Kandathippili Rasam has many medicinal benefits. It helps to cure cold, soothes cough and also helps with digestive and stomach troubles. I always resort to natural remedies to cure minor ailments, before taking other medicines. Most of the time, I have succeeded in curing my ailments. Mother nature has blessed us with many natural medicines. Our grandparents often used herbs and spices to cure common ailments. So look into your kitchen cabinet before you head to the drug store. This rasam is so easy to make and also very comforting. My whole house smelled heavenly when I made this rasam. Today we will learn how to make Kandathippili rasam following this easy recipe with step wise pictures.
Kandathippili Rasam
Prep Time : 5 mins
Cook Time : 20 mins
Serves: 3-4
Recipe Category: Rasam Recipes-Soup
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Rasam Recipes-Soup
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Tamarind – a small marble sized ball
Turmeric powder -1/4 tsp
Hing – a pinch
Curry leaves – a sprig
Diluted Dal water – 1 cup (optional)
Salt as needed
Dry roast and grind
Kandanthippili – 4
Whole black pepper – 1 tsp
Tur dal – 1 tbsp
Cumin seeds/jeera 1 tsp
For the seasoning
Ghee -1 tsp
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Dry Red Chilli -1
Curry leaves -a sprig
For Garnishing
Coriander leaves- finely chopped
Preparation
Dry roast kandathippili, pepper and tur dal. on medium flame. When you get a nice aroma, turn off the heat and add cumin seeds. Fry the cumin seeds in the heat of the pan. Once it cools, powder it (not too fine) and keep it aside. This is the rasam powder for this rasam.
Soak tamarind in hot water for 15 minutes and extract its juice. Discard the pulp. If using tamarind paste, mix 1/2 tsp tamarind paste with a cup of water.
Dal water is not necessary but it enhances the taste of the rasam. So if you cook dal, you can keep 1 tbsp of cooked dal aside for this rasam and dilute it.
Method
In a pan, add a cup of tamarind extract, turmeric powder, hing, salt , ground powder and curry leaves.
Boil on low flame until it reduces a little and the raw smell of the tamarind goes.
Add diluted dal water and a cup of plain water. Once forth starts forming on the surface, switch off the rasam. If you do not have dal water, add 2 cups of plain water.
Heat a tsp of oil, add cumin seeds and mustard seeds, when it splutters, add red chilli and curry leaves
and pour it over the rasam.
Serve this delicious and flavorful rasam piping hot with rice.
Note -Kandathippili is available in all nattu marundhu kadai or shops which sell siddha medicines.
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Healthy and comforting food
What is another name for kandathippili?
Have this rasam after an oil bath. It feels so good.
Very nice recipe. Need to try this.
Very nice receipe. Must include monthly once on menu
this is an easy recipe; probably the main ground powder (kandanthippili, pepper, toor dal- ground) can be stored in an ai-tight container for weeks.
I entered the kitchen first time for cooking and made this rasam as per your recipe today. It came out very well. The dal water seriously did good to the rasam ❤ thanks much.