Kandathippili Rasam / Long Pepper Rasam

Kandathippili Rasam / Long Pepper Rasam is one of the traditional rasam recipes of Tamil Nadu. This rasam has numerous health benefits. It helps to cure severe cold, soothes cough and it is used to cure stomach related problems and good for digestion. It increases the appetite, removes toxins from your body and boosts immunity.

My mom used to make this rasam whenever we complained of any body aches, especially after coming back home from a long trip. 

In our household, rasam is enjoyed by everyone and they all love to drink the rasam as an Appetizer.

Ingredients

For Rasam Base :

Thick Tamarind Water - 1 cup 
Hing / Asafoetida - 1 Dash
Turmeric Powder - 1 tsp
Sambar Powder - 2 tsp
Salt - As Required
Jaggery - 1 pinch
Crushed Tomatoes - 1.5 Cup
Water - As Required
Corainder Leaves - To Garnish 
Cooked Toor Dal Water - 1 cup

For Seasoning:

Ghee - 2 tsp
Hing - 1 pinch
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry Leaves - Few

For Grinding :

Coriander Seeds - 3 tsp
Black Peppercorn - 2 tsp
Cumin Seeds - 4 tsp
Dry Red Chilli - 1
Kandathippili ( Long Pepper ) - 6 sticks

Preparation :

• Soak tamarind in hot water for 10 minutes and extract the tamarind juice and keep it ready.
• Roast the ingredients for making the Kandathippili powder and grind them in the mixer.
• Add all the ingredients for making the rasam in the cooking vessel. 
• Adjust the consistency by adding required amount of water.
• Close the vessel and allow the rasam to boil for 4 or 5 minutes.
• When the raw smell of the tamarind completely goes away, add the kandathippili powder, toor dal water and mix them well.
• Allow the rasam to cook for few more minutes on medium flame till you see a frothy layer on top of the rasam.
• Switch off the flame and do the seasoning separately.
• Pour the tadka over the rasam vessel.
• Garnish with crushed coriander leaves and enjoy this healthy homemade rasam with hot rice and ghee.

Tips

Try to make rasam always in "Eeya Sombu" , a pure tin vessel and enjoy.