Kandathippili Rasam | Long Pepper Rasam, is one of the traditional Rasam variety in Tamil Nadu. Most of us would have learnt many recipes from our grandma (patti) and they used lots of medicinal ingredients in day to day cooking. For them the food is a medicine and they carefully choose the right ingredients for the day to day cooking. It’s sad that our current generation is slowly forgetting these valuable recipes and ingredients. Long pepper (Kandanthippili) is one such ingredient which has lot of medicinal properties . Long pepper (Kandanthippili) is a flowering vine variety and it is cultivated primarily for fruit, which is usually dried and used as spice and seasoning.
About Long Pepper, the key ingredient in Kandathippili Rasam | Long Pepper Rasam
The key ingredient for Kandathippili Rasam | Long Pepper Rasam is Kandathippili. The fruit of the Long Pepper plant is called “Arisi Thipili” and the root is called “Kandanthippili).
Long pepper has a taste similar to, but hotter than peppercorns. Both Arisithippli and Kandanthippili has lots of medicinal values. My granny used to keep ground arisithippili readily and she will take a teaspoon of arisithippili powder and mix with honey to cure the stomach ache. Similarly, Kandanthippili is very good to boost the immunity. To know more about the benefits of Thippili refer this article about long pepper. We can get the roots and dried fruits from any Indian grocery shop or ayurvedic shop.
Kandanthippili Rasam | Long Pepper Rasam, very easy to make rasam variety if we have these thippili on hand. Whenever we have a body ache or feeling under the weather, this Kandathippili Rasam | Long Pepper Rasam will boost our energy and will make us feel brisk.
My granny also make a rasam with Garlic, Kandanthippili and Arisithippili which has a strong flavor, but purifies the stomach and cure many diseses. Please refer this link for the recipe
Recipe Card to make Kandathippili Rasam
Kandathippili Rasam | Long Pepper Rasam
Equipment
- Mixer Grinder
Ingredients
- 1 small Tamarind Gooseberry Size
- 1/4 tsp Turmeric Powder
- Asafoetida (Asafetida / Hing) a Pinch
- Salt To taste
- Curry Leaves Few
For Grinding
- 1 tsp Ghee (Clarified butter)
- 2 tsp Toor Dal
- 2 tsp Coriander Seeds
- 1 tsp Peppercorns
- 1 Red Chili
- 1 clove Garlic
- 1 tsp Cumin Seeds
- Long pepper (Kandanthippili) 3-4
For Tempering
- 1 tsp Ghee (Clarified butter)
- 1 tsp Mustard Seeds
- 1 Red Chili
- Curry Leaves Few
Instructions
Soaking Tamarind
- Soak Tamarind in warm water for 10 mins and extract the juice
Sauteing Grinding Ingredients
- Heat ghee in a pan. Add coriander seeds, toor dal, peppercorns, red chilli, garlic and Kandanthippili (long pepper) and saute till dal turns golden brown
Grinding Spices
- Take all the sauteed ingredients in a mixer jar and add cumin seeds and grind everything to a fine powder
Boil Tamarind Extract
- In a sauce pan, add tamarind extract along with turmeric powder, salt, asafoetida and curry leaves and boil the tamarind extract till it raw smell goes off. Add ground spice powder and mix well. Boil the rasam in medium flame for about 5 mins
Adjust consistency
- Add 2 cups of water and adjust consistency and keep the flame in low till a frothy layer forms on top of the rasam and then switch off the flame
Tempering Time
- Heat ghee in a pan, add mustard seeds and allow it to sputter. Add curry leaves, broken red chilli and add this tempering to the rasam.
Serving Time!
- Serve the healthy and tasty Kandanthippili Rasam with hot steaming rice with a teaspoon of ghee and enjoy!
Video
Nutrition
Method to make Kandathippili Rasam with step by step pictures
SOAKING TAMARIND
Soak Tamarind in warm water for 10 mins and extract the juice
SAUTEING GRINDING INGREDIENTS
Heat ghee in a pan. Add coriander seeds, toor dal, peppercorns, red chilli, garlic and Kandanthippili (long pepper) and saute till dal turns golden brown
GRINDING SPICES
Take all the sauteed ingredients in a mixer jar and add cumin seeds and grind everything to a fine powder
BOIL TAMARIND EXTRACT
In a sauce pan, add tamarind extract along with turmeric powder, salt, asafoetida and curry leaves and boil the tamarind extract till it raw smell goes off. Add ground spice powder and mix well. Boil the rasam in medium flame for about 5 mins
ADJUST CONSISTENCY
Add 2 cups of water and adjust consistency and keep the flame in low till a frothy layer forms on top of the rasam and then switch off the flame
TEMPERING TIME
Heat ghee in a pan, add mustard seeds and allow it to sputter. Add curry leaves, broken red chilli and add this tempering to the rasam.
SERVING TIME!
Serve the healthy and tasty Kandanthippili Rasam with hot steaming rice with a teaspoon of ghee and enjoy!
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