Thippili is also known as long pepper and has amazing healing properties . Thippili, helps in keeping at bay , common colds and cough . The Arisithippili and Kanda thippili are the root and bark of the plant . Both are spicier than the pepper corns and can be used in dishes instead of black pepper . They help in giving relief from upper respiratory problems and stomach issues . They give a spicy taste to the rasam too . Thippili is used in many ayurvedic preparations and is be used in choornams and kashayams .
Long Long ago , before the existence of modern medicine , Chukku (Dry Ginger ) , Milagu ( Black Pepper ) and Thippili ( Long Pepper ) were used as Thirikadugam , a combination of three herbs to cure a host of ailments . You can still benefit from them , by using them in cooking .
Try this tasty and delicious rasam.
Ingredients
- Tamarind (preferably old) a gooseberry sized
- Black Pepper 1/4 teaspoon
- Arisithippili 1/2 teaspoon
- Kandathippili 1/2 teaspoon
- Salt 1/2 teaspoons
- Dried Red chillies 6
- Coriander seeds 2 teaspoons
- Chana dal 1 teaspoon
- Cumin seeds 3/4 teaspoon ( coarsely ground )
- Ghee 1 teaspoon
- Mustard 1 teaspoon
- Dal water 1/2 cup ( of Tuvar dal)
- Water 4 cups
- Curry leaves few
Method
- Soak the tamarind in 2 cups of water for 15 minutes.
- In a small sauce pan , add 1/2 teaspoon of gingelly oil and shallow fry , coriander seeds , red chilies (4 ) , black pepper , thippilis , chana dal to light brown colour .
- Grind them to a smooth paste in a mixer .
- Squeeze the tamarind soaked in water and make a thick solution.
- Heat it adding salt , ground paste and curry leaves in awide vessel.
- Boil in medium flame . When it reduces and the raw smell of the tamarind has gone , add coarsely ground cumin seeds and two more cups of water .
- Boil till it froths up. In a sauce pan heat ghee and add mustard ,when it crackles , add red chilies too . Season the rasam.
- Healthy rasam is ready to be eaten with rice .