Kandathippili Rasam | கண்டதிப்பிலி ரசம் | Ammavum Naanum Episode #39 | Rakesh Raghunathan

A rasam that has amazing immunity-boosting properties. Kandathillipi or long pepper roots are roasted along with spices and the paste is cooked in a tamarind broth. Pairs with rice and Paruppu Thuvayal or lentil chutney. Full recipe in English below:

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Ingredients:

For the spice paste:

Long pepper root – 4 sticks
Long pepper fruit – 6 nos
Red chillies – 2 nos
Black pepper – ¼ tsp
Asafoetida – ½ tsp
Toor dhal – 1 tbsp
Toor dhal – ¼ cup (boiled with turmeric)
Tamarind (size of a lemon) – diluted in 1 lt water
Ghee – 2 tsp
Salt
Curry leaves – 1 sprig

Method:

1. Pressure cook or boil toor dhal along with turmeric. Set aside.
2. Extract tamarind juice in 1 lt water and bring to a boil along with turmeric & salt.
3. In a separate wok, heat ghee and add all items mentioned under spice paste and slow cook till aromatic. Set aside to cool.
4. Once cool, grind to an almost fine paste.
5. To the boiling tamarind water, add the cooked lentils and wait for it to boil.
6. Once it boils, add the ground paste and let it boil.
7. In a separate wok, heat ghee and temper with mustard seeds & curry leaves.
8. Pour over rasam.
9. Serve hot with rice and lentil chutney.

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