Arisithippili Rasam/Long Pepper Rasam/Thippili Sathumudu

During my last Indian trip, i picked some medicinal value rich spices from herbal medicine shops. One among those herbal spices i treasure carefully is this Arisithippili aka long pepper, this pepper is a relative of black pepper. Kandathippili is the bark of Piper lon gum/long pepper and the dried fruit is called Arisi thippili. Thippili rasam is a very interesting home remedy for common cold, cough and body aches. The spiciness of this pepper will tickle the tastebuds when you are suffering with cold. The roots, leaves and dry fruits are used very much in many more home remedies. This rasam was one of my favourite and i do often at home when the weather is very much dull. This comforting food can be enjoyed thoroughly even if you are not sick. But however having this rasam while you have cough or cold helps a lot to feel much better.

My mom makes excellent rasam and her rasams are famous among our relatives, obviously we never fail to make rasams at home everyday, but my inlaws are just opposite and they have rasam atleast twice a month. Initially i struggled a lot but finally i finish adapting to my inlaws routines. Now rasam is not a part of our daily food but we are rasam family, we love varieties in rasams. Coming to today's post, this long pepper rasam goes to this week's blogging marathon as i picked Home remedies for common ailments. If you live in India, get this long peppers and make this herbal rasam, feed your family with healthy foods.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45. 

To roast & grind:
10nos Arisithippili/dried long pepper
1tsp Black peppercorns
1tsp Cumin seeds
2tbsp Toor dal
2tbsp Coriander seeds
1/2tsp Asafoetida powder
3nos Garlic cloves

To make rasam:
1/2cup Tamarind pulp
1no Tomato (crushed)
1/2tsp Mustard seed
2nos Dry red chillies
1/4tsp Cumin seeds
Few curry leaves
1tbsp Oil
Salt

Dry roast all the ingredients except garlic given under the list to roast and grind with garlic cloves as bit coarse powder,

Add this grounded powder to the tamarind pulp tomato and add enough water.

Add the salt, mix everything well.

Heat the oil, let splutters the mustard seeds, cumin seeds,add the curry leaves, dry red chillies, fry nicely.

Add in the already prepared tamarind-tomato mixture, cook until it starts bubbling.

Put off the stove.

Serve hot with rice.