Kandathippili is a long pepper root very popular in India or Sri Lanka and is known for its herbal properties which aides in digestion and rejuvenation of the lungs.
This has a very distinct taste and flavor and when you make it in the traditional Eeya Chombu it just takes it to the next level.
Ingredients Required:
For the spice paste:
Ghee - 1 tsp
Long pepper Root - 4
Long pepper - 4
Black pepper - 6
Red chilli - 1
Toor Dhal - 1 tblsp
Hing - pinch
Tamarind paste - 1 tsp
Water - 2 cups
Toor dhal - 1/4 cup
Salt as required
Turmeric powder - 1 tsp
To season:
Ghee - 1 tblsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
How to make:
Pressure cook the toor dhal with 2 cups water and turmeric and set aside.
In a pan, add the ghee and all the ingredients under the spice paste and fry till you get a nice aroma, couple of minutes.
Set aside cool and grind to a paste with minimal water.
In a vessel add 2 cups of water and the tamarind paste and salt. Mix well.
Allow to come to a boil and add the spice paste. Allow to boil for 5 minutes until you see the froth on top.
Add the cooked dhal with the dhal water.
Allow to boil till it froths again.
In a small pan add the ghee for seasoning and when hot add the mustard seeds and allow to splutter.
Add the curry leaves and add this to the Rasam.
Serve hot with white rice and ghee.
Also can be served as a soup.
Notes:
Using both Long pepper root and the long pepper enhances the flavor but if you have just one, it is totally fine to use that, just increase the quantity.
My MIL sent the long pepper root from India, but I was able to find the Long Pepper in Amazon (link shared on top).
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