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.
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