Start Reading Mode
Thippili Rasam

Share it on your social network:

Or you can just copy and share this url

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

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

  • Rasam Powder Grinding & Roasting

  • Rasam

Share

Thippili rasam, also known as, long pepper rasam can be considered a bit of a long-lost recipe of India. Way back in the day, it was a common sight on Tamil dinner tables, especially during the winter months. It was also served to breastfeeding mothers as a means of treating the uterus post childbirth. Thippili, or the Indian long pepper, has many health benefits, that make it a worthwhile addition to any dish. It also tastes amazing, so get to cooking.

Health Benefits

Many people are most likely not familiar with long peppers and their associated health benefits, which are numerous. Some of the benefits, like regulating blood glucose levels, treating respiratory conditions, like asthma and bronchitis, or reducing fever are pretty common. But some of the health benefits, like the ability to treat and even heal liver ailments by eliminating toxic build up or reduce bacterial infections make it a worthwhile addition to just about any diet.

(Visited 4 times, 1 visits today)

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.

Thippili Rasam taste great when they are served hot. Pack them in insulated food storage containers so you can eat it warm after a few hours.

Trivia

Thippili comes in both white and black colors, the black one being extensively used in treating health conditions.

Did you know India is the largest producer of tamarind?

Tomato Kulambu
previous
Tomato Kulambu
Thinai Idiyappam
next
Thinai Idiyappam
Tomato Kulambu
previous
Tomato Kulambu
Thinai Idiyappam
next
Thinai Idiyappam

Add Your Comment