A perfect herbal rasam with the goodness of long pepper and aroma of garlic. My grandma used to say this kandanthippilli rasam is made during post operative periods since it has healing benefits. It also relieves body pain and tiredness and its very healthy to have once in a month..
Grind them to coarse paste with water and keep aside.
Boil the tamarind juice with chopped tomatoes, turmeric powder and salt. Once the raw smell of the tamarind goes add the ground mixture with required water.
When everything mixes well and the rasam starts giving out small bubbles all over, switch off the stove.
Saute it with mustard seeds in a teaspoon of ghee.Garnish with coriander leaves.
This can be had as a soup or with rice.
- Pre time: 10 mins
- Cooking time: 10 mins
- Serves; 4
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Ingredients for making Kandathippilli Rasam:
- Tamarind a small lemon size (Extract 3 cups of juice from it)
- Kandathippilli 6 (either one of the two varieties of thippilli)
- Garlic heads 5 (Optional)
- Red chillies 2
- Tomatoes 1
- Pepper corns 2 tea spoons
- Thur dal 3 tea spoons
- Curry leaves 10
- Corinader leaves for garnishing
- Ghee 2 tea spoons
- Mustard seeds for seasoning
- Coriander leaves for garnishing
Method for making Kandathippilli Rasam:
Heat a teaspoon of ghee in a pan and fry the long pepper, chillies, garlic, thur dal, pepper corns, curry leaves till the thur dal changes its colour. |
| Arisi Thippilli and kandathippilli |
Boil the tamarind juice with chopped tomatoes, turmeric powder and salt. Once the raw smell of the tamarind goes add the ground mixture with required water.
This can be had as a soup or with rice.
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