Kandanthippili Rasam - Herbal Rasam

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Ingredients:

  • Kandathippili (Long Pepper) – 5-6 sticks
  • Arisithippili (Wild Ginger) – 4-5 grains
  • Sukku (Dry Ginger) – 1 teaspoon powdered
  • Milagu (Black Pepper) – 1 teaspoon
  • Jeera (Cumin Seeds) – 1 teaspoon
  • Red Chillies – 2 nos
  • Perungayam (Asafoetida) – a small pinch
  • Few curry leaves
  • Turmeric – a pinch
  • Tamarind – paste from 1 lemon-sized ball
  • Ghee, curry leaves, jeera, and mustard for tempering

Method:

  1. Roast Spices:

    • Heat a small pan and roast the kandathippili and arisithippili until they brown.
    • Add sukku, milagu, jeera, hing, curry leaves, and red chillies. Roast for a few more minutes.
    • Dry grind the roasted spices. (This powder can be made and stored in advance for later use.)

  2. Prepare Tamarind Water:

    • Boil 3 cups of water with tamarind paste, turmeric, and salt for about 10 minutes or until the raw smell of the tamarind diminishes.

  3. Add Ground Powder:

    • Once the tamarind water is ready, add the ground spice powder to it.

  4. Tempering:

    • In a separate pan, heat ghee.
    • Temper with mustard seeds, jeera, and curry leaves until they splutter.

  5. Combine and Serve:

    • Pour the tempered mixture into the tamarind rasam.
    • Stir well and let it simmer for a few minutes.
    • Serve hot with rice or as a soothing drink.

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