressure cooker for 3 to 4 whistles and simmer for couple of minutes and turn off the heat. Allow the pressure to release naturally and once done, mash the dal well and keep aside.

First step is to make the fresh rasam powder. 

Heat a pan over medium heat; add the toor dal and roast on medium heat until golden. Add the coriander seeds, cumin seeds, methi seeds and black pepper. Roast for about a minute until the seeds start crackling and start releasing an aroma.

Once done, turn off the heat and allow it to cool.

Into the small jar of the mixer grinder add the roasted ingredients and grind into a coarse powder.  The next step is to make the Pepper Rasam/ Miriyala Charu. 

Into a deep dish, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric powder, salt and jaggery and bring to a boil. 

Continue to boil for 4 to 5 minutes until the tomatoes soften. Once the tomatoes soften, add the ground fresh rasam powder and mashed dal and boil for another 5 minutes until you notice the water begins to froth. 

The final step is the seasoning. 

Heat ghee in a pan over medium heat; add mustard and cumin seeds and allow it crackle. Add the asafoetida and curry leaves and give it a stir.

Pour the seasoning over the Milagu Rasam/ Miriyala Charu and give it a brisk boil for a couple of minutes. Turn off the heat and stir in the chopped coriander leaves.

Serve the Milagu Rasam/ Miriyala Charu along with steamed rice, dondakaya vepudu and Elai Vadam or you can also have serve it as a soup.