Kandathippili Rasam Recipe - Long Pepper Rasam

Nithya Anantham

May 17, 2018

3395 Ratings

Time:Prep: 10 M|Cook: 15 M|Total: 25 M

Makes:2 Servings

Meal:Lunch

Cuisine:South Indian Recipes

Kandathippili Rasam is a great way of using this medical healing Long pepper into our diet. The flavour is little stronger than the normal black pepper, hence use it in moderation.

Kandathippili is a Tamil term for Long Pepper. It is supposed to have great medicinal properties like healing the internal wounds, and is a great respite to include in our diet if down with cold or cough.

The use of black pepper in the diet helps promote weight loss, improve digestion, relieve cold and cough, boost metabolism, and treat skin problems.

Serve this warming Kandathippili Rasam (Long Pepper Rasam) Recipe with Steamed Rice and Potato Curry for a light lunch or dinner.

Here are few more rasam recipes which you can try at your home.

Kandathippili Rasam is a great way of using this medical healing Long pepper into our diet. The flavour is little stronger than the normal black pepper, hence use it in moderation.

The use of black pepper in the diet helps promote weight loss, improve digestion, relieve cold and cough, boost metabolism, and treat skin problems.

Serve this warming Kandathippili Rasam (Long Pepper Rasam) Recipe with Steamed Rice and Potato Curry for a light lunch or dinner.

Here are few more rasam recipes which you can try at your home.

Ingredients

To grind to a coarse mix

1 Tomato

4 Garlic, crushed in a mortar and pestle

1 Green Chilli, slit

1 Curry leaves

2 Coriander (Dhania) Leaves

20 Tamarind, soaked in warm water

1/2 Asafoetida (hing)

1 Mustard seeds (Rai/ Kadugu)

1 Oil

Salt, to taste

1 Long pepper

2 Cumin seeds (Jeera)

2 Curry leaves

3 Garlic

Instructions for Kandathippili Rasam Recipe - Long Pepper Rasam

To begin making Kandathippili Rasam Recipe, soak the tamarind in warm water and then extract the juice from the tamarind and discard the pulp.

In a mixer jar combine, long pepper, cumin seeds, curry leaves, garlic and grind them to a coarse mix and keep aside. This is the rasam spice mix.

In the meanwhile boil tomatoes in a saucepan along with 2 cups of water on medium flame for 10 minutes. Turn off the flame, and mash the tomatoes in the water. Set aside.

Heat oil in a pan in medium heat, add the mustard seeds and let it splutter.

Add the asafoetida, curry leaf and the crushed garlic and saute till the raw smell of the garlic goes away.

Now add the coarsely ground rasam spice mix and saute for a minute.

Add the boiled tomato mix to this along with the tamarind extract, add enough water to your desired consistency and bring it to a rolling boil.

Season with salt and add the roughly torn coriander stems into the rasam as a garnish and switch off the flame.

Serve this warming Kandathippili Rasam (Long Pepper Rasam) Recipe with Steamed Rice and Potato Curry for a light lunch or dinner.