Healthy and tasty South Indian rasam variety with long peppers.
Long pepper
The fruit of the Long Pepper plant is called “Arisi Thipili” and the root is called “Kandanthippili”. Today I am using Arisi thippili for this rasam. Thippili rasam is Grandma’s recipe, those days food as a medicine was followed. using Long pepper in the diet helps promote weight loss, improve digestion, relieve cold and cough, boost metabolism, etc.
Where can I find long pepper?
In India, it is available in many stores and nattu marandhu Kadai. Here in the US, I found this in amazon.com
Is long pepper the same as regular pepper?
The word pepper itself is derived from the word for long pepper, pippali. Long pepper | Thippilo is spicy compared to regular pepper. Adjust the quantity according to the spice. I used 4, you can adjust according to your spice.
Can I fine grind the rasam powder?
I prefer pulsing the sauteed ingredients as it gives nice texture to the rasam. You grind according to your choice
WHY POONDU Milagu RASAM?
Dry curry leaves
How to prepare Tamarind water
I generally have homemade Tamarind paste. It helps for quick cooking. Instead, you can soak tamarind and prepare tamarind water. To speed up the process you can microwave the tamarind + water for one minute or soak tamarind in hot water and prepare rasam. Adjust the tamarind according to your taste.
SHOULD I BOIL THE RASAM FOR A LONG TIME?
No, avoid boiling the rasam for a long time, always cook rasam till you see frothy boil then turn off the stove
CAN I MAKE VEGAN arisi thippili RASAM?
Yes, skip ghee and use oil or you can also use vegan butter
Thippili rasam for Pathiya samayal
After delivery it is good to avoid chilli spice. Pepper spice is recommended. Prepare this rasam regularly and serve new mom.
Variations for thippili poondu rasam
For no postpartum variation. You can
Red chilli while preparing rasam powder or for tempering Chopped tomatoes Reduce garlic Oil for tempering or reducing the quantity of ghee
curry leaves fresh for months Pathiya samayal homemade tamarind paste Ghee Other rasam recipes in TMF
Ingredients:
Rasam crush
1/2 teaspoon ghee 2 big garlic 1/2 teaspoon pepper 4 long pepper each around 1 inch 1/2 teaspoon coriander seeds 1/8 teaspoon fenugreek seeds 1/2 teaspoon Cumin seeds 1/2 teaspoon Toor dal
Rasam
1 cup tamarind water Required salt 1 cup water 1/8 teaspoon turmeric powder Curry leaves few Coriander leaves few 1/2 teaspoon asafoetida
To temper
1/2 tablespoon ghee 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds
How to make hotel style rasam with step by step pictures
Firstly keep all the ingredients ready for the rasam Add ghee to a wide pan and slightly heat ghee
Furthermore, add all the ingredients except cumin seeds mentioned under “rasam crush” and saute
Do even roasting till it turns aromatic and change color
Add cumin seeds, mix well and turn off the stove
Transfer to a plate and cool Pulse and keep aside Add Tamarind water, turmeric powder, salt and water; mix well
Cook in low - medium flame for 10 minutes or till raw smell goes off
Add pulsed rasam crush, curry leaves, coriander leaves, asafoetida and mix well
Cook till you see frothy boil and turn off the stove
Add ghee to a tadka pan, when ghee turns hot, add mustard seeds and let them splutter
Furthermore add cumin seeds and roast; turn off stove
Add drop of sesame oil and transfer the tempering to the rasam. Serve hot
