Thippili Rasam

Published under: Rasam


Kanda Thippili (Long Pepper / Indian Long Pepper) – 10 sticks, cleaned
Tamarind Extract – 1 cup
Dry Red Chillies – 4
Black Peppercorns – 1 tsp
Cumin Seeds – 1 tsp
Toor Dal – 1 tsp
Mustard Seeds – little
Curry Leaves – little
Asafoetida Powder – little
Ghee as required
Turmeric Powder – 1/4 tsp
Oil – 1 tsp
Salt as per taste

1. Heat 1 tsp oil in a pan.
2. Add the thippili, peppercorns, cumin seeds, toor dal and ry red chillies.
3. Fry for 30 to 60 seconds.
4. Remove, cool and grind to a paste.
5. Add salt and turmeric powder to the tamarind extract.
6. Bring to a boil.
7. Add the ground paste and boil again.
8. Remove When it starts to rise and keep aside.
9. Heat ghee in a pan.
10. Fry the mustard seeds, curry leaves and asafoetida powder.
11. Add to the rasam and mix well.
12. Serve hot with rice.

image credit

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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