P.J.
0
Kandathippili sathumudu (rasam)
What you need:
Kandathippili – 5-6 sticks
Arisithippili – 4-5 grains
Sukku/soonth/dry ginger (see picture below) – 1 tsp powdered
Black pepper – 1 tsp
Jeera/cumin – 1 tsp
Red chillies – 2 nos
Hing – a pinch
Few curry leaves
Turmeric – a pinch
Tamarind – paste from 1 lemon sized ball
Ghee, curry leaves, Jeera and mustard for tadka
Preparation
Heat up a small pan and roast the kandathippili and arisithippili till they brown and the kitchen is evidently fragrant.
Add sukku, black pepper, jeera, hing, curry leaves and red chillies and roast for a few more minutes.
Dry grind. (This powder can be made in excess and kept for a few days in an airtight container).
Boil 3 cups of water with tamarind paste, turmeric and salt for 10 minutes or until the raw smell of the tamarind goes.
Add the ground powder. Temper with rai, jeera and curry leaves in ghee.
Tasty Kandathippili sathumudu (rasam) is ready
Arisithippili
Sukku
https://vegconcoctions.wordpress.com/2007/07/12/kandathippili-sathumudu-rasam/
What you need:
Kandathippili – 5-6 sticks
Arisithippili – 4-5 grains
Sukku/soonth/dry ginger (see picture below) – 1 tsp powdered
Black pepper – 1 tsp
Jeera/cumin – 1 tsp
Red chillies – 2 nos
Hing – a pinch
Few curry leaves
Turmeric – a pinch
Tamarind – paste from 1 lemon sized ball
Ghee, curry leaves, Jeera and mustard for tadka
Preparation
Heat up a small pan and roast the kandathippili and arisithippili till they brown and the kitchen is evidently fragrant.
Add sukku, black pepper, jeera, hing, curry leaves and red chillies and roast for a few more minutes.
Dry grind. (This powder can be made in excess and kept for a few days in an airtight container).
Boil 3 cups of water with tamarind paste, turmeric and salt for 10 minutes or until the raw smell of the tamarind goes.
Add the ground powder. Temper with rai, jeera and curry leaves in ghee.
Tasty Kandathippili sathumudu (rasam) is ready
Arisithippili
Sukku
https://vegconcoctions.wordpress.com/2007/07/12/kandathippili-sathumudu-rasam/
