THIPPILI RASAM(INDIAN LONG PEPPER)


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

body.

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.

INGREDIENTS

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

METHOD

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.