About Kanda Thippili and Arisi Thippili (Long Pepper)
In addition to the Garlic, the Kanda Thippili and Arisi Thippili (Long Pepper) are the key ingredients for making this rasam. The fruit of the Long Pepper plant is called “Arisi Thipili” and the root is called “Kandan Thippili".
Long pepper has a taste similar to, but hotter than peppercorns. Both Arisithippli and Kandanthippili has lots of medicinal values. My granny used to keep ground arisithippili readily and she will take a teaspoon of arisithippili powder and mix with honey to cure the stomach ache. Similarly, Kandanthippili is very good to boost the immunity. To know more about the benefits of Thippili refer this article about long pepper. We can get the roots and dried fruits from any Indian grocery shop or ayurvedic shop.
Garlic rasam is a combination of garlic, pepper and dried roots like Thipilli and hence it has many medicinal benefits. Thipilli is also called long pepper. The root of this plant is kandanthippili and dried fruit is arisi thipilli. Thippili is known to aid in digestion, stomach-ache, and in generating overall well-being. When we are feeling under the weather, or when a lot of unhealthy food has been consumed, or just to boost the nutrition of the meals, this rasam would be a best medicinal soup. We can get the thipilli easily in ayurvedic shops (Nattu marundhu kadai) in Southern India. If you are living abroad, you can plan to get these medicinal stuff from India. Even without these also we can make plain garlic rasam. But the thipillis add more medicinal value to the dish.
Poondu Thippili Rasam | Garlic Thippili Rasam
Ingredients
For making Rasam Paste
- 10-15 nos Garlic cloves adjust to your liking of Garlic
- 1 tablespoon Toor Dal (Pigeon pea)
- 1 tablespoon Coriander seeds
- ½ teaspoon Peppercorns
- 2 sticks Kanda Thipili
- 2 sticks Arisi Thipili / Long Pepper
- 1 nos Red Chili
- ½ teaspoon Cumin Seeds
- 1 teaspoon Ghee
For Tempering
- 1 teaspoon Ghee
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Other Ingredients
- 1 gooseberry size Tamarind
- 1½ teaspoon Salt adjust to your taste
Instructions
Making the fresh Rasam Paste
- Heat the pan and a ½ teaspoon of ghee.
- Add Toor dal, Red Chilies, Coriander seeds, Kanda Thipili and Arisi Thipili and fry till the Toor dal turns golden brown color. Take the fried ingredients in a mixer
- Add remaining ½ teaspoon of ghee in the pan. Add peeled garlic cloves to the pan and fry it for a minute in a medium flame. Take the fired garlic cloves to the mixer
- Add Pepper and Cumin seeds to the mixer. Grind all the fried ingredients along with pepper and cumin seeds into a fine paste by adding little water
Let's start making the rasam
- In a Pan add a teaspoon of Ghee. Once the Ghee is hot add Mustard seeds. When the mustard seeds finished sputtering add the curry leaves
- Add the tamarind extract and salt. Keep this mixture in flame for 5 minutes till the raw smell of the tamarind goes off.
- Add the ground paste and keep the flame in medium low.
- When the mixture starts to boil, add required water to adjust the consistency.
- Now the delicious Poondu Rasam(Garlic Rasam) is ready to serve with plain rice.
Video
Notes
- Kandanthipili and Arisithipili can be bought from any Naatu Marundhu Shops (Ayurvedhic Shops). Even some of normal departmental shops sells these healthy ingredients.
- We can also make garlic rasam without Kandanthipili and Arisithipili.
- My Grandmother used to sauté the garlic and add it as whole without grinding. That way the garlic will not be so much dominating and mouth will not have pungent smell. But if we grind the garlic the essence of the garlic will be nicely incorporated and flavor will be dominant and wonderful.
Nutritional Info
Method with step by step pictures:
- Heat the pan and a ½ teaspoon of ghee. Add Toor dal, Red Chilies, Coriander seeds, Kanda Thipili and Arisi Thipili and fry till the Toor dal turns golden brown color. Take the fried ingredients in a mixer
- Add remaining ½ teaspoon of ghee in the pan. Add peeled garlic cloves to the pan and fry it for a minutes in a medium flame. Take the fired garlic cloves to the mixer
- Add Pepper and Cumin seeds to the mixer. Grind all the fried ingredients along with pepper and cumin seeds into a fine paste
- In a Pan add a teaspoon of Ghee. Once the Ghee is hot add Mustard seeds. When the mustard seeds finished sputtering add the curry leaves
-
Add the tamarind extract and salt. Keep this mixture in flame for 5 minutes till the raw smell of the tamarind goes off.
- Add the ground paste and keep the flame in medium low.
- When the mixture starts to boil, add required water to adjust the consistency.
- Now the delicious Poondu Rasam(Garlic Rasam) is ready to serve with plain rice.
 |
| Poondu Rasam(Garlic Rasam) |
