Kandanthippili rasam recipe, how to make kandathippili rasam Iyengar style
Kandanthippili rasam recipe – how to make Kandathippili rasam Iyengar style, with step by step photo and video recipe. An authentic and traditional spicy lentil soup recipe made with freshly ground Kandanthippili rasam powder. it is specifically made in Iyengar /Tamil brahmin houses and is known for its flavor and taste. it is generally served with steamed rice and some people have it in soup form as it is good for body pain as well as cold.
the specialty of Kandanthippili Rasam is its spice mix which is roasted and blended freshly. as a variation and if you eat garlic, you can add garlic as it adds a lot of flavor and taste to it(but this recipe has no onion and garlic). Kandanthippilli is the Tamil name of long pepper.
some tips, suggestions, and variations for a perfect and flavored Kandanthippili rasam recipe.
firstly, I would always recommend to make the Kandanthippili rasam powder well ahead in advance and use it whenever you are planning to make this rasam. this not only saves time but also makes it tastier when the powder is made in bulk. secondly, don’t skip adding cooked dal(paruppu thanni) as it enhances the tastes. lastly, in this recipe, I have used the combination of tamarind and tomatoes and achieved the sourness. but if you wish to make it without tamarind, you can skip the tamarind and double the tomatoes ingredient.
Interesting Rasam collections from Prema’s Culinary, Poricha Rasam, Vepampoo Rasam, Tomato Rasam(Thakkali Rasam), Kollu Rasam, Lemon Rasam, Pineapple rasam, cauliflower rasam Mor Rasam, Mysore rasam.
Kandanthippili rasam video recipe:
recipe card for Iyengar style Kandanthippili rasam recipe:
- To grind the fresh Kandanthippili Rasam Powder we need:
- 1 tsp Ghee/நெய்
- 4-5 kandanthippili/கண்டந்திப்பிலி
- 1 & ½ tsp Toor Dal/துவரம் பருப்பு
- 1 & ½ tsp Peppercorns/மிளகுத்தூள்
- 3 no. Red Chili/சிவப்பு மிளகாய்
- 1 & ½ tsp Cumin Seeds/சீரக விதைகள்
- OTHER Ingredients:
- 1 small gooseberry size Tamarind/சிறிய நெல்லிக்காய் அளவு புளி
- 2 medium-sized Tomatoes/தக்காளி
- 2 tbsp Toor Dal/துவரம் பருப்பு
- 1 tsp Salt/உப்பு
- Few chopped Coriander Leaves/கொத்தமல்லி இலைகள்
- For Tempering kandanthippili Rasam:
- 1 tsp Mustard seeds/கடுகு
- 1 sprig Curry Leaves/கறி இலைகள்
- 1 tsp Ghee/நெய்
- 1 dry red chili/சிவப்பு மிளகாய்
- 1 pinch Hing/பெருங்காயம்
- Heat a pan, add ghee and add the Kandanthippili RASAM POWDER ingredients like Toor Dal, Pepper & Red Chili, cumin seeds and fry it in low flame, till the dal turns a golden brown color.
- Let the roasted rasam powder mix cool down for few minutes and then add it to the mixie jar.
- Grind it to a fine powder and keep it aside. FRESHLY GROUND Kandanthippili RASAM POWDER is READY.
- Pressure cook the dal. Mash the tomatoes with your hands & keep aside. Extract the tamarind and keep aside.
- Now add the mashed tomatoes, tamarind extract & cooked dal to a saucepan.
- add 1 cups of water, turmeric powder & salt. Finally, add the grounded rasam powder and mix well
- Allow the Rasam to boil for about 2 minutes in a low to medium flame.
- when it started to foaming, add coriander leaves and switch off the stove.
- Heat ghee in another pan, add mustard seeds let it sputter and then add dry red chili, curry leaves, hing. Add this tempering over the rasam.
- Delicious Homemade Kandanthippili rasam is ready to serve!
2. Adjust the pepper & chili according to your spice level.
3. Always make the rasam powder freshly and make rasam, stored rasam powder will not taste good as fresh ones.
4. Always serve hot piping rasam.
Kandanthippili rasam preparation steps:
Heat a pan, add ghee and add the Kandanthippili RASAM POWDER ingredients like Toor Dal, Pepper & Red Chili, cumin seeds and fry it in low flame, till the dal turns a golden brown color.
Let the roasted rasam powder mix cool down for few minutes and then add it to the mixie jar.
Grind it to a fine powder and keep it aside. FRESHLY GROUND Kandanthippili RASAM POWDER is READY.
Pressure cook the dal. Mash the tomatoes with your hands & keep aside. Extract the tamarind and keep aside.
Now add the mashed tomatoes, tamarind extract & cooked dal to a saucepan.
add 1 cups of water, turmeric powder & salt. Finally, add the grounded rasam powder and mix well
Allow the Rasam to boil for about 2 minutes in a low to medium flame.
when it started to foaming, add coriander leaves and switch off the stove.
Heat ghee in another pan, add mustard seeds let it sputter and then add dry red chili, curry leaves, hing. Add this tempering over the rasam.
Delicious Homemade Kandanthippili rasam is ready to serve!
RECIPE NOTES
1. Mash the tomatoes and make like a tomato puree. Even you can grind the tomatoes but you will miss the tomato chunks in the rasam.
2. Adjust the pepper & chili according to your spice level.
3. Always make the rasam powder freshly and make rasam, stored rasam powder will not taste good as fresh ones.
4. don’t over boil the rasam, as it loses the flavor.
Always serve hot piping rasam.
Good Day!
