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    Thippili rasam | Long pepper rasam

    March 11, 2022 By Vidya Srinivasan Leave a Comment

    52 shares
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    Thippili rasam | Long pepper rasam | Rasam recipe | Poondu Rasam | Garlic rasam | Tamil Nadu rasam | Milagu rasam | poondu milage rasam | Pathiya samayal | south Indian rasam | rasam recipes | rasam variety |   Pepper garlic rasam | postpartum recipes | quick rasam with step by step pictures and video recipe. Check out the detailed Thippili rasam video. if you like the video pls SUBSCRIBE to my channel

    Healthy and tasty South Indian rasam variety with long peppers.

    Long pepper

    The fruit of the Long Pepper plant is called “Arisi Thipili” and the root is called “Kandanthippili”. Today I am using Arisi thippili for this rasam. Thippili rasam is Grandma's recipe, those days food as a medicine was followed. using Long pepper in the diet helps promote weight loss, improve digestion, relieve cold and cough, boost metabolism, etc. 

    Where can I find long pepper?

    In India, it is available in many stores and nattu marandhu Kadai. Here in the US, I found this in amazon.com

    Is long pepper the same as regular pepper?

    The word pepper itself is derived from the word for long pepper, pippali. Long pepper | Thippilo is spicy compared to regular pepper.  Adjust the quantity according to the spice. I used 4, you can adjust according to your spice.

    Can I fine grind the rasam powder?

    I prefer pulsing the sauteed ingredients as it gives nice texture to the rasam. You grind according to your choice

    WHY POONDU Milagu RASAM?

    Usually, after heavy homemade food / eating out food, I prefer having rasam for the next meal as it aids indigestion.  Milagu poondu rasam is also a great home remedy for sick days or when you have a cold/ sore throat. You can also include poondu rasam in postpartum recipes / pathiya samayal.

    INSTANT 15 mins RASAM

    Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant long pepper rasam is super easy to make, without many ingredients rasam can be prepared within 15 minutes. No dal, no rasam powder for this quick rasam.

    How to prepare Tamarind water

    I generally have homemade Tamarind paste. It helps for quick cooking. Instead, you can soak tamarind and prepare tamarind water. To speed up the process you can microwave the tamarind + water for one minute or soak tamarind in hot water and prepare rasam. Adjust the tamarind according to your taste.

    SHOULD I BOIL THE RASAM FOR A LONG TIME?

    No, avoid boiling the rasam for a long time, always cook rasam till you see frothy boil then turn off the stove

    CAN I MAKE VEGAN arisi thippili RASAM?

    Yes, skip ghee and use oil  or you can also use vegan butter

    CAN I ADD DAL for rasam?

    Yes, you can add dal but in that case, increase the spice powders accordingly.

    Thippili rasam for Pathiya samayal

    After delivery it is good to avoid chilli spice. Pepper spice is recommended.  Prepare this rasam regularly and serve new mom.

    Variations for thippili poondu rasam

    For no postpartum variation. You can

    • Red chilli while preparing rasam powder or for tempering 
    • Chopped tomatoes 
    • Reduce garlic
    • Oil for tempering or reducing the quantity of ghee

    Dry curry leaves

    curry leaves fresh for months

    Pathiya samayal

    homemade tamarind paste

    Ghee  

     

     

     

    Other rasam recipes in TMF

     

    Thippli rasam

    pathiya samayal
    5 from 1 vote
    Print Pin Comment

    Ingredients

    Rasam crush

    • 1/2 teaspoon ghee
    • 2 big garlic
    • 1/2 teaspoon pepper
    • 4 long pepper each around 1 inch
    • 1/2 teaspoon coriander seeds
    • 1/8 teaspoon fenugreek seeds
    • 1/2 teaspoon Cumin seeds
    • 1/2 teaspoon Toor dal

    Rasam

    • 1 cup tamarind water
    • Required salt
    • 1 cup water
    • 1/8 teaspoon turmeric powder
    • Curry leaves few
    • Coriander leaves few
    • 1/2 teaspoon asafoetida

    To temper

    • 1/2 tablespoon ghee
    • Drop of sesame oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon cumin seeds

    Instructions

    • Firstly keep all the ingredients ready for the rasam
    • Add ghee to a wide pan and slightly heat ghee
    • Furthermore add all the ingredients except cumin seeds mentioned under “rasam crush” and saute
    • Do even roasting till it turns aromatic and change color
    • Add cumin seeds, mix well and turn off the stove
    • Transfer to a plate and cool
    • Pulse and keep aside
    • Add Tamarind water, turmeric powder, salt and water; mix well
    • Cook in low - medium flame for 10 minutes or till raw smell goes off
    • Add pulsed rasam crush, curry leaves, coriander leaves, asafoetida and mix well
    • Cook till you see frothy boil and turn off the stove
    • Add ghee to a tadka pan, when ghee turns hot, add mustard seeds and let them splutter
    • Furthermore add cumin seeds and roast; turn off stove
    • Add drop of sesame oil and transfer the tempering to the rasam. Serve hot

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

     

    Ingredients:

    Rasam crush

    1/2 teaspoon ghee

    2 big garlic

    1/2 teaspoon pepper

    4 long pepper each around 1 inch

    1/2 teaspoon coriander seeds

    1/8 teaspoon fenugreek seeds

    1/2 teaspoon Cumin seeds

    1/2 teaspoon Toor dal

    Rasam

    1 cup tamarind water

    Required salt

    1 cup water

    1/8 teaspoon turmeric powder

    Curry leaves few

    Coriander leaves few

    1/2 teaspoon asafoetida

    To temper 

    1/2 tablespoon ghee

    A drop of sesame oil

    1/2 teaspoon mustard seeds

    1/2 teaspoon cumin seeds

    How to make hotel style rasam with step by step pictures

    • Firstly keep all the ingredients ready for the rasam
    • Add ghee to a wide pan and slightly heat ghee


    • Furthermore, add all the ingredients except cumin seeds mentioned under “rasam crush”  and saute


    • Do even roasting till it turns aromatic and change color


    • Add cumin seeds, mix well and turn off the stove 

    • Transfer to a plate and cool
    • Pulse and keep aside
    • Add Tamarind water, turmeric powder, salt and water; mix well 



    • Cook in low - medium flame for 10 minutes or till raw smell goes off

    • Add pulsed rasam crush, curry leaves, coriander leaves, asafoetida and mix well

    • Cook till you see frothy boil and turn off the stove

    • Add ghee to a tadka pan, when ghee turns hot, add mustard seeds and let them splutter

    • Furthermore add cumin seeds and roast; turn off stove

    • Add drop of sesame oil and transfer the tempering to the rasam. Serve hot

     

     

    « Pistachio cake | Eggless Pista cake
    Pongal brunch | Weekend brunch »

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