Thippili (long pepper)is a flowering vine, in the family Piperaceae.The fruit with numerous health benefits is dried

and used as a spice .

This wonderful spice is said to have essential nutrients and compounds contributing to the entire system of your


To a few health points

Fights against bacterial infections.

Releases toxins in the liver.

Good treatment for cold, cough,and all respiratory problems.

Toothache also can be treated with this spice…

Now coming to today’s recipe…it’s a need of the season .With the pandemic on rampage ,we need to take care of

our family in whatever way we could to prevent infections.

In my experience ,there is an instant and quick relief after consuming these type of herbal decoctions, which is like

elixir at these times.I always love to share health related recipes like this, as some of our generation will be unaware of

spices like this.

I remember my grandmother had a box (made with palm leaves, with little shelves in it ,with many herbs and spices.

When I think of her giving us all types of concoction and decoction, which we swallowed with frowns was really

amazing.Even though she was not professionally qualified the way she chooses the herbs and spices was something

great to watch.She was like an angel in disguise to almost everyone in the family .

Infected by her flair for herbs,spices and home remedies ,I too explore all herbal remedies first .

Now to today’s healthy rasam…….

Note: The ingredient for the tanginess in rasam can be your choice.Tamarind extract, lime juice, gooseberry,kokum.I used Kokum extract.


2-3 tsp thippili (Indian long pepper)

2 tsp black pepper

2 tsp cummin seeds

1 tsp coriander seeds

7-8 cloves garlic

1 dry chilli

1 smal tomato

1/4 tsp turmeric

2 cups kokum extract (made with 3 pieces of kokum) or tamarind extract

For tempering

curry leaves

1/2 tsp mustard seeds

salt to taste

1 dry chilli

1/4 tsp asafoetida

2 tsp sesame oil


First grind /pound coarsely the ‘bold listed ingredients‘ and set aside.

Heat oil ,add the asafoetida,curry leaves and mustard seeds.

When the mustard seeds splutter, add the ground ingredients with turmeric and saute for 1 minute.

Add the kokum/tamarind extract and allow to reach boiling point and remove from fire.

Cover and keep aside for 5-10 minutes and serve with hot steaming rice ..

Note: if you are using rasam podi,just pound the thippili,pepper,and garlic, tomato and use.



If pineapple,lemon…..can be used for rasam,why not raw mango.As stated in my previous post related to raw mango

properties to be a body coolant,this recipe is to be included for summer compulsorily to combat heat.

Similar to the Aam Panna recipe( a drink made with boiled mango)the mango has to be boiled and mashed before

adding to the rasam.

The tanginess in the mango is more than enough for this rasam,so adding tamarind or lime is not needed.

This rasam can be served with hot steaming rice with your favourite accompaniments.

Do try this recipe and post in your comments.

Now to the recipe….

INGREDIENTS (serves 4-5 )

1 raw mango peeled and sliced

3 cups water

1/4 tsp jaggery

salt to taste

Powder coarsely

2 dry chillies

1 tbsp.tuvar dal or gram dal (dry roasted)

1 tsp cumin seeds

7-8 cloves garlic (unpeeled)

10-12 black peppercorns

few curry leaves

1/2 tomato

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1 dry chilli

a pinch of asafoetida

curry leaves


Cook the raw mango slices till soft .Blend it fine, and set aside.

Powder the ingredients listed for coarse grinding, and set aside.

Heat oil, and add the ingredients for tempering. Add the coarsely ground mixture and sauce for 2 minutes.

Add the mango paste and the required amount of water, and the rest of the ingredients.

Allow to reach a boil, and remove from fire.


I use Kokum in curries,pickles,and drinks but

the idea of making rasam was not in my mind.

In fact ,I got the idea from Chef Sanjeev Kapoor.

It’s a great ingredient aiding in fat burn,and

relieves acidity in your body,aids digestion too

Rasam is compulsorily seen in all South

Jndian platters.

I always make rasam with few ingredients.I do

not use any rasam powder for making rasam.

To the recipe now


2-3 kokum peels soaked in hot water for 30


Salt to taste

1/2 tsp turmeric

1/2 tsp jaggery

Grind coarsely

7-8 cloves garlic

1 tbsp peppercorns

1 heaped tsp cummin seeds

2 dry chillies

1 tbsp coriander seeds

Few curry leaves

1 small tomato

For tempering

1/2 tsp mustard seeds

1/4 tsp asafoetida

Curry leaves

1 tbsp oil


Extract 2-3 cups juice from the soaked kokum.

