Thippili Rasam is made at our houses as a remedy for Cold and tiredness. We usually make it after any long trips to wardoff tiredness or simply in the monsoon and winter season to prevent cold.
Thippili is a medicinal herb used to make the rasam. There are two types of Thippili namely Kanda Thippili and Arisi Thippili. Arisi Thippili is called long pepper as it resembles pepper in long cylinder shape and Kanda Thippili is the root of the same plant. Arisi Thippi is known to ward off cold and cough. Kanda Thippili is known to provide remedy against tiredness caused by long travel, sickness and general “Thamas” (laziness).
Thippili has many uses and I typically make milk out of this also. I will post the same soon. Chennai now is bracing cold weather with no sign of rain. We normally believe that cold waves before rainy season would mean withdrawal of rain. Hope rain god won’t punish us. For those of you who do not know weather of Chennai, Chennai gets its rain only in the North-East monsoon season which is October to December. Normally it rains heavily around this period. But last year we had very similar pattern and it flooded in December.
Coming back to the rasam, it is a typical Tanjore Cuisine food and is traditionally made as below. We do not add Tomato to this rasam and it is made only with Tamarind water.
- 6-10 Sticks Kanda Thippili Depending on size of stick
- 2 Tbsp Arisi Thippili
- 1 Tbsp Black pepper
- 1 Tbsp Jeera
- 1/2 Tbsp Perungayam
- 1 Tbsp Ghee
- 1 Tbsp Ghee
- 1 Tsp Mustard
- 1 Tsp Jeera
- 1 Spring Curry leaves Torn
- 1 Nos Dry Red Chilli
- 1 Lemon sized Tamarind Ball
- 4 Tbsp Toor dal Cooked and mashed
- 1/2 Tbsp Rasam powder
- 1 Tsp Salt Adjust to taste
Extract Tamarind water from Tamarind ball. Soak Tamarind in warm water and extract juice atleast 3 times by adding water little by little. Squeeze till all juice are extracted. Add rasam powder and salt and bring to boil in low flame.
In a kadai, add a spoon of ghee. When ghee is hot, add Kanda Thippili, Arisi Thippili, Perungayam and pepper and fry till they are fully fried. Switch off fire and add the jeera.
Grind the fried items into coarse powder in a mixer.
Add the ground powder, mashed dal to the rasam and bring to boil in low flame. Rasam should always be cooked in low flame. When the bubble fill up the whole rasam switch off.
In a kadai, add a spoon of Ghee. Add mustard and wait for it to crack. Switch off and add Jeera and torn curry leaves.
Rasam should always be cooked in low flame. Keeping flame high destroys flavour of Rasam.
I cook Rasam in Eeya patram as it lends unique flavour to the dish.
Always temper with Ghee for this rasam. The rasam has pungent smell coming from Thippili. Ghee would offset the smell and moderate the spice level also.
To make this dish, below items would be useful.
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Thippili Rasam-Step by step Pictures
- Squeeze tamarind by adding water little by little. Bring tamarind water to boil by adding rasam powder and salt in low flame.
- Fry the Thippili along with Jeera, pepper and Perungayam in ghee.
- Powder the fried items and add to the rasam along with mashed toor dal.
- Bring to boil in low flame till you see white bubbles filling up top of the rasam.
- Temper mustarad, jeera and curry leaves in ghee.
Our family had it with Rice.