How to make some awesome Kandathippili (Long pepper) rasam

Aparna Ramachandran shares her recipe for Ayurvedic Kandathippili rasam.


ArisiThippili_KandaThippili

This recipe was shared by my Periamma (My mother’s elder sister). She visited us to be of help to my mother after my second child was born. While having a good time watching the little one’s activities, talking about various things under the sun, watching movies while the baby slept and whatever not, we also discussed medicinal recipes of items commonly dished out in the olden days for new mothers in the first 3 months, to help them recuperate from child birth. (I am also currently being treated to such a menu). One such item on the menu was Kandathippili rasam.

Thippili is called as Indian long pepper. The root of this plant is called Kandathippili and the fruit is called Arisi Thippili.

Kandathippili has many medicinal values, some of them being –

  1. Post delivery helps in digestion for the mother.
  2. Body-ache
  3. Cold/Cough

Also used in this rasam is another ingredient with medicinal values called “Arisithippili”.

You can check out more about it in the following link.

Source: https://en.wikipedia.org/wiki/Long_pepper

These herbs were parcelled to us by my uncle from Trichy. However, they are also available in any herbal medicine shops, more commonly known down south as “Naattu marundu kadai”.

Ingredients for the rasam powder:

2 teaspoons tur dal

2 teaspoons dhania seeds

1 and half teaspoon pepper

4 sticks of kandathippili

2 pieces of arisithippili

½ teaspoon jeera

Dry roast each ingredient separately and make fine powder. You can store this dry roasted powder to use at a later time as well.

Ingredients for the rasam:

One lime sized ball of tamarind

2 cups of water

Salt to taste

Add a cup of boiling water to the tamarind and let it soak for half an hour. Squeeze out and extract the tamarind water and remove the seeds/fibre if any. Boil this extracted tamarind by adding another cup of water with salt. (As per need, you could add some more water). After it boils well, add the above powder to it and let it boil a bit more and turn off heat.

Ingredients for tempering:

1 teaspoon ghee

½ teaspoon mustard seeds

½ teaspoon Jeera seeds

A few curry leaves

Take a small saucepan and pour a teaspoon of ghee. Add mustard seeds. Let it splutter. Add jeera seeds and curry leaves and turn off heat. Add this into the rasam, and you are ready to go!

 


  ABOUT THE AUTHOR
A Software Engineer working in Bangalore. Along with finding bugs, I love greenery. Looking at the way Bangalore has moved from the beautiful garden city it was, to being more of a concrete jungle within the past 10 years, I try hard to do my bit to maintain the greenery around. I also try my hand at composting, look for various options to volunteer with different NGOs, and absolutely love travell... more

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  ABOUT THE AUTHOR
A Software Engineer working in Bangalore. Along with finding bugs, I love greenery. Looking at the way Bangalore has moved from the beautiful garden city it was, to being more of a concrete jungle within the past 10 years, I try hard to do my bit to maintain the greenery around. I also try my hand at composting, look for various options to volunteer with different NGOs, and absolutely love travell... more

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