Thippili Rasam / Long Pepper Rasam

Thipli or Thippili is a rare flowering vine called Long Pepper. The root of this plant is called Kanda Thipli and the dried fruit of the plant is called Arisi Thipli (shown in the pictures below). This plant is known for its medicinal properties and is used commonly in Ayurvedic medicine. Thippili is known to aid in digestion, stomach-ache, and in generating overall well-being. WebMD lists a lot more medicinal uses!

Therefore, Kanda Thippili Rasam is brewed at home when someone is feeling under the weather, or when a lot of unhealthy food has been consumed, or just to boost the nutrition of the meals. Both kanda thippili and arisi thippili are also essential ingredients in deepavali marundhu - a special concoction of medicinal ingredients that aid digestion, heartburn etc.

My mom brought some kanda thippili and arisi thippili from India and has been brewing this rasam every two weeks.

Although Thippili is medicinal, the rasam does not taste like medicine! Thippili has a unique flavor and aroma that makes the rasam tasty and unique.

Kanda Thippili and Arisi Thippli; And Frothy Rasam!

Ingredients (serves 5-6):

1. Six 1 inch pieces of kanda thipli
2. 1 teaspoon arisi thipli
3. 1 tablespoon toor dal / thuvaram paruppu / orange lentils
4. 1 red chilli
5. 1 teaspoon jeera / cumin seeds
6. 1 teaspoon whole black peppercorns
7. 1" ball of tamarind soaked in 1.5 cups of hot water
8. 1/4 teaspoon hing / asafoetida
9. 1 teaspoon salt or as needed
10. 1/2 teaspoon turmeric powder
11. a few curry leaves
12. 2 teaspoons ghee / clarified butter
13. 1 teaspoon black mustard seeds

Preparation:

1. Dry roast kanda thipli, arisi thiplu, toor dal, chilli, cumin seeds, and black pepper until warm to touch and fragrant. When cool, grind in a spice grinder and coffee grinder to a powder. 
2. Extract the tamarind juice and add to a saucepan. Add 1/2 cup of lukewarm water to the tamarind pulp and extract some more juice and add to the saucepan. Repeat a third time with 1/2 cup of water and add the remaining thin tamarind juice to the saucepan. 
3. Boil the tamarind juice along with salt and turmeric for 15 minutes until the tamarind doesn't smell raw. 
4. Now, add the ground spices and another 1/2 - 3/4 cup of water (depending on how tart the tamarind juice is) and boil on low-medium heat until the rasam is frothy (refer to the picture above) and bubbly
5. Remove from heat. Do not over boil rasam.
6. Heat some ghee. When hot, add mustard seeds and wait for them to pop. Add curry leaves and hing. Add this is the rasam and mix well before serving. 

Serve along with hot, steamed rice and a side of vegetables for a healthy and simple meal.