Grind coarsely the ingredients listed for


Heat oil,add mustard seeds,asafoetida,curry

leaves .

When the mustard splutters, add the coarse

paste with turmeric and salt and sauté for 3


Add the kokum extract and allow to reach a


Remove from fire and garnish with coriander



Pineapple rasam is the need of the season now,

Fruit with Vitamin C ,antioxidants,and disease

fighting properties is good taken in any form.

Pineapple is considered beneficial to arthritic

patients too.

Pineapple rasam is compulsorily present in

South Indian Thalis( mostly vegan) served at

occasions .The fruity flavour gives out a lovely

taste , and not forgetting that the juices present

in this fruit aids in digestion too.

So let’s get into the recipe


1 cup pineapple chunks slightly crushed

1 tbsp peppercorns

1 tbsp cummin seeds

5-6 cloves of garlic ( peel on)

2-3 cups light tamarind water

1 tomato mashed with hand

1/2 tsp turmeric

Salt to taste

Few curry leaves

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1-2 dry chillies

A pinch of asafoetida


•Crush the pepper and cummin seeds coarsely.

•Crush the garlic coarsely

•Temper with the ingredients listed for

tempering .

•Add garlic,tomato,turmeric,salt .

•Add tamarind water.

•When it starts to boil , add crushed pineapple,

pepper and cummin mixture.

•When it reaches boiling point , switch off the


• Cover and set aside for a while and serve !


When you say neem faces do frown .

But this rasam doesn’t have the bitter taste .

Advantageous towards boosting health,

especially the stomach ,this type of concoction

should be taken frequently.

You should dry the neem flowers and store it ,

to make these type of recipes .

As neem trees are found all around my house ,

it’s just a leap if I need.Fresh flowers will infuse

bitterness so do not use fresh flowers .

You have to make this rasam with ghee for

good taste .

Fresh flowers can be used to make ‘ Kara

kulambu ‘ or vathal kulambu .Do try this recipe

and give your experiences and feedback.

Now to the healthy recipe


A handful of dried neem leaves

Grind to a coarse paste

1 small tomato

4-5 cloves garlic

7-8 peppercorns

1 tsp cummin seeds

1/2 tsp turmeric

2-3 cups light tamarind water

Salt to taste

2 tsp ghee

For tempering

1/4 tsp mustard seeds

2 dry chillies

Few curry leaves

A pinch of asafoetida


•Heat ghee and fry the flowers in ghee for 2

minutes . Remove and set aside.

•In the same vessel,add the ingredients listed

for tempering

•Next add the ground paste,turmeric,and salt.

•Sauté for few minutes

•Add tamarind water and when it starts to boil ,

add the fried flowers .Remove from fire .

•Garnish with coriander leaves .


Solanum trilobatum or climbing brinjal in

English is a wonderful herb with many health

benefits, mainly good for respiratory problems

Nature’s blessed me with with this herb in my

culinary patch and I use it to make chutneys

mixed with different combinations.

Oranges in my fruit basket seemed to get the

stale look , so grabbed an orange and made this

beautiful rasam.

I never use rasam powders,because I want the

rasam to have the infused taste of the herbs or

ingredients I use in the making .

Moving on to the recipe now…


A handful of thuthuvalai leaves ( without


1 tsp peppercorns

1 tsp.cummin seeds

3-4 cloves of garlic

1/2 tomato

3-4 dry chillies

1/2 tsp turmeric

Juice of 1 orange

Salt to taste

For tempering

1 tblsp oil

1/2 tsp.mustard seeds

2 dry chillies

Curry leaves

A pinch of asafoetida


First coarsely pound or grind the the bold

listed ingredients and set aside

Heat oil ,add the mustard seeds and the

ingredients listed for tempering.

Add the leaves and sauté for 2 minutes.

Next add the ground paste with salt and sauté

for 1-2 minutes .

Add 2 cups water and allow to reach boiling

point and switch off the flame .

Add the orange juice . Garnish with coriander


Note: Always remember to pour orange ,lemon,gooseberry juices after switching off the flame .

It is believed that the nutrients will be lost if it is allowed to boil .


Drumstick is claimed to be a superfood, with

high nutrient content,and therapeutic .

To some pointers for health benefits

•Helps to regulate blood sugar levels

•Purifies blood

•Aids digestion

•VitaminC contained vegetable,good for colds

and coughs

•Good for bones

I have also known,that the seeds of drumstick

are used in the purification of water.

It deserves to be titled a miracle wonder

tree ,considering the benefits it has to offer.

( apart from the pointers I gave given)

If you can get good drumsticks ,you could make

cutlets , buttermilk gravy,sodhi,soups … .

To today’s recipe


1-2 steamed / boiled drumsticks

Light extract of tamarind water

1/4 tsp turmeric

5-6 cloves of roughly pound garlic

1/2 tomato

Salt to taste

Roast and grind to a coarse powder

2-3 dry chillies

1 tblsp.coriander seeds

1 tblsp gram dal

1 tsp.toor dal (optional)

1 tsp cummin seeds or kalonji seeds (black cummin)

1 tsp pepper

A pinch of fenugreek seeds

For tempering

1 tblsp oil

A pinch of asafoetida

1/2 tsp mustard

1/2 tsp cummin seeds

Curry leaves


Cut the boiled drumsticks into half and scoop

out the pulp .Mash it lightly and set aside.

Heat oil ,and add the ingredients listed for

tempering,and then the pulp .

Sauté for 3 minutes, add the tomato ,the

ground rasam powder,garlic and cook for 1-2

minutes .

Now ,add the tamarind extract,salt and bring to

a boil and remove from fire.

Garnish with coriander leaves.



mint ..belonging to the oregano,thyme category.

I think this is a very common plant, and all

know about it very well.

There are loads growing in my culinary patch,

uncontrollable growths,at times I have to pull

out too.

This velvety leaf has lots of benefits ,and widely

used in treating colds and coughs.

So today I thought of adding this leaf into the


To the recipe now


1 peppercorn

1 tsp.cummin seeds

1 small tomato

5-6 pips garlic ( preferably with peel on)

1 tblsp oil

A pinch of asafoetida powder

1/4 tsp turmeric powder

3-4 karpooravalli leaves

Light tamarind water*

Salt to taste

For tempering

1/4 tsp mustard seeds

1 dry chilli

Curry leaves


Coarsely grind the bold listed ingredients and

set aside.

Heat oil in a pan , add the ingredients for


When the mustard seeds splutter,add the

coarsely ground paste ,with the remaining

ingredients excluding the tamarind water.

Sauté for 2-3 minutes,and add the tamarind

water.Bring to a boiling point and remove from

fire. Add coriander leaves .

Serve with hot steamed rice !

*You could use light kokum infused

water,lemon juice infused water in place of

tamarind water.


Rainy days,monsoon times call for comfort foods like hot steaming rasam with rice ….I

thought to share with you all today an awesome orange rasam recipe loaded with

Vitamin C.

I used the tropical Kamala orange,you can use any orange.This is a combination with

horsegram which is good for fat loss,and a good source of energy.Horsegram rasam is

considered to be a good remedy for cough and colds too.It is also a good relief for those

with arthritis….and many more benefits if you search.So let’s move on to this simple and

easy recipe.


Extract of one orange

1 tblsp.peppercorns

2 tblsp.horsegram or Kollu

1 tsp cummin seeds

1 tsp.coriander seeds

8-9 pips of garlic

1 -2 dry chillies

1/2 a tomato

1/4 tsp.asafoetida

Curry leaves

1/4 tsp.turmeric

light tamarind water 2-3 cups

salt to taste.

1/4 tsp.mustard

1/4 tsp.methi

2 red chillies

2 tsp.oil


Grind the bold listed coarsely and set aside.

Heat oil ,add asafoetida,curry leaves,mustard,chillies,and methi and sauté for a minute.

Next add the ground mixture and sauté for a further two minutes.Add 1/2 cup water and

boil for 5-10 minutes.Next Add tamarind water and allow to reach a boil.Add salt to

taste.Add orange juice and remove from fire.Serve hot with plain or steamed rice.

