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Kandanthippili Rasam | Long Pepper Rasam Recipe
A comforting herbal rasam recipe that can be served with steamed rice / as a drink .
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- For the Rasam Powder
- 1 teaspoon Ghee
- 2 teaspoons Toor Dal
- 1/2 teaspoon Peppercorns
- 1/2 teaspoon Cumin seeds
- 1 number Red Chili
- 8-10 pieces Kandantippili pieces
- For the Rasam
- 1/2 cup Diluted Tamarind ectract
- 1 large Tomato, boiled and mashed well
- Salt to taste
- A few Curry leaves
- For seasoning
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard
- 1/2 teaspoon Cumin seeds
- A large pinch Asafoetida powder
Instructions
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Heat ghee in a pan and add the toor dal, red chili, peppercorns,cumin seeds and broken long pepper pieces.Roast till the dal turns brown. Let it cool and grind to a fine powder.Keep aside.
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Heat tamarind juice in a pan and put in tomato pulp,curry leaves.When it comes to a boil, add the rasam powder and salt.Add some water to adjust the consistency.Once it comes to a rolling boil, transfer into a vessel.
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Heat ghee in a small pan and add mustard seeds,cumin and a pinch of asafoetida powder.Once the cumin crackles, pour into the rasam and add the coriander leaves.
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Serve warm as a beverage / with steamed rice