Thippili Rasam - One more medicinal rasam from my kitchen. Thippili is also called as desavaram in tamil and is used widely in ayurvedic medicines. Thippili finds its usage most commonly in chyavan prash and diwali leghyam. Reason for making this rasam was that my son had running nose and mild cough, he gets these symptoms whenever he eats store bought cream biscuits or cream cakes. Thippli or long pepper provides relief from congestion and cough, shields against infections, is anti viral. Thippili is readily available in all ayurvedic shops and supermarkets which stocks organic products. I served this rasam along with hot rice for the dinner. He woke up the next morning relieved from the symptoms.
Ingredients:
Lentils: Tuvar dal is used.
Spices: Kandathippili is used ,arisi thippili can also be used. A combination of both can be used too. Black pepper, red chillies, solid hing are used. I'm using guntur round chillies, long chillies can also be used.
Powders: Turmeric powder, fine pink salt are used.
Seeds: Mustard and cumin are used.
Souring agents: Tamarind is used.
Herbs: Curry leaves are used.
Oils and fats: Sesame oil + ghee is used.
Method:
Roast the spices, tamarind and lentils.
Grind the spices and lentils to a coarse paste.
Dilute the paste by adding water.
Boil the mixture for 5 minutes.
Temper.
Storage: The rasam can be stored for 3 days in the fridge.
Reheating: Microwave for 30 secs or reheat till piping hot in the stove top.
Accompaniments: Goes well with brown rice, white rice and a veg curry or kootu/mash.
Substitutions:
Hing powder can be used.
White crystal salt can be used.
You may also try:
Recipe:
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| Thippili Rasam |
Total time taken - under 30 minutes
No. Of servings - 4
1 tbsp = 15 gm or 3 tsp
1 tsp = 5gm
1 cup = 200ml
Ingredients with measurements:
To roast:
Thippili - 4 or 5
Tuvar dal - 1 tsp\
Pepper - 1 tsp
Red chillies - 3 or 4
Jeera - 1/2 tsp
Tamarind - small gooseberry size
Turmeric powder - 1/2 tsp
Fine pink salt - 1 tsp
Hing - a pinch
Water - to dilute
Tempering:
Mustard - 1/2 tsp
Curry leaves - 1 sprig
Ghee - 1/tsp
Sesame oil - 1/2 tsp
Directions with pics:
1. Heat sesame oil or ghee in a pan, add all ingredients given under 'To roast', till dals are golden and spices emit aroma. If roasting the spices individually roast cumin and pepper till they splutter, red chillies till darken, hing till white, in low flame.
2.Grind the roasted ingredients till smooth using little water.
3. Dilute the paste by adding 4 cups of water.
4. Add turmeric powder, salt.
5. Boil the mixture for 5 minutes.
6. Heat sesame oil + ghee in an iron kadai or seasoning pan, add mustard,curry leaves.\
7. When they splutter, pour the seasoning over the rasam.
Notes:
Do not boil the rasam for a longer time, as they turn bitter in taste
Courtesy : Snehithi
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