Kandathippili Rasam | Long Pepper Rasam - Subbus Kitchen
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Ingredients

Adjust Servings:
1 small Gooseberry Size Tamarind
1/4 Teaspoon Turmeric Powder
a Pinch Asafoetida (Asafetida / Hing)
To taste Salt
Few Curry Leaves
For Grinding
1 Teaspoon Ghee (Clarified butter)
2 Teaspoon Toor Dal (Pigeon pea)
2 Teaspoon Coriander Seeds
1 Teaspoon Peppercorns
1 Red Chili
1 Clove Garlic
1 Teaspoon Cumin Seeds
For Tempering
1 Teaspoon Ghee (Clarified butter)
1 Teaspoon Mustard Seeds
1 Red Chili
Few Curry Leaves

Nutritional information

1 Cup
Serving Size
70
Calories
1 g
Fat
13 g
Carbs
2 g
Protein

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Kandathippili Rasam | Long Pepper Rasam

Nutritional Rich Traditional Rasam

A Medicinal Indian Soup to boost our Immunity!

Features:
  • Home Remedy
  • Traditional Recipes

Ingredients

  • For Grinding

  • For Tempering

Directions

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Kandathippili Rasam | Long Pepper Rasam, is one of the traditional Rasam variety in Tamil Nadu. Most of us would have learnt many recipes from our grandma (patti) and they used lots of medicinal ingredients in day to day cooking. For them the food is a medicine and they carefully choose the right ingredients for the day to day cooking. It’s sad that our current generation is slowly forgetting these valuable recipes and ingredients.   Long pepper (Kandanthippili) is one such ingredient which has lot of medicinal properties . Long pepper (Kandanthippili) is a flowering vine variety and it is cultivated primarily for fruit, which is usually dried and used as spice and seasoning.

About Long Pepper, the key ingredient in Kandathippili Rasam | Long Pepper Rasam

The key ingredient for Kandathippili Rasam | Long Pepper Rasam is Kandathippili. The fruit of the Long Pepper plant is called “Arisi Thipili” and the root is called “Kandanthippili).

 

Kandanthippili (Roots of Long Pepper)
Kandanthippili (Roots of Long Pepper)
Arisithippili (Fruits of Long Pepper)
Arisithippili (Fruits of Long Pepper)

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.

Kandanthippili Rasam | Long Pepper Rasam, very easy to make rasam variety if we have these thippili on hand. Whenever we have a body ache or feeling under the weather, this Kandathippili Rasam | Long Pepper Rasam will boost our energy and will make us feel brisk.

My granny also make a rasam with Garlic, Kandanthippili and Arisithippili which has a strong flavor, but purifies the stomach and cure many diseses. Please refer this link for the recipe 

Kandathippili rasam is an traditional South Indian Rasam recipe that has good medicinal value. It is cooked with long peppers, peppercorns, cumin seeds along with the tamarind water. This rasam is my Grandma's recipe and she would always tell that long pepper helps to cure body ache and also good for stomach. The text version of this recipe is available @https://goo.gl/DbeBMC

How to make easy Kandathippili Rasam | Long Pepper Rasam ?

  1. Soak the Tamarind in warm water for 10 minutes and extract the Tamarind juice
  2. Heat Ghee (or oil) in the pan. Add all the ingredients – Coriander seeds, toor dal, peppercorns, red chilli, garlic and Kandanthippili (long pepper) and saute till dal turns golden brown
  3. Grind the sauted ingredients after they become cooler
  4. In a sauce pan, add tamarind extract along with turmeric powder, salt, asafoetida and curry leaves and boil the tamarind extract till it raw smell goes off. Add ground spice powder and mix well. Boil the rasam in medium flame for about 5 mins
  5. Adjust the consistency by adding two cups of water. Keep the flame in Medium/Low and cook it till the frothy layer forms on the top. Switch off the flame.
  6. Start the tempering by adding a teaspoon of ghee and add mustard seeds and allow it to sputter. Add curry leaves, broken chilli and add the tempering to the rasam.
  7. Hot and Tasty Kandathippili Rasam | Long Pepper Rasam is ready to serve
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Steps

1
Done
10 mins

Soaking Tamarind

Soak Tamarind in warm water for 10 mins and extract the juice

2
Done
3 mins

Sauteing Grinding Ingredients

Heat ghee in a pan. Add coriander seeds, toor dal, peppercorns, red chilli, garlic and Kandanthippili (long pepper) and saute till dal turns golden brown

3
Done
2 mins

Grinding Spices

Take all the sauteed ingredients in a mixer jar and add cumin seeds and grind everything to a fine powder

4
Done
5 mins

Boil Tamarind Extract

In a sauce pan, add tamarind extract along with turmeric powder, salt, asafoetida and curry leaves and boil the tamarind extract till it raw smell goes off. Add ground spice powder and mix well. Boil the rasam in medium flame for about 5 mins

5
Done
2 mins

Adjust consistency

Add 2 cups of water and adjust consistency and keep the flame in low till a frothy layer forms on top of the rasam and then switch off the flame

6
Done
2 mins

Tempering Time

Heat ghee in a pan, add mustard seeds and allow it to sputter. Add curry leaves, broken red chilli and add this tempering to the rasam.

7
Done

Serving Time!

Serve the healthy and tasty Kandanthippili Rasam with hot steaming rice with a teaspoon of ghee and enjoy!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Venkat R

Thanks for bringing back the traditional recipes

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