Mar 19, 2008

Thippili Rasam

Thippili - usually used when we have body ache. My patti used to make a kashayam from thippili whenever we have fever or cold. It usually reduces the body pain. My MIL make this rasam once in every two weeks. Here is the receipe.

  1. Thippili - a small piece
  2. Coriander seeds - 1 tbsp
  3. Black pepper - 1/2 tbsp
  4. Cumin seeds - 1/4 tbsp
  5. Asafoetida powder - a pinch
  6. tomato -1
  7. Tamarind paste - 2 tsp
  8. Salt to taste
  9. Turmeric powder - 1/2 tsp
For seasoning:-
  1. ghee - 2 tsp
  2. Mustard Seeds - 1/2 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Curry leaves - few
  5. Coriander leaves - 2 tbsp
First fry thippili for 2 mts in a dry pan. Then grind it along with coriander seeds, pepper, cumin, and tomato into a fine paste. Take a wide pan, put the paste, tamarind paste, a cup of water, turmeric powder and salt and let it cook for 10 mts. The raw smell from thippili should go. Then add 1 or 1 1/2 cup of water to it and wait till the foam comes out from it. Turn off the stove now. Take a small pan, pre heat ghee, add mustard seeds, fenugreek seeds, asafoetida powder and curry leaves and fry it till golden brown. Pour it into rasam. Garnish it with coriander leaves. Now Thippili rasam is ready to serve.

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