Sunday, December 26, 2010

Kanda Thippili Rasam

South Indians prepare varities of rasamas. Chief ingredients are dal, rasam powder, tamarind and turmeric powder. I use herbs occassionally to make rasams particularly during rainy season and during winter to pep up the spirits. Kanda thippili (Gantola in hindi) as the herb to make this rasam. It looks like small stick.
This herb is believed to be medicine for cough and cold and also stimulating digestion. Women during post natal period gather flab and this herb is used and is believed to dissolve the unwanted flab and firm up. This is also beneficial for pitha and de-stresser in body pains without the side effects of modern medicines. It is particularly useful for knee, back pain.
  • Toor dhal - 2 tsp
  • Dhaniya or Coriander seeds - 3 tsp
  • Black pepper - 2 tsp
  • Cumin seeds - 1 tsp
  • Red Chili - 5 dry
  • Dry Coconut - 4 tsp
  • Kanda thipili - 4 tsp
  • Tamarind paste - 1/2 tsp or regular quantity used for rasam
  • Asafoetida - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Ghee - 4 tsp
  • Salt to taste
  • Mustard - 1/4 tsp
  • Curry leaves - few
  • Tomato - 2
  • Garlic (optional)
Preparation Method:
Boil tomatos in 2 cups of water. Add tamarind, turmeric, salt, asafoetida to it and let it boil for 10 minutes. In a pan heat 2 tsp ghee, fry toor dhal, dhaniya, black pepper, cumin seeds, red chili, kanda thipili till it turns light brown. Let it cool down and grind it with coconut into a powder and add to the boiling contents. Add little jaggery to balance salt, tamarind and chili. Add 3 more cups of water. Turn off when the contents froths up. Season the rasam with 2 tsp of ghee, mustard seeds and curry leaves.

1 comment:

  1. Great..Let me try this..long time since h had this......expecting more recipes in the space