Ingredients

Adjust Servings:

	Rasam Powder Grinding & Roasting
	5 dried long peppers
	2 dry red chilies
	1 tsp cumin seeds
	½ tsp black pepper
	1 tsp coriander seeds
	2 tbsps toor dal
	3 curry leaves
	1 tsp oil
	Rasam
	1 tsp oil / ghee
	½ tsp mustard seeds
	¼ tsp fenugreek seeds
	¼ tsp split black gram
	½ tsp cumin seeds
	¼ tsp asafoetida powder
	¼ tsp turmeric powder
	Tiny piece rock candy
	3 garlic cloves – crushed
	½ cup tomato – chopped
	½ tsp salt
	A few curry leaves
	A few coriander leaves
	Marble sized piece of tamarind – soaked in 1/4 cup water
	1 ½ cups water

Nutritional information

400

calories

62.84 g

carbohydrates

19 g

protein

11.86 g

fat

1518 mg

sodium

0 mg

cholesterol

Thippili Rasam

Name: Thippili Rasam
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 5 dried long peppers; 2 dry red chilies; 1 tsp cumin seeds; ½ tsp black pepper; 1 tsp coriander seeds; 2 tbsps toor dal; 3 curry leaves; 1 tsp oil; 1 tsp oil / ghee; ½ tsp mustard seeds; ¼ tsp fenugreek seeds; ¼ tsp split black gram; ½ tsp cumin seeds; ¼ tsp asafoetida powder; ¼ tsp turmeric powder; Tiny piece rock candy; 3 garlic cloves – crushed; ½ cup tomato – chopped; ½ tsp salt; A few curry leaves; A few coriander leaves; Marble sized piece of tamarind – soaked in 1/4 cup water; 1 ½ cups water

Features:

Cuisine:

Indian

30 mins
Serves 4
Easy

Ingredients

Rasam Powder Grinding & Roasting
5 dried long peppers
2 dry red chilies
1 tsp cumin seeds
½ tsp black pepper
1 tsp coriander seeds
2 tbsps toor dal
3 curry leaves
1 tsp oil
Rasam
1 tsp oil / ghee
½ tsp mustard seeds
¼ tsp fenugreek seeds
¼ tsp split black gram
½ tsp cumin seeds
¼ tsp asafoetida powder
¼ tsp turmeric powder
Tiny piece rock candy
3 garlic cloves – crushed
½ cup tomato – chopped
½ tsp salt
A few curry leaves
A few coriander leaves
Marble sized piece of tamarind – soaked in 1/4 cup water
1 ½ cups water

How to make Thippili Rasam

Heat oil in a saucepan.
- Roast thippili, toor dal, dry red chili, black pepper and curry leaves until they are just about to turn golden brown.
- Add the cumin and coriander seeds.
- Brown the seeds a little bit.
- Switch off and let cool completely.
- Grind to a coarse powder and set aside.
Heat oil or ghee in a kadai.
- Temper with mustard seeds, cumin, split black gram, fenugreek and curry leaves.
- Add in the crushed garlic and cook for a minute or so.
- Add the rock candy.
Add in the chopped tomatoes.
- Cook until they turn soft.
- Add turmeric powder.
- Add rasam powder.
- Add thickened tamarind extract.
Add water and increase the heat.
- Add in salt and some of the coriander leaves.
- Bring to a boil.
Turn off the heat once it begins to boil.
Garnish with more coriander leaves.