thippili rasam recipe (long pepper/arisithippili)

thippili rasam recipe (long pepper/arisithippili)

thippili rasam recipeDo you have ever heard about “thirikadugam” its a combination of sukku (dryginger), milagu (pepper) and thippili(long pepper)!its a handy medicine that will always lie readily powdered at my patti’s kitchen pantry shelf.As its a great treatment for sore throat and cold with grandchildren’s always around her all the time. she always insists my mum to give it to keep cold at bay.This thirikadugam can be mixed with hot milk or even can be taken after boiling it with water.Thippili by itself is a great cold reliever!thippili rasam recipeit has a very sharp peppery taste.In one of the herbal remedy books I read about this thippili rasam recipe and tried it in my own ways changing some ingredients!it came out very well.Generally for all rasams a hint of jaggery should be added as for as am concerned because adding only lifts the taste and flavour but its always optional.Don’t add too much thippili add only as mentioned because it has very intense flavour by itself.This rasam need not be boiled!when white foam starts it can be switched off.Its an excellent therapeutic rasam with rich healthy goodness.

INGREDIENTS:
To roast and grind:

Cumin/jeeragam – 1tsp
Black pepper -1tsp
Thippili/long pepper -5-6 pieces
Garlic cloves – 4-5
Coriander seeds -1/2 tbsp
Toor dhal/thuvar/thuvaramparrupu -1tbsp
dry red chillies – 1-2
Some curry leaves
Oil -1tsp

For rasam making:

Tamarind extract of lemon sized(medium) ball
Mustard seeds – 1 tsp
Ghee – 1 tsp
Urad dhal – 1/2 tsp
Ripe tomatoes – 2 (can be squeezed or chopped)
Salt to taste
Jaggery – 1 small piece(or according to taste)
Turmeric powder – 1/2 tsp
Some chopped coriander

METHOD:

1.First keep ready with all the ingredients listed.
2.Now add oil in a kadai and fry all the” to roast and grind” ingredients.
3.First add dhal when colour changes add coriander,garlic followed by other ingredients in the list.
4.When cool grind to a powder and keep ready.
5.In a kadai add ghee make mustard to splutter then add urad dhal followed by some squeezed tomatoes.
6.Add salt and jaggery and cook till tomatoes turn tender.
7.Now pour in the extract(check for tanginess and correct it as needed).
8.Add ground powder  and turmeric powder to it.When white foam forms(don’t let it boil) switch off and add some chopped coriander and serve.

Other rasam varieties:

murungakkai rasam /drumstick rasam recipe

simple tomato rasam without dal /easy tomato rasam(instant)

andhra pachi pulusu recipe /rawtamarind(pachai puli)rasam

poondu milagu rasam /pepper rasam recipe

how to prepare vazhaithandu soup /rasam for rice

 

thippili rasam recipe (long pepper/arisithippili)

Total Time: 20 minutes

thippili rasam recipe (long pepper/arisithippili)

Ingredients

    To roast and grind:
  • Cumin/jeeragam - 1tsp
  • Black pepper -1tsp
  • Thippili/long pepper -5-6 pieces
  • Garlic cloves - 4-5
  • Coriander seeeds -1/2tbsp
  • Toor dhal/thuvar/thuvaramparrupu -1tbsp
  • dry red chillies - 1-2
  • Some curry leaves
  • Oil -1tsp
    For rasam making:
  • Tamarind extract of lemon sized(medium) ball
  • Mustard seeds - 1 tsp
  • Ghee - 1 tsp
  • Urad dhal - 1/2 tsp
  • Ripe tomatoes - 2 (can be squeezed or chopped)
  • Salt to taste
  • Jaggery - 1 small piece(or according to taste)
  • Turmeric powder - 1/2 tsp
  • Some chopped coriander

Instructions

  1. First keep ready with all the ingredients listed.
  2. Now add oil in a kadai and fry all the" to roast and grind" ingredients.
  3. First add dhal when colour changes add coriander,garlic followed by other ingredients in the list.
  4. When cool grind to a powder and keep ready.
  5. In a kadai add ghee make mustard to splutter then add urad dhal followed by some squeezed tomatoes.
  6. Add salt and jaggery and cook till tomatoes turn tender.
  7. Now pour in the extract(check for tanginess and correct it as needed).
  8. Add ground powder and turmeric powder to it.
  9. When white foam forms(don't let it boil) switch off and add some chopped coriander and serve.

Notes

Don't let the rasam boil it will not taste good. While dry roasting dhal should be added first so that it becomes golden and nice aroma is released. Adding Jaggery is optional. I have used rock salt. You can make this powder in advance but in that case dry-roast them without oil.

 

 

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