Poondu Thippili Rasam is made using Arisi Thippili (Long Pepper), Kanda Thippili (roots of the Long Pepper) and Poondu (Garlic). It's one of the very healthy rasam with lot of medicinal properties. However it will have a very strong flavor from Garlic. If you like Garlic, then you will like this rasam for sure. It will be spicy and very tasty.
Poondu Thippili Rasam is a traditional rasam made using Thippili (both Kanda Thippili & Arisi Thippili) and Poondu (Garlic). It’s an unique variety of tangy Rasam. Rich in flavour and has lots of medicinal benefits. Garlic Thippili Rasam is good for digestion and also a good remedy to cure cold. I would recommend to make this rasam atleast once a month. We can serve Garlic Thippili Rasam (Poondu Thippli Rasam) with hot rice and ghee or we can also serve this as as appetizer like a soup.
You can alternatively skip the Poondu (garlic) and make simple Thippili Rasam
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“.
Thippili Plant (Long Pepper Plant)
Arisi Thippili (Fruits of the Long Pepper)
Kandan Thippili (Roots of Long Pepper)
Kandan Thippili and Arisi 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 is made using Arisi Thippili (Long Pepper), Kanda Thippili (roots of the Long Pepper) and Poondu (Garlic). It's one of the very healthy rasam with lot of medicinal properties. However it will have a very strong flavor from Garlic. If you like Garlic, then you will like this rasam for sure. It will be spicy and very tasty.
10-15nosGarlic clovesadjust to your liking of Garlic
1tbspToor Dal (Pigeon pea)
1tbspCoriander seeds
½tspPeppercorns
2sticksKanda Thipili
2sticksArisi Thipili / Long Pepper
1nosRed Chili
½tspCumin Seeds
1tspGhee
For Tempering
1tspGhee
1tspMustard seeds
1sprigCurry leaves
Other Ingredients
1gooseberry sizeTamarind
1½tspSaltadjust 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
Nutrition Facts
Poondu Thippili Rasam | Garlic Thippili Rasam
Amount Per Serving (1 cup)
Calories 70Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 13g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
Yes I do have the question, What is the difference between Kandathipili and arisithipili? I know something called Thipili and is used in the lehyam (given to mothers during postpartum period)
IF YOU CAN PLEASE ADD THE IMAGE OF BOTH KANDA THIPILI AND ARISI THIPILI
Hi, I have added the picture of Kandathipili and Arisithipili. Kandathippili is available as 2-3 inch long sticks in the indian herbal stores. It is a root of a tree and looks like a twig of dried pepper with little globules. Arisithipili is a long pepper.
Thank you mami for adding the images of both kandathipili and arisithipili One more suggestion. Could you make a list of medicinal cooking like lehyam, pathiya samaiyal food for babies, new mothers etc.
Dear subbuji, My both kids are down with cold I prepared this rasam and they loved it. The beauty is garlic taste is subdued and doesn't come in between while eating.thanks arthy
Mami, Do we grind all the ingredients with tamarind? If so do we need part of tamarind as extract? Because I thought tamarind was part of the ground mixture, you have mentioned tamarind extract ? Can you pl confirm, Thanks Nalini
Hello Mami,
could you please tell me what a Kandathippili &
Arisithipili is called in English.
Thanks
Yes I do have the question, What is the difference between Kandathipili and arisithipili?
I know something called Thipili and is used in the lehyam (given to mothers during postpartum period)
IF YOU CAN PLEASE ADD THE IMAGE OF BOTH KANDA THIPILI AND ARISI THIPILI
Thanks in advance
Hi, I have added the picture of Kandathipili and Arisithipili. Kandathippili is available as 2-3 inch long sticks in the indian herbal stores. It is a root of a tree and looks like a twig of dried pepper with little globules. Arisithipili is a long pepper.
Thank you mami for adding the images of both kandathipili and arisithipili
One more suggestion. Could you make a list of medicinal cooking like lehyam, pathiya samaiyal food for babies, new mothers etc.
thanks
Dear subbuji,
My both kids are down with cold I prepared this rasam and they loved it. The beauty is garlic taste is subdued and doesn't come in between while eating.thanks arthy
Mami,
Do we grind all the ingredients with tamarind? If so do we need part of tamarind as extract? Because I thought tamarind was part of the ground mixture, you have mentioned tamarind extract ? Can you pl confirm,
Thanks
Nalini
Sorry, it was a typo. we dont need to grind the tamarind we will boil the tamarind extract after seasoning.