Thippili Sathuamudhu (Long Pepper Rasam)

Botanical name for long pepper is Piper Lon gum.  The bark of the plant is called Kandan Thippili and the dried fruit is called Arisi Thippili.

More details about Thippili. Here you go …

http://www.tattvaloka.com/magazine/january-2011/article/pippal-thip http://www.theherbdepot.com/uses-of-herbs_piper-longum-to-blow-away-your-illnesses-10-benefits-of-long-pepper_162.htmlpili

Kandan and Arisi Thippili

 This Sathuamuthu is traditionally prepared to alleviate gastric issues .This sathumudu (Rasam) is very effective remedy for common cold and cough and body aches.

Ingredients

Tamarind                                       a small lemon size

Salt                                                to taste

Coriander leaves 

Roast and grind to  Powder

Kandathippili                                 4 sticks

Arisi Thippili                                  4-5 grains

Dry ginger powder                      1 tsp

Black pepper                                1 tsp

Jeera/cumin                               1 tsp

Red chillies                                 4 no

Toovar dhal                                1 tsp

Asafetida                                   1/2 tsp

 curry leaves                              Few

Turmeric                                    a pinch

For seasoning:

Ghee                                       1tbsp

Mustard                                  1/2 tsp

Black Pepper                            ¼ tsp

Jeera                                        1/4 tsp

Red chili                                   1 no

Curry leaves                             few

 Method:

• Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp. Keep aside.
• Heat up a small pan and dry roast all above items and dry grind coarsely. (This powder can be made in excess and store for few days in an airtight container).
• Stir the ground powder into the tamarind water.
• Add salt into it and cook on medium heat until the raw smell of tamarind disappears (about 8 min). Add 2 cups of water.
• When it begins to boil, remove from stove.
• Temper with all seasonings in ghee. Garnish with fresh coriander leaves.
• Rasam can be served with rice or as a soup.