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| Kandathippili Rasam |
This amazing, aromatic, divine rasam is my grandmother's gift to posterity. It is usually made on the days we have hot oil baths and is had with the meals after the bath. Kandathippili/ Papal/ Long pepper is highly medicinal and has a unique earthy flavor to it, which enabled it to be used as a spice too. This rasam can be made on cold days to ease aching muscles and on days of hard work. It is great when had during cold/flu times.
Ingredients:
Puli / Tamarind pulp/ Tamarind paste 1 lemon sized ball/ 1.25 tsps
Salt As needed
Asafoetida 1 pinch
Sambar powder / Rasam Powder 3/4 tsp - 1 tsp
To powder:
Thuvaram paruppu/ Toor dal 1 tsp
Kandathippili/ Long pepper/ Papal/ Piper longum 1 stick ( 1.5 inches long)
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| Kandathippili/ Papal/ Piper Longum |
Red chilli 1 nos
Dhaniya / coriander seeds 1/2 tsp
To temper
Ghee / Clarified butter 1 tsp
Mustard seeds 1 tsp
Karuveppilai/ Curry leaves 1 sprig
Method:
- Extract syrup from the tamarind pulp, about 2 cups worth . If working with tamarind paste, dissolve the paste in 1.25 cups of warm water to make the syrup.
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| Tamarind pulp in warm water |
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| Tamarind syrup with sambhar powder, salt and asafoetida 2. Boil the syrup with asafoetida, salt and sambhar powder for 10 minutes in medium heat. |
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3. Simultaneously in a small flat pan, dry roast all the ingredients to be powdered until the dhal/ paruppu is golden brown and powder it finely.
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4. Mix the powder well in the boiling rasam and add more water to reach its original level, lower the heat to low setting and let rasam froth.
5. In a small heated stir fry pan , add ghee, add mustard seeds to splutter and then curry leaves/ karuveppilai to splutter too. Add this to the frothing rasam and turn off the heat.
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Serve this yummy, delectable rasam with hot rice and any vegetable side dish.
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