Kandanthipilli (Long pepper) Rasam Recipe with Srivarahafoods Rasam Powder
Kandanthipilli ( Long pepper ) Rasam is a cherished South Indian delicacy renowned for its vibrant flavors and healthful properties. This traditional rasam variation features the distinctive taste of kandanthipilli , which lends a unique tanginess and depth to the dish. Bursting with aromatic spices and wholesome ingredients, Kandanthipilli ( Long pepper )Rasam promises to delight your palate while nourishing your body.
Kandanthipilli Rasam holds a special place in South Indian culinary traditions, celebrated for its flavorful blend of spices and medicinal herbs. This beloved dish is a testament to the culinary ingenuity of South Indian kitchens, where traditional ingredients are expertly combined to create culinary magic.
Prep Time10minutes mins
Cook Time20minutes mins
Total Time30minutes mins
Course: Drinks, Main Course, Soup
Cuisine: Indian, South Indian
Keyword: Herbal rasam, herbal soup, How to make Rasam, kandanthipilli Rasam, Thipilli
Servings: 4 People
Equipment
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1 Large Pot or Kadai
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1 Small Pan
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1 Ladle
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1 Knife and Cutting Board
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1 Strainer
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1 Measuring Cups and Spoons
Ingredients
- 30 grams Tamarind
- 1/4 teaspoon Turmeric Powder
- 1 1/2 tablespoons Srivarahafoods Kandanthipilli Rasam Powder
- Salt to taste
For the Tempering:
- 3 tablespoons Oil or Ghee
- 1 teaspoon Mustard Seeds
- 1 Pinch Asafoetida Hing
- Few Curry Leaves
For Garnish:
- 1 Handful Freshly Chopped Coriander Leaves
Instructions
Prepare Tamarind Extract
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Soak the tamarind in 1/2 cup of warm water for about 15 minutes
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Extract the juice and discard the pulp
Prepare the Rasam
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Pour the tamarind in a Large Pot. Add turmeric powder, 1 1/2 tbsp SriVaraha Kandanthipilli Rasam powder, pinch of Asafoetida and the required amount of salt. Mix well
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Allow the mixture to cook for about 15 minutes,until the raw smell of tamarind disappears. Add water as needed to maintain the desired consistency
Prepare Tempering
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In a small pan, heat oil or ghee. Add mustard seeds ,Cumin and Curry leaves. let them splutter.
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Fry for a few seconds until fragrant
Combine and Serve
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Pour the tempering over the simmering Rasam and mix well.
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Garnish with chopped coriander leaves
