I have mentioned about Meenakshi ammal’s cook book. I got the idea of this rasam from her cook book. It’s just the variation of jeera-milagu (cumin-pepper) rasam. You just need to adjust the spice level when adding the thippilis. I didn’t follow her exact recipe, but went with my jeera milagu rasam (I add more cumin than pepper) and included these thippilis. Arisi Thippili is the fruit of the pippal tree whereas kandan thippili is the root. If you have both, add both if not either one should be fine. Luckily I got both so I am adding them both. Ingredients: To soak and grind:
Tamarind – small gooseberry sized Jeera / Cumin seeds – 2 tbsps Pepper – 1 tsp Long Pepper / Arisi Thippili – 1 tsp Kandan Thippili Sticks – 3 to 4 Curry leaves – 2 strands Toor dal – 1 tsp
Other Ingredients:
Water – 4 cups Cilantro – a hand ful Jaggery – a small piece Salt – 2 tsps Turmeric Powder – ¼ tsp Tomato – 1
For Tempering:
Ghee / Oil – 1 tsp Mustard seeds – 1 tsp Cumin seeds – 1 tsp Hing – ½ tsp
Steps:
Soak the ingredients given under “To soak and grind” for half an hour and drain the water.
Grind it into a coarse paste.
Add this paste to the heavy bottomed vessel and also add the chopped tomatoes. Add 2 cups of water, salt, jaggery,cilantro and turmeric powder.
Let it simmer in medium heat till the aroma comes out. (For up to 10 minutes) Now add the remaining cups of water and let it simmer till the froth forms on the top. That’s it. Turn off the heat and in a separate tadka pan, heat the oil and once it is hot, add the mustard seeds, cumin seeds and hing. As they start to crackle add it to the rasam.
Thippili rasam is ready. Serve it hot with rice.
Notes:
As I had seedless tamarind, I soaked and grinded along with other ingredients. But you go with the regular way. Just soaking in water and squeezing about 1 cup of Tamarind juice. Garlic cloves can be added to this rasam or you can grind 2 cloves of garlic along with the other ingredients.
📖 Recipe
