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Thippili Rasam

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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
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

62.84 g
19 g
11.86 g
1518 mg
0 mg

Thippili Rasam

  • Veg
  • 30 mins
  • Serves 4
  • Easy


  • Rasam Powder Grinding & Roasting

  • Rasam

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.


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?

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