Thippili rasam | Long pepper rasam


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

Long pepper rasam

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