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You are here: Home / Perimma's Recipes / Thippili Rasam Recipe / Kandathippili Rasam Recipe / Kandat/ Long Pepper Rasam Recipe / Pippali Rasam Recipe

Thippili Rasam Recipe / Kandathippili Rasam Recipe / Kandat/ Long Pepper Rasam Recipe / Pippali Rasam Recipe

August 5, 2014 By Aarthi 8 Comments

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Thanks to my perimma who gave this recipe to me, it is such a healthy one. Infact if you ever have cold or not feeling that well. This will come as a saver for you.

You have to try this out to see the taste of it..love this to the core..Check out my other rasam recipes as well..
Preparation Time : 5 mins
Cooking Time : 15 mins + 15 mins cooking dal
Serves : 4 to 6

Ingredients:
Tomato – 1 large chopped
Tamarind Pulp – 2 tblspn
Toor Dal / Tuvaram paruppu – 1/4 cup cooked dal
Turmeric Powder / Manjal Podi – 1/2 tsp
Salt to taste
Sugar – 1 tsp

For Masala:
Oil – 1 tsp
Thippili / Long pepper – 2 tblspn
Whole Pepper – 1 tsp
Dry Red Chilli – 2
Coriander Seeds / Malli – 2 tblspn
Curry Leaves – 1 sprig
Cumin Seeds / Jeerakam – 1 tsp
Garlic – 3 cloves

For Tempering:
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu paruppu – 1 tsp
Asafoetida / Hing / Kaya podi – a pinch
Curry Leaves a sprig

Method:
Heat 1 tsp of oil and add in all the ingredients given for masala except cumin seeds. Roast it for couple of mins. Now take it in a blender and add in cumin seeds. Grind it to a coarse mix.
Now heat oil in a kadai. Add in all seasoning ingredients and saute for a min.
Add in tomatoes and cook for couple of mins till it turns mushy.
Add in salt, sugar and turmeric powder. Mix well.
Add in ground masala and saute for couple of mins.
Add in water, tamarind pulp and mix well. Bring this to a boil.
Add in cooked mashed dal and mix well. Bring this to boil once, once it reaches a boil point turn off the heat.
Serve this with rice.

Pictorial:
Take all your ingredients

You need some of these thippili or long pepper

Heat oil in a kadai

Add in thippili, curry leaves, pepper, coriander, red chilli

add in garlic

saute it for a min

take it in a blender

add in cumin seeds

crush it

Now heat oil in a kadai

Add in all tempering spices

saute for a min

add in tomatoes

saute well

add in turmeric, salt and sugar

saute for 5 mins

add in ground masala

saute for couple of mins

add in tamarind pulp

mix well

add in some more water

Simmer this for a while

add in cooked dal

once it reaches boil, turn off the heat

Serve
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Filed Under: Perimma's Recipes, Rasam, Recent Recipes, Thippili

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Hema Nova

    August 5, 2014 at 6:09 pm

    Healthy rasam. Will try soon. Today I tried your prawn masala and microwave Mysore Pak. My husband loved the sweet very much and ate 3 pieces in a go. I loved the prawn masala. Thanks for sharing recipes like these.

    Reply
  2. Hasna Hamza Layin

    August 6, 2014 at 5:25 am

    wow…hw could u manage to click at every stage in all ur posts… thts wonderful..

    Reply
  3. Revathy

    September 1, 2014 at 9:53 am

    Hi Aarthi,I am also from Nagercoil. Could you tell me where can I get this kandanthippili in ngl? All of your recipes are really awesome. Thanks

    Reply
  4. Aarthi

    September 1, 2014 at 7:12 pm

    @RevathyI got it from lynns

    Reply
  5. Bow and Arrow Learning

    December 1, 2014 at 5:48 am

    Just had this morning… Prepared by my mother… Divine 🙏

    Reply
  6. Mary

    February 14, 2015 at 9:11 am

    What is the name in malayalam & english forr Thippali or long peppers?

    Reply
  7. Aarthi

    February 16, 2015 at 5:43 pm

    @Maryit is long pepper in english. not sure about malayalam.

    Reply
  8. Thandri

    September 30, 2017 at 12:29 pm

    Ms. Arthi. Tried this recipe this morning. Being a cooking naivete, it took an hour for me to organize the ingredients and do the preparation as per the process outlined by you.

    Pictorial and narrative were equally quite helpful.

    I have done without Garlic, Am not comfortable with that flavour smell.

    By the way, I have one doubt. In our home for day-to-day Rasam preparation, in our masala mix Toor Dal is added together with Pepper, Salt, Coriander Seeds and Dry Chilli. Therefore, we don’t usually add cooked/mashed Dal as part of the recipe. Tamarind puree water will be boiled, and then masala mix will be added and after that we would do the tempering without that Urad Dal part.

    If the same masala can be used for this Thippili Rasam, how do you add Fried, coarsed Thippili? Is it possible to add? Or we need to do this whole process from the ground up as defined by you?

    Thanks

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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