Kandantippili Rasam an ayurvedic refreshing soup made of stem and fruit of Indian long pepper
I have heard off and tasted Kandantippili Rasam but I must confess I did not pay much attention to it before. Thippili is Indian long pepper. The root of this plant is called Kandathippili and the fruit is called Arisi Thippili. It’s believed to helps with cold, soothes cough and also helps with digestive and stomach related issues.
A few days back my fridge gave in and I had ordered a new fridge. Before its delivery i started cleaning out my fridge. I had lots of Ayurvedic stuff that my mom had brought during my pregnancy. Amoung those I found this long black seed like thing and brown stem. I called my mom to find out what these were and she told me that it is Kandatippili and Arisi tippili.
I asked her about about the rasam powder and she gave me the recipe for the rasam powder and I quickly prepared it the same day. Knowing it helps with cold and cough was a big motivator. Rasam in general is soothing when you have cold. btw day cares and cold weathers it is much needed.
I cook cut tomato in tamarind water with the Kandanthipili Rasam Powder. Then add in thick cooked dal water and finally add in the tempering. Rasam is ready to be served.
Kandanthippili Rasam – Soup
- Tomato – 1
- Cooked toor Dal – 1/2 cup diluted
- Tamarind paste – 2 tsp or to taste
- Kandanthipli Rasam Powder – 3 tsp
- Curry leave – 1 stand
- Coriander Leaves – 1/2 tbs
- Turmeric – 1/2 tsp
- Salt to taste
- Pinch Sugar
- Water as needed
- Coriander powder 1 tsp
- Oil 1 tbs
- Mustard seeds 1/2 tsp
- Hing 2 pinches
- Jeera seeds 1/2 tsp
- In a pan add water, chopped tomatoes, tamarind paste and turmeric and let it boil till the tomato is half way done.
- Make sure the raw tomato smell is gone and add in the mashed toor dal and rasam powder.
- Now add salt and pinch of sugar and let it all cook well for another 5 minutes
- Now add in the curry leaves, and simmer the gas. The rasam will slowly start forming forth on the top.
- Turn off the stove at this point. Do not let the mix boil over after adding the lemon/lime juice as the flavors will be lost and the rasam can become bitter.
- In a separate pan add oil and mustard seeds and jeera seeds. When it starts to splatter add in the hing powder.
- Add the tempering to the rasam. Serve hot.