Thippili rasam | Long pepper rasam

Cuisine Style: Tamil Nadu | Cooking Time: 5 to 8 minutes | To Serve: 3 | Type : Side dish, rasam, saaru, charu, soup | Take with : Rice

Ingredients

• Thippili [Long pepper] - 5
• Tomato – 1 or 2
• Tamarind – 2 inches
• Garlic – 3 cloves [crushed]
• Dry red chilli – ½
• Curry leaves – 1 spring
• Coriander leaves – 2 tbsp [chopped]
• Mustard seeds – 1 tbsp
• Cumin seeds – ½ tbsp
• Turmeric powder – ¼ tbsp
• Coriander powder – ½ tbsp [dry roast coriander seeds & freshly grind]
• Cumin powder – ½ tbsp [dry roast cumin seeds & freshly grind]
• Pepper powder – ½ tbsp [dry roast peppercorns & freshly grind]
• Asafetida a pinch
• Salt to taste
• Sugar a pinch
• Water as needed
  

Preparation Method

• Grind thippili with 2 tbsp of water.
• Wash and soak tomato & tamarind in warm water for 5 min. Then mash well with hands & drain the skin & extract water.
• Heat pan then add thippili mixture, tamarind tomato water. Then add garlic, asafetida, turmeric powder, salt & freshly ground pepper, cumin powder mix well & let it boil.
• Heat another pan then add oil. Then seasoning with mustard seeds, cumin seeds, dry red chilli & curry leaves.
• When mixture is boiling add sugar then cut off heat & add seasoned ingredients & coriander leaves.
• Serve hot with rice.

Long pepper rasam