Easy Kandathippili Rasam Recipe - Long Pepper Rasam Recipe

To begin making Kandathippili Rasam preparation guide, soak the tamarind in mildly hot moisture and then extract the liquid from the tamarind and discard the pulp.In a mixer jar combine, long pepper, cumin seeds, curry leaves, garlic and grind them to a coarse combine and keep aside.

This is the rasam seasoning combine. In the meanwhile bring to a stew tomatoes in a saucepan along with 2 cups of moisture on medium flame for 10 mins.  Turn off the flame, and mash the tomatoes in the moisture.

Set aside. mildly hot margarine in a skillet in medium mildly hot, introduce the mustard seeds and let it splutter.introduce the asafoetida, curry leaf and the crushed garlic and saute till the raw smell of the garlic goes away.Now introduce the coarsely ground rasam seasoning combine and saute for a minute.introduce the boiled tomato combine to this along with the tamarind extract, introduce enough moisture to your desired consistency and bring it to a rolling bring to a stew.seasoning with table salt and introduce the roughly torn coriander stems into the rasam as a decorate and switch off the flame.present this warming Kandathippili Rasam (Long Pepper Rasam) preparation guide with Steamed Rice and Potato Curry for a light lunch or dinner.