HORSE GRAM LIME RASAM- click on for lime and horsegram rasam


This is the first time I have made this recipe.I must say that this is an awesome and healthy

rasam.I did not have the idea of making with the flower until I saw a cartful of moringa leaves

with flowers.It is natural to see the flowers in a moringa tree,but this was the first time I saw

the keerai man’s cart with flowers,and after he persisted me to buy the flowers too with a 

healthy note,I searched for its health benefits.The brewed moringa flowers are a an excellent 

source ofcalcium and potassium and a goood supplement for nursing mothers.It is also good 

for treating common colds.I have made Agathi keerai (humming bird tree leaves)leaves with 

egg,and made Kiri hodhi(coconut milk based+less spicy curry),but this is my first attempt with 

moringa flower.If you are lucky get a big bunch of flowers you can stir fry with egg n pepper as 

a side dish for Chappathis,or rice and curry.

Well,let me now get into my version of Moringa rasam!

A handful of moringa flowers

1 tsp peppercorns 

1.5 tsp cummin seeds 

1-2 dry chillies 

8-9 pips of garlic(peel on)

Few curry leaves

1/2 tomato

Light decoction of 2 cups tamarind water (you can use juice of 1 lime to substitute tamarind)


A pinch of asafoetida

1/4 tsp.turmeric 

1/2 tsp mustard seeds

Salt to taste.


First grind coarsely pepper ,cummin,garlic,and tomato and set aside.

Heat oil add mustard,dry chillies, curry leaves,asafoetida and the ground mixture with the 

turmeric and salt.Saute for a minute.Add the flowers ,mix for a minute.Add the tamarind 

extract or only water if you are using lime or lemon(you have to add lime or lemon always 

after you remove  from fire as the nutrient content wil be absent).Check for salt.Add lemon or 

 lime juice.Serve hot with rice.

Satiating meal for a heavy rainy season.


Gooseberry /Amla/Nelli are an excellent source of vitamin C,and as society now is

gradually turning back to basics seeking for organic and healthy cuisines,i thought to

upload this recipe .Gooseberries can be used for making jams,fruit fools,pickles preserves

and many more.Now for this recipe.


3-4 amla (remove seed )

2 tsp pepper

2 tsp.cummin seeds

1 tsp.coriander seeds

5-6 pips garlic (peel on)

1/2 of a tomato

2 cups water

a pinch of turmeric

few curry leaves

a pinch of asafoetida

2 dry chillies

1/4 tsp.mustard seeds.

coriander leaves

salt to taste.

2 tsp.oil



First coarsely grind pepper,cummin,coriander and tomato .Boil the amla in 1 cup water,till

tender.Heat oil,add mustard,curry leaves,asafoetida turmeric,dry chillies and the ground

mixture,and saute for 2 minutes.Add  water, boiled amla water and the amla pieces.

Check for salt.Let it come to a boil.Add coriander leaves,and remove from fire.

Serve hot with rice.


Horse gram has the highest source of protein and energy.Horses and cattle are fed with

this miracle legume.In Tamil its called Kollu,and Kulthi in Hindi.

This gram has a property to attack fatty tissues ,thus helping to reduce cholesterol.

Good for obesity,diabetes,urinary problems,reducing phlegm,asthmatic and many more

health  benefits.

Horse gram generates lot of heat,and it is very good for a winter day .

I have only given you , an outline of this miracle lentil ,which  people know or use hardly

nowadays.So please do search more of its benefits,and avail the benefits nature has to

offer.It is a wonder lentil for those who love to burn fat.

Here i have given you an easy way of making this dish,saving the presoak process.


2 tblsp. horse gram

1 tsp.peppercorns

2 tsp.cummin seeds

5-6 pips garlic

1/2 tomato

a pinch of jaggery powder

1 lime (extract)

1/2 tsp.mustard

1/2 tsp.fenugreek seeds(optional)

1-2 dry red chillies

few curry leaves

1/4 tsp turmeric powder

a pinch of asafoetida powder

2-3 tblsp coconut milk

2 cups water

few coriander leaves

1 tblsp.oil

salt to taste


Dry roast the lentil for 5 minutes.

Grind coarsely with pepper,cummin seeds, garlic and set aside.

Heat oil , add asafoetida,curry leaves,mustard seeds,and chillies.

Add the ground mix,and the tomato with the turmeric and cook for a minute.

Add water.When it comes to a boil (do not overboil).Remove from fire.

In this heat, add the lime juice,coconut milk and jaggery.

Mix well.add coriander leaves.

Serve with rice,or you could drink like a soup too.