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.
