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Kandathippili Rasam | Long Pepper Rasam

A rasam that has amazing immunity boosting properties. Kandathillipi or long pepper roots are roasted along with spices and the paste is cooked in a tamarind broth. Pairs with rice and Paruppu Thuvayal or lentil chutney.

Ingredients: For spice paste:

  • Long pepper root – 4 sticks
  • Long pepper fruit – 6 nos
  • Red chilies – 2 nos
  • Black pepper – ¼ tsp
  • Asafoetida – ½ tsp
  • Toor dhal – 1 tbsp

Ingredients: Others

  • Toor dhal – ¼ cup (boiled with turmeric)
  • Tamarind (size of lemon) – diluted in 1 lt water
  • Ghee – 2 tsp
  • Salt
  • Curry leaves – 1 sprig

Method:

  1. Pressure cook or boil toor dhal along with turmeric. Set aside.
  2. Extract tamarind juice in 1 lt water and bring to a boil along with turmeric & salt.
  3. In a separate wok, heat ghee and add all items mentioned under spice paste and slow cook till aromatic. Set aside to cool.
  4. Once cool, grind to an almost fine paste.
  5. To the boiling tamarind water, add the cooked lentils and wait for it to boil.
  6. Once it boils, add the ground paste and let it boil.
  7. In a separate wok, heat ghee and temper with mustard seeds & curry leaves.
  8. Pour over rasam.
  9. Serve hot with rice and lentil chutney.

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Here is the recipe video. More rasam recipes here

About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

1 Comment

  • Kaveri V Rajan
    December 2, 2020 at 3:42 pm

    Your kanndathipili rasam was yummy…
    My daughter enjoyed it. Looking forward for more rasam varieties.

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