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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:
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| Take all your ingredients |
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| You need some of these thippili or long pepper |
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| Heat oil in a kadai |
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| Add in thippili, curry leaves, pepper, coriander, red chilli |
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| add in garlic |
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| saute it for a min |
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| take it in a blender |
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| add in cumin seeds |
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| crush it |
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| Now heat oil in a kadai |
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| Add in all tempering spices |
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| saute for a min |
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| add in tomatoes |
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| saute well |
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| add in turmeric, salt and sugar |
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| saute for 5 mins |
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| add in ground masala |
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| saute for couple of mins |
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| add in tamarind pulp |
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| mix well |
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| add in some more water |
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| Simmer this for a while |
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| add in cooked dal |
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| once it reaches boil, turn off the heat |
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| Serve |
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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.
wow…hw could u manage to click at every stage in all ur posts… thts wonderful..
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
@RevathyI got it from lynns
Just had this morning… Prepared by my mother… Divine 🙏
What is the name in malayalam & english forr Thippali or long peppers?
@Maryit is long pepper in english. not sure about malayalam.
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