CHUKKU, MILAGU, THIPPALI RASAM

This recipe  is lying in my draft for a long time and could not publish it3 Chuku, milagu, Kandan thippali rasam my mother used to make when we are down with cough, cold and fever.  In fact, the grandma's recipes are quite healthy and good to try before we run to the doctor now a days.

Thippali, when my brother went to native place, asked him to get it from there as I was not knowing where will I get here and no time to go around and find out.

Since I am down with fever and cold, I thought I will make this.  Frankly speaking, rasam is always favourite of mine and my elder brother.  Nothing like rasam rice, any time, we love it.

Some people think rasam is made only when you are sick.  But that is wrong.  It can be served as an appetizer, just have it as soup and of course with  steaming hot rice.

It is known as kanda thippali, thipli, pipli, long pepper etc. 

Let us look at the recipe now:


Preparation time: 5 minutes
cooking time :15 minutes
serves :1-2

Ingredients:

1/4 tsp black pepper
3-4 thipli
1/2 tsp chukku powder (dry ginger powder)
1 red chilli
1 tsp chana dal
1/2 tsp cumin seeds
2-3 tbsp tamarind pulp or one ripe tomato
2-3 tbsp any dal cooked (optional)
curry leaves
salt
turmeric powder
1 tsp oil
1/2 tsp sugar (optional)

tempering:

1 tsp ghee
1 tsp mustard seeds
1/4 tsp cumin seeds
few curry leaves
 asafeotida

Method:

Heat oil and fry the black pepper, thipli, chilli, chana dal, curry leaves.  grind with  cumin seeds to a paste.  In the same kadai, add one cup water, tomato or tamarind pulp, salt, sugar and bring to boil till the tomato is half cooked.  now add the ground paste, add half cup water, cooked dal (if using) and bring to boil.  when it starts frothing, turn off heat. temper with the ingredients mentioned under tempering, serve hot with rice, papad, or poriyal.  or you can drink it as it is like soup.

NOTE: rasam is always tempered with ghee by me. it tastes awesome.