Iyer Kanda Thippili Rasam
A therapeutic rasam made with long pepper roots for cold relief.
About this dish
A medicinal treasure from the Tamil Brahmin (Iyer) kitchen, this rasam uses dried long pepper (Kanda Thippili) and its roots. It is traditionally prepared in a 'Eeya Pathiram' (tin-lined vessel) to enhance its digestive properties. It is the go-to remedy for respiratory congestion, body aches, and seasonal changes.
Ingredients
Rasam Spice Mix
- 4-5 pieces Kanda Thippili (Long Pepper roots)
- 1 tsp Arisi Thippili (Dried long pepper)
- 1 tbsp Toor Dal
- 1 tsp Black peppercorns
- 1 tsp Cumin seeds
- 2 Dry red chillies
- 1 tsp Ghee for roasting
Tamarind Base
- 1 small lemon-sized ball of Tamarind
- 500ml Water
- 1/2 tsp Turmeric powder
- 1/4 tsp Asafoetida
- 1 sprig Curry leaves
- 1 tsp Salt
Tempering
- 1 tsp Ghee
- 1/2 tsp Mustard seeds
- A few curry leaves
Method
- 1
Roasting medicinal spices
Heat 1 tsp ghee in a pan. Add toor dal, peppercorns, red chillies, kanda thippili, and arisi thippili. Roast on low flame until the dal turns golden and the peppers release a sharp, pungent aroma.
- 2
Grinding the powder
Add cumin seeds at the very end of roasting (they burn fast). Allow the mixture to cool and grind into a slightly coarse powder. Do not add water.
- 3
Preparing tamarind water
Extract the tamarind juice into 500ml of water. Add turmeric, salt, asafoetida, and curry leaves to this liquid.
- 4
Boiling the base
Pour the tamarind water into a vessel (preferably Eeya Pathiram) and boil on medium heat for 8-10 minutes until the raw smell of tamarind disappears.
- 5
Adding the medicinal powder
Lower the heat and add the ground spice powder to the boiling tamarind water. Stir well to prevent clumping.
- 6
The Frothing Stage
Simmer for just 2-3 minutes. Watch closely; as soon as a thick froth (nurangu) forms on the surface, turn off the heat immediately. Never let rasam boil vigorously after adding the spice powder.
- 7
Tempering
Heat ghee in a small ladle. Add mustard seeds. Once they pop, add curry leaves and pour this sizzle over the rasam.
- 8
Resting
Keep the rasam covered for at least 5 minutes before serving to allow the medicinal oils from the thippili to infuse fully.
Notes & variations
- Kanda Thippili can be found in any Indian 'Nattu Marunthu' (herbal) shop.
- Do not over-boil after adding the powder as it makes the rasam bitter.
- The use of ghee is mandatory; it helps the body absorb the medicinal properties of the pepper.
- Store the spice powder in an airtight jar for up to a month for quick use.
Serve with
Hot rice and a teaspoon of ghee, usually eaten as the first course.
Cook's note
Crush the curry leaves slightly by hand before adding them to the boiling tamarind to release more essential oils.