Kandanthippili rasam recipe, how to make kandathippili rasam Iyengar style
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Kandanthippili rasam recipe, Long Pepper rasam, how to make Kandanthippili rasam Iyengar style with step by step photo and video recipe.
Recipe type: soup
Cuisine: TamilNadu
Serves: 4
  • 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
  1. 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.
  2. Let the roasted rasam powder mix cool down for few minutes and then add it to the mixie jar.
  3. Grind it to a fine powder and keep it aside. FRESHLY GROUND Kandanthippili RASAM POWDER is READY.
  4. Pressure cook the dal. Mash the tomatoes with your hands & keep aside. Extract the tamarind and keep aside.
  5. Now add the mashed tomatoes, tamarind extract & cooked dal to a saucepan.
  6. add 1 cups of water, turmeric powder & salt. Finally, add the grounded rasam powder and mix well
  7. Allow the Rasam to boil for about 2 minutes in a low to medium flame.
  8. when it started to foaming, add coriander leaves and switch off the stove.
  9. 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.
  10. Delicious Homemade Kandanthippili rasam is ready to serve!
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. Always serve hot piping rasam.
Recipe by Prema's Culinary at http://www.premascook.com/2020/01/kandanthippili-rasam-recipe.html