Thippili Rasam
Thippili - a small pieceCoriander seeds - 1 tbsp
Black pepper - 1/2 tbsp
Cumin seeds - 1/4 tbsp
Asafoetida powder - a pinch
tomato -1
Tamarind paste - 2 tsp
Salt to taste
Turmeric powder - 1/2 tsp
For seasoning
ghee - 2 tsp
Mustard Seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - 2 tbsp
Recipe Procedure:
First fry thippili for 2 mts in a dry pan.
Then grind it along with coriander seeds, pepper, cumin, and tomato into a fine paste.
Take a wide pan, put the paste, tamarind paste, a cup of water, turmeric powder and salt and let it cook for 10 mts.
The raw smell from thippili should go.
Then add 1 or 1 1/2 cup of water to it and wait till the foam comes out from it.
Turn off the stove now.
Take a small pan, pre heat ghee, add mustard seeds, fenugreek seeds, asafoetida powder and curry leaves and fry it till golden brown.
Pour it into rasam.
Garnish it with coriander leaves.
Now Thippili rasam is ready to serve.
Then grind it along with coriander seeds, pepper, cumin, and tomato into a fine paste.
Take a wide pan, put the paste, tamarind paste, a cup of water, turmeric powder and salt and let it cook for 10 mts.
The raw smell from thippili should go.
Then add 1 or 1 1/2 cup of water to it and wait till the foam comes out from it.
Turn off the stove now.
Take a small pan, pre heat ghee, add mustard seeds, fenugreek seeds, asafoetida powder and curry leaves and fry it till golden brown.
Pour it into rasam.
Garnish it with coriander leaves.
Now Thippili rasam is ready to serve.
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