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Kandanthippili Rasam - Soup

Kandantippili Rasam an ayurvedic refreshing soup made of stem and fruit of Indian long pepper
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Indian
Servings: 4 people


  • 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.