During this year trip to India I went a little crazy and stocked up on all our traditional items. Like I mentioned in my FB post I brought few utensils that are half a century old and one of those is a century old. I also bought whole arisi thippili (Long Peppers) and kandathippili (pepper Roots). The former tastes more like strong black pepper and later skews towards dried ginger.
These along with turmeric, ginger, garlic are treated as home remedies for cold, cough and sore throat. Kashayam is not for everyone but for all those non sick days we can simply enjoy thippili as rasam too.
For Rasam Podi
- Channa dal - 2 tbsp
- Coriander seeds - 2 tbsp
- Kandathipilli & Arisithipili - 1 tbsp each
- Strand of curry leaves
- Tamarind Extract - from a lemon sized ball
Dry roast each ingredient separately and grind it to coarse powder.
In a vessel add in tamarind extract, curry leaves, rasam powder, salt and water. Let it boil for few minutes and switch off the flame
In a hot tadka add a little ghee to that temper some mustard seeds and cumin seeds for seasoning.
Enjoy and happy cooking!