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Thursday, 4 December 2014

Kandanthippili Rasam

Recipe : Kandanthippili Rasam
Shared by : Vinod Guhaprasad
Date : 29/11/2014
This is my favorite rasam since the day i had it in kanchi mutt - way back almost 20 yrs back.
Kandanthippili - 8-10 small sticks
Kadala paruppu
Thakkali (optional)
Red chillies
Kadugu/ jeeragam
Curry leaves

For the mixture :
Dry roast kandanthippili, half spoon jeeragam and 1 spoon milagu and asfatodia . If u want it more spicy add half more spoon of milagu along with channa dhal (kadala parupu) 1 spoon till kadala parupu is golden brown. Ensure the Kandanthippili is not over roasted to black color. The aroma of Kandanthippili wilk spread all over the house and will tease the taste buds...  Once the heat subsidies, dry grind this in a mixture and keep aside. In a vessle, pour the tamarind water and heat. Add one tomato (optional) and boil till the raw smell of the tamarind goes off. Then add the Kandanthippili powder and bring it to a boil for 5-7 mts.  Add salt and stir. And switch off the flame. In a elupa karandi add a spoon pf ghee and on e it boils sputter jeera and kadugu and add one red chilli and curry leaves and pour it in rasam. Hot and spicy Kandanthippili rasam is ready.

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