KANDATHIPPILI SATHAMUDