Thippili ( long pepper) Rasam Podi - 100 gms

Ingredients-Tuvar dal, coriander seeds, red chillies, black pepper, jeera, curry leaves, long pepper powder.

Thippili, or long pepper, is known for its potent medicinal properties, particularly in boosting respiratory health by helping to clear congestion and improve breathing. It possesses anti-inflammatory and antioxidant qualities that aid digestion, enhance metabolism, and support the immune system. Additionally, thippili is traditionally used in Ayurveda to alleviate coughs, colds, and even chronic conditions like asthma due to its warming and expectorant effects.

• Mylapore Kitchens Thippili Rasam Powder: 1 tablespoon (adjust to taste)
• Tamarind: Small gooseberry-sized ball (or 1 teaspoon tamarind paste)
• Tomato: 1 medium-sized, chopped or mashed
• Water: 2–3 cups (adjust for desired consistency)
• Salt: To taste
• Jaggery: A small pinch (optional, for a hint of sweetness)
• Coriander leaves: A few sprigs, finely chopped (for garnish)
• For tempering:
  • Ghee or oil: 1 teaspoon
  • Mustard seeds: ½ teaspoon
  • Cumin seeds: ½ teaspoon
  • Curry leaves: A few
  • Asafoetida (hing)**: A pinch
  • Dry red chili**: 1 (optional, broken)

1. Prepare the Tamarind Base:
   • If using fresh tamarind, soak it in 1 cup of warm water for 10 minutes. Squeeze and extract the juice, discarding the pulp. If using tamarind paste, dissolve it in 1 cup of water.
2. Cook the Base:
   • In a pot, add the tamarind extract, chopped tomato, and salt. Bring it to a gentle boil over medium heat for 5–7 minutes until the raw smell of tamarind disappears and the tomato softens.
3. Add the Rasam Powder:
   • Stir in 1 tablespoon of Mylapore Kitchens Thippili Rasam Powder. Mix well to ensure it blends into the liquid. Add an additional 1–2 cups of water, depending on how thin you prefer your rasam.
4. Simmer:
   • Let the mixture simmer on low heat. Add a pinch of jaggery (if using) to balance the flavours. Stir occasionally and cook until the rasam becomes frothy on top (about 3–5 minutes). Do not let it boil vigorously, as this can affect the flavour.
5. Tempering:
   • In a small pan, heat 1 teaspoon of ghee or oil. Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, asafoetida, and the broken dry red chili (if using). Sauté for a few seconds until aromatic, then pour this tempering into the rasam.
6. Garnish and Serve:
   • Turn off the heat, add chopped coriander leaves, and stir. Serve hot with steamed rice and a dollop of ghee, or enjoy it as a soothing soup.

• Mylapore Kitchens Thippili Rasam Powder already contains spices like long pepper (thippili), tuvar dal, coriander seeds, red chilies, black pepper, jeera, and curry leaves, so no additional spices are needed unless you want to tweak the flavor.
• Adjust the quantity of rasam powder based on your spice preference—start with 1 tablespoon for a small batch (serves 2–3) and increase if needed.
• For a richer taste, you can add a tablespoon of cooked, mashed toor dal to the rasam while simmering.