Tamil Nadu

Kandathippili rasam

Name: Kandathippili rasam
Total time: 30 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1 tbsp kandathippili sticks long pepper; 1 tsp black pepper; 1 tsp cumin seeds; 2 tsp coriander seeds; 1 tbsp raw toor dal (split pigeon peas); 1 dried red chilli; 2 sprigs divided curry leaves; 1 tbsp divided ghee; Tamarind, lemon sized ball, soaked; 1/4 tsp turmeric (ground turmeric); 1 tsp salt; 3 1/4 cups water; 1/2 tsp mustard seeds; a pinch asafoetida

Long pepper, black pepper and cumin roasted and ground into a fiery, warming rasam. The cold weather friend.

30 minTime

2 gProtein each

hotSpice

Grandmother's remedy2 chapters · 1 min read

Make it your way

Grandma's wayRoasted long pepper, black pepper and cumin ground into tamarind rasam.

The original

78kcalsame

2 gproteinsame

2 gfibresame

30minutessame

Kandathippili rasam.

Per serving, worked out from the ingredient table.

Ingredients

Long pepper1 tbsp kandathippili sticks

Black pepper1 tsp

Cumin seeds1 tsp

Coriander seeds2 tsp

Toor dal (split pigeon peas)1 tbsp, raw

Dried red chilli1

Curry leaves2 sprigs, divided

Ghee1 tbsp, divided

Tamarindlemon sized ball, soaked

Turmeric (ground turmeric)¼ tsp

Salt1 tsp

Water3¼ cups

Mustard seeds½ tsp

Asafoetidaa pinch

Method

4 steps

1In a little ghee, roast long pepper, pepper, cumin, coriander seeds, raw toor dal, chilli and a few curry leaves on low heat.
2Cool and grind to a fine paste with a little water.
3Simmer tamarind water with turmeric and salt for 8 minutes, add the paste and the rest of the water and bring to a froth.
4Temper mustard, asafoetida and curry leaves in the remaining ghee and pour over.

Serve it like this

Serve steaming hot over rice with ghee, or pour into a tumbler and sip slowly. A simple vegetable and appalam alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Kandathippili rasam

Long pepper, black pepper and cumin roasted and ground into a fiery, warming rasam. The cold weather friend.

30 minTime

2 gProtein each

hotSpice

Grandmother's remedy2 chapters · 1 min read

Make it your way

Grandma's wayRoasted long pepper, black pepper and cumin ground into tamarind rasam.

The original

78kcalsame

2 gproteinsame

2 gfibresame

30minutessame

Kandathippili rasam.

Per serving, worked out from the ingredient table.

Ingredients

Long pepper1 tbsp kandathippili sticks

Black pepper1 tsp

Cumin seeds1 tsp

Coriander seeds2 tsp

Toor dal (split pigeon peas)1 tbsp, raw

Dried red chilli1

Curry leaves2 sprigs, divided

Ghee1 tbsp, divided

Tamarindlemon sized ball, soaked

Turmeric (ground turmeric)¼ tsp

Salt1 tsp

Water3¼ cups

Mustard seeds½ tsp

Asafoetidaa pinch

Method

4 steps

1In a little ghee, roast long pepper, pepper, cumin, coriander seeds, raw toor dal, chilli and a few curry leaves on low heat.
2Cool and grind to a fine paste with a little water.
3Simmer tamarind water with turmeric and salt for 8 minutes, add the paste and the rest of the water and bring to a froth.
4Temper mustard, asafoetida and curry leaves in the remaining ghee and pour over.

Serve it like this

Serve steaming hot over rice with ghee, or pour into a tumbler and sip slowly. A simple vegetable and appalam alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kandathippili rasam

Make it your way

Ingredients

Method

Kandathippili rasam

Make it your way

Ingredients

Method

Make it a meal