Kandathippili Rasam

Rasam, is one of the most common recipe in South Indian cooking, but we definitely make some changes to bring differences in our cooking. Here, I'm going to share with one such different rasam which is made using Kandathippili. This is the stalk of the plant "Thippili or Long Pepper. "Kandam" means neck in Sanskrit and the stalk of the plant is named after this. Kandathippili has high medicinal value. My Mom use this in preparing "Deepavali Leghiyam".  But I love my Mother-in-law's preparation, "Rasam", which gives a very good taste and aroma. It helps in easy digestion and also a good appetiser. Here, I'm very glad to share the recipe with all my friends.

Ingredients

Kandathippili – 7 sticks

Tamarind – 1 small lemon size (approximately)
Tomato (Finely Chopped) – 1 cup
Thoor Dhall – 1 ½  tsp
Red Chillies – 3
Black pepper – 1 tsp
Cumin Seeds – 1 tsp
Asafoetida powder – ¼ tsp
Curry leaves – 2 to 3 strands
Mustard seeds – 1 tsp
Salt – as required

Method

Take Kandathippili, thoor dhall, red chillis, black pepper, cumin seeds, curry leaves. Roast these ingredients with little oil and grind it to a fine paste and keep aside.

Soak tamarind in water for 20 minutes. Take extract with chopped tomatoes. (Adding tomato to tamarind extract, will give a delicious taste to the recipe and also it takes off the bitter taste from tamarind.)

Add salt and asafoetida powder to the tamarind extract and bring to boil.

Now add the ground paste to the boiling tamarind extract and bring to boil. When it boils, add required water and cook in low flame till the froth appears. Turn off the stove.

Season with mustard seeds and add little fresh curry leaves and serve hot.

Hope, you all love this recipe. Will revert back soon with yet another good recipe. Till then have great days friends!