Thippili Rasam Recipe with step by step picture. This Long Pepper Rasam Recipe is made with Thippili, Tomato and Tamarind.
TABLE OF CONTENTS
Thippili Rasam
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.
Ingredients for Thippili Rasam Recipe
- Tomato - 1 large chopped
- Tamarind Pulp - 2 tbsp
- Toor Dal / Tuvaram paruppu - ¼ cup cooked dal
- Turmeric Powder / Manjal Podi - ½ tsp
- Salt to taste
- Sugar - 1 tsp
For Masala:
- Oil - 1 tsp
- Thippili / Long pepper - 2 tbsp
- Whole Pepper - 1 tsp
- Dry Red Chilli - 2
- Coriander Seeds / Malli - 2 tbsp
- Curry Leaves - 1 sprig
- Cumin Seeds / Jeerakam - 1 tsp
- Garlic - 3 cloves
For Tempering:
- Oil - 1 tbsp
- Mustard Seeds / Kaduku - 1 tsp
- Urad dal / Ulundu paruppu - 1 tsp
- Asafoetida / Hing / Kaya podi - a pinch
- Curry Leaves a sprig
How to make Thippili Rasam
- 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.
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📖 Recipe
Thippili Rasam Recipe | Long Pepper Rasam Recipe
Thippili Rasam Recipe with step by step pcture. This is made with Thippili, Tomato and Tamarind
Ingredients
- 1 large chopped Tomato
- Tamarind Pulp
- ¼ cup cooked dal Toor Dal / Tuvaram paruppu
- ½ tsp Turmeric Powder / Manjal Podi
- Salt to taste
- 1 tsp Sugar
- For Masala:
- 1 tsp Oil
- 2 tbsp Thippili / Long pepper
- 1 tsp Whole Pepper
- 2 Dry Red Chilli
- 2 tbsp Coriander Seeds / Malli
- 1 sprig Curry Leaves
- 1 tsp Cumin Seeds / Jeerakam
- 3 cloves Garlic
- For Tempering:
- 1 tbsp Oil
- 1 tsp Mustard Seeds / Kaduku
- 1 tsp Urad dal / Ulundu paruppu
- a pinch Asafoetida / Hing / Kaya podi
- Curry Leaves a sprig
Instructions
- 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.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Thippili Rasam Recipe step by step picture
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Hema Nova
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.
Hasna Hamza Layin
wow...hw could u manage to click at every stage in all ur posts... thts wonderful..
Revathy
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
Aarthi
@RevathyI got it from lynns
Bow and Arrow Learning
Just had this morning... Prepared by my mother... Divine 🙏
Mary
What is the name in malayalam & english forr Thippali or long peppers?
Aarthi
@Maryit is long pepper in english. not sure about malayalam.
Thandri
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