LONG PEPPER RASAM/ THIPPILI RASAM

Long pepper has been in use from the time immemorial. It is of high medicinal properties. It has certain specific qualities that heal the diseases and keep the body healthy.

It is a perennial climber with dark green leaves. Its latin name is Piper longum. In malayalam, Long pepper is called as Pippali, in Tamil, Arisi Tippili, In Telugu, it is termed as Pipalu, in Hindi, Pipalu, in Kannada, hippali.

It contains alkaloids i.e., piperine and essential oils. It is good for heart health, It cures hiccups, cold, cough, bronchitis, liver related problems, headache, insomnia, constipation and spleen related diseases.

Long pepper is available in all online stores and grocery stores. This medicinal dry long pepper is a must in our kitchen store. 



Long pepper rasam




   
                                                                                                                   
Thippili Rasam is today's posting. The method is the same with the same ingredients but we are going to add one tablespoon of long pepper as the main ingredient. This recipe is the best for our health and keeps the body fit when it is consumed fortnightly twice.

How to make this rasam..?










Ingredients:

Long pepper one tablespoon
Pepper one tablespoon
Cumin seeds one tablespoon
Coriander seeds one tablespoon
Garlic pods peeled off 2 nos
Asafoetida one pinch
Curry leaves 20 nos
Mustard seeds one spoon
Sesame oil one tablespoon
Red chilly one split
Coriander leaves one handful, chopped
Pressure cooked dal (With turmeric and four drops of castor oil and one tomato)
Salt required
Jaggery one marble size
Tamarind one marble size Soaked for half an hour

Procedure:

Get extract from the soaked tamarind and cooked tomato.
Dry roast the long peppers, peppers, cumin seeds and coriander seeds.
Set aside to cool down.
Blend the roasted ingredients with garlic pulses.
Heat a dry wok with sesame oil.
Add mustard seeds to pop up.
Add chilly and curry leaves.
Simmer the flame and add asafoetida.
Followed by the tamarind and tomato extract.
Add salt and jaggery.
Now raise the flame and bring to boil.
Add the ground powder (long peppers, pepper, cumin seeds, coriander seeds and garlic pulses.)
Allow to boil for few minuted till flavour of all of the ingredients to infuse into rasam.
Transfer the dal mixture along with chopped coriander leaves.
Bring to boil.
Switch off the flame.


Thippili Rasam is ready to have with hot steamed rice. This is a perfect meal in cold and rainy seasons. You can have it as a soup.. This rasam has its own unique aroma and delicious taste. Everybody will like to have.. Just introduce this aromatic and tasty Rasam to your kids.. Serve to your elders..They will enjoy it..

Give it a try..

Don't forget the adage " Prevention is better than cure"

:-)















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