Indian Long Pepper Rasam (Kandathippili)

Ingredients

• 1 lemon-sized ball of tamarind

• 1/6 tsp asafoetida

• 1/4 tsp turmeric powder

• salt to taste

Spices, to be powdered

• 6 kandathippili (long pepper root)

• 6 arisi thippili (long pepper fruit)

• 2 tsp toor dal

• 2 tsp coriander seeds

• 1 tsp peppercorns

• 1 tsp cumin seeds

• 3-4 dried red chillies

• 1 sprig curry leaves

For tempering

• 1 tsp mustard seeds

• 2 dried red chillies

• a pinch of asafoetida

• 1 sprig curry leaves

Method

Dry roast the spices till you get a nice aroma. When cool, make a fine powder.

Make a tamarind extract using 2 cups of water. Add to this, turmeric, salt, curry leaves and asafoetida. Boil well till the raw smell of tamarind goes away.

Add the powdered spice mix to this broth and cook further for 4 -5 minutes.

Add another 3 cups of water and bring it to a boil. Remove the vessel from the flame.

Heat ghee in a pan. When hot, temper with mustard seeds, dried red chillies, curry leaves and asafoetida.

Pour over the hot rasam and close the vessel with a lid.