Kandanthippili Rasam | Long Pepper Rasam Recipe

Kandanthippili Rasam | Long Pepper Rasam Recipe with step by step pictures

One of the quintessential dish on our lunch meal is Rasam! Everyone in our family loves rasam and we need it everyday.So,I have around 30 varieties of rasam in the repertoire to break monotony of making and serving just one or two !

I saw this Kandanthippili Rasam | Long Pepper Rasam Recipe on Priya’s blog long back and had bookmarked it. I also got a pack of long pepper just to make this rasam. But somehow I kept postponing making this delicious side.

Finally I made this a couple of months back and it has been a regular on the menu since then.I have made a few changes to the original recipe and it has become a favorite at home!

Kandanthippili or Long pepper is a spice with so many medicinal properties.This dried herb which is available as small sticks in the shops, is a good stimulant for the digestive and respiratory system

Now that winter is here, it is a very apt dish to make and serve.With most of us down with cold and sniffles, this is one comfort food for all of us!

It can served with steamed rice  / as a warm beverage.

This comfort food is for the Kids Delight event that I am hosting this month with the theme  – Winter Warmers.

Here is how to prepare Kandanthippili Rasam | Long Pepper Rasam Recipe

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.

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.

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.Serve.

I served this as a part of a weekend meal…

5 from 5 votes

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Kandanthippili Rasam | Long Pepper Rasam Recipe

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

A comforting herbal rasam recipe that can be served with steamed rice / as a drink .

Course: Side Dish

Cuisine: Indian

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

1. 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.

2. 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.

3. 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.

4. Serve warm as a beverage / with steamed rice

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