Saturday, February 12, 2011

Thippili Rasam

I first heard of Thippili Rasam from Charu/Sharada (Shankar's wife) when we visited them in Seattle few years ago. I vaguely remember the recipe that she taught me but this one's is what my mother told me.  sharing the recipe with you all.

Coriander seeds- 1 small karandi                                        
Tuar dal            - 2 tbsp
Pepper black    - 10-15 nos
Dry red chilli     - 3-5 depending on your spice
Thippili sticks    - 10-15 nos
jeera                 -1/2 tsp
tomatoes           - 2 optional
Tamarind           - small lemon size ball
Salt                    - to taste
perungayam        -  a pinch
curry leaves        - few
cilantro               - optional
Extract the Tarmarind essence in a vessel and bring it boil with some salt and asafoetida. you can grind 2 tomatoes and add it and let it boil 15 - 20 minutes.  In a small pan add all the dry ingredients except jeera and roast them in medium heat until the raw smell of coriander seeds goes. let it cool for few minutes and powder it in a blender with jeera and add this to the boiling tamarind water. Add some more water and bring it boil.
Season it in some nei (1/2 tsp)  with jeera 1/2 tsp and few curry leaves.


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