Kandathippili Rasam - Long Pepper Rasam

Step 1: To begin making Kandathippili Rasam Recipe, soak the tamarind in warm water and then extract the juice from the tamarind and discard the pulp

Step 2: In a mixer jar combine, long pepper, cumin seeds, curry leaves, garlic and grind them to a coarse mix and keep aside

Step 3: This is the rasam spice mix

Step 4: In the meanwhile boil tomatoes in a saucepan along with 2 cups of water on medium flame for 10 minutes

Step 5: Turn off the flame, and mash the tomatoes in the water

Step 6: Set aside

Step 7: Heat oil in a pan in medium heat, add the mustard seeds and let it splutter

Step 8: Add the asafoetida, curry leaf and the crushed garlic and saute till the raw smell of the garlic goes away

Step 9: Now add the coarsely ground rasam spice mix and saute for a minute

Step 10: Add the boiled tomato mix to this along with the tamarind extract, add enough water to your desired consistency and bring it to a rolling boil

Step 11: Season with salt and add the roughly torn coriander stems into the rasam as a garnish and switch off the flame

Step 12: Serve this warming Kandathippili Rasam (Long Pepper Rasam) Recipe with Steamed Rice and Potato Curry for a light lunch or dinner