Kandan Thippili Rasam or Long Pepper Rasam
Ancient Tamils were known to incorperate medicinal herbs in their dishes and this dish is one among them. If you ever have cold or not feeling that well, This rasam will come as a saver for you. Once upon a time, this rasam was very very common, but went out of form, in the last 60 years. The present generation, except very few, hardly anyone knows how to make this dish.
Ingredients:
Tomato – 1 large chopped
Tamarind Pulp – 2 tblspn
Toor Dal / Tuvaram paruppu – 1/4 cup cooked dal
Turmeric Powder / Manjal Podi – 1/2 tsp
Salt to taste
Sugar – 1 tsp
For Masala:
Oil – 1 tsp
Thippili / Long pepper – 2 tblspn
Whole Pepper – 1 tsp
Dry Red Chilli – 2
Coriander Seeds / Malli – 2 tblspn
Curry Leaves – 1 sprig
Cumin Seeds / Jeerakam – 1 tsp
Garlic – 3 cloves
For Tempering:
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu paruppu – 1 tsp
Asafoetida / Hing / Kaya podi – a pinch
Curry Leaves a sprig
Method:
Heat 1 tsp of oil and add in all the ingredients given for masala except cumin seeds. Roast it for couple of mins. Now take it in a blender and add in cumin seeds. Grind it to a coarse mix.
Now heat oil in a kadai. Add in all seasoning ingredients and saute for a min.
Add in tomatoes and cook for couple of mins till it turns mushy.
Add in salt, sugar and turmeric powder. Mix well.
Add in ground masala and saute for couple of mins.
Add in water, tamarind pulp and mix well. Bring this to a boil.
Add in cooked mashed dal and mix well. Bring this to boil once, once it reaches a boil point turn off the heat.
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