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Thippili Rasam Recipe | Long Pepper Rasam Recipe

Thippili Rasam Recipe with step by step pcture. This is made with Thippili, Tomato and Tamarind
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian, South Indian
Servings 4 servings


  • 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


  • 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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