Kandathippili Rasam Recipe (Long Pepper Rasam)
Overview
Kandathippili Rasam, also known as Long Pepper Rasam, is a traditional South Indian dish with a tantalizing blend of spices and herbs. With the distinct flavor of long pepper, this rasam is perfect for serving alongside steamed rice and simple vegetable curries, making it a delicious and comforting meal. Known for its digestive properties, Kandathippili Rasam is a warm and soothing dish often consumed during cold or rainy weather, offering a burst of earthy flavors in every spoonful.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Tomato | 1 medium-sized |
| Garlic, crushed | 4 cloves |
| Green Chilli, slit | 1 |
| Curry Leaves | 1 sprig |
| Coriander Leaves (Dhania) | 2 sprigs |
| Tamarind, soaked in warm water | 20 grams |
| Asafoetida (Hing) | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Sunflower Oil | 1 teaspoon |
| Salt | To taste |
| Long Pepper | 1 teaspoon |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Curry Leaves for Spice Mix | 2 sprigs |
| Garlic for Spice Mix | 3 cloves |
Preparation & Cooking Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 2 servings |
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18g |
| Protein | 3g |
| Fat | 4g |
| Fiber | 3g |
| Sodium | 450 mg |
| Potassium | 250 mg |
| Vitamin A | 10% DV |
| Vitamin C | 20% DV |
| Calcium | 5% DV |
| Iron | 3% DV |
Instructions Table
| Step | Action |
|---|---|
| 1 | Soak the tamarind in warm water for about 10 minutes. Extract the juice and discard the pulp. |
| 2 | In a mixer jar, combine long pepper, cumin seeds, curry leaves, and garlic. Grind to a coarse mix. |
| 3 | Boil the tomatoes in a saucepan with 2 cups of water on medium flame for 10 minutes. |
| 4 | Mash the tomatoes gently in the water and set aside. |
| 5 | Heat sunflower oil in a pan over medium heat, and add mustard seeds. Let them splutter. |
| 6 | Add asafoetida, curry leaves, and crushed garlic. Sauté until the raw garlic smell fades. |
| 7 | Add the coarse spice mix and sauté for another minute. |
| 8 | Pour in the boiled tomato mixture and tamarind extract, adjusting water as per desired consistency. |
| 9 | Bring the rasam to a rolling boil and season with salt to taste. |
| 10 | Garnish with roughly torn coriander stems and switch off the flame. |
| 11 | Serve the Kandathippili Rasam hot with steamed rice and potato curry for a light and flavorful meal. |
Cooking Notes:
- Tamarind Juice Tip: To ensure a smooth rasam base, always soak tamarind in warm water and strain well to remove the pulp before adding it to the rasam.
- Long Pepper: This ingredient, often less common in modern kitchens, brings an earthy heat to the dish. Substitute with black pepper if long pepper is unavailable.
- Consistency: Rasam can be prepared thick or thin based on personal preference. If you enjoy a soup-like consistency, add more water after boiling the tomato base.
- Health Benefits: Long pepper is known to aid digestion and boost immunity. It’s often used in traditional Indian medicinal practices.
Serving Suggestions:
Kandathippili Rasam is best enjoyed piping hot, served over a plate of steamed rice. For a complete meal, pair it with crispy potato fry or a simple stir-fry of vegetables like cabbage or carrots. You can also serve this rasam alongside appalam (papad) or a tangy pickle to elevate its flavors.
Storage Tips:
Rasam can be stored in the refrigerator for up to 2 days. To reheat, simply warm it up on the stove and add a splash of water if it has thickened during storage.
