Kanda Thipili (Long Pepper) Rasam

Another wonder gravy for new mums that helps in quick digestion!!
Hot Rasam is prepared with this wonder herb which helps in warding off fever and body aches
Simple and quick to prepare – this awesome herb rasam can be dished out to the family atleast twice a month or more !!
Long Pepper or Piper Longum as it is called is available in some Indian grocery stores in the South of India or in herbal medical shops.


2 inch Piece Tamarind
2 ¼ Cups Water
1 Tbs.  Kanda Thippili (Long Pepper)
2 Tsp. Coriander Seeds
1 Tsp. Channa Dal or Yellow Split Peas
1 Tsp. Black Peppercorn
1 Red Chilli
½ inch Piece Asafoetida
1 Tbs. Oil
1½ Tsp. Salt

For Seasoning

2 Tsp. Oil
1 Tsp. Mustard Seeds
A Sprig Curry Leaves



Soak the tamarind in quarter cup of hot water for 10 minutes. Extract the juice from the tamarind and keep aside.

Heat the tablespoon of oil in a pan. Add the coriander seeds, herbs, black peppercorn, red chilli, Channa Dal and asafoetida and fry till the Channa Dal turns golden brown.
Add a ladle of water and grind it into an almost fine mixture and set aside.

Pour the tamarind juice in a pan with a cup of water and salt and bring it to the boil for about 5-6minutes. When you are ready to serve, add the ground mixture and the remaining water and boil it for 4-5 minutes and turn the heat off


In another pan heat the two teaspoons of oil in a pan. Add the mustard seeds. When it crackles pour it into the rasam and garnish it with the curry leaves.

Serving Suggestions:
This rasam is very effective when it is consumed hot, either from a cup or mixed with rice and ghee.