Kandathipli Rasam | How to make Kandathipli Rasam

By Neeru Srikanth  |  5th Jul 2016  |  
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  • Kandathipli Rasam, How to make Kandathipli Rasam
Kandathipli Rasamby Neeru Srikanth
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

11

0





About Kandathipli Rasam Recipe

A traditional and herbal rasam for body ache's , cough & cold

Kandathipli Rasam, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kandathipli Rasam is just mouth-watering. This amazing recipe is provided by Neeru Srikanth. Be it kids or adults, no one can resist this delicious dish. How to make Kandathipli Rasam is a question which arises in people's mind quite often. So, this simple step by step Kandathipli Rasam recipe by Neeru Srikanth. Kandathipli Rasam can even be tried by beginners. A few secret ingredients in Kandathipli Rasam just makes it the way it is served in restaurants. Kandathipli Rasam can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kandathipli Rasam.

Kandathipli Rasam

Ingredients to make Kandathipli Rasam

  • Hing – 1 small piece
  • Tamarind – small lemon size
  • Water – 2 cups
  • Turmeric – 1/3 tsp
  • Salt to taste
  • To Roast & Grind
  • Kandathipli – 2 sticks
  • Arisi thipli – 2 sticks
  • Pepper corns – 1/2 tsp
  • Cumin Seed – ½ tsp
  • Coriander seed – ¾ tsp
  • Dry chili – 1
  • Curry Leaves – a few
  • To Temper-
  • Ghee – 1 tsp
  • Mustard – 1/2 tsp

How to make Kandathipli Rasam

  1. Dry Roast and grind the ingredients mentioned in “To Roast & Grind” that is - Kandathipli , Arisi thipli ,Pepper corns, Cumin seed ,Coriander seed, Dry chili ,Curry leaves with little water while grinding.
  2. Soak tamarind and extract the juice.
  3. Take a cooking pot add the tamarind water,hing and turmeric and let it boil for 15 mins so that the raw smell goes off.
  4. Once the raw smell leaves.. add remaining water , the ground paste and cook until frothy over low flame.
  5. Garnish the items mentioned in “To temper” table that is ghee & mustard.
  6. Kandathipli rasam is ready. Serve it with hot steaming rice.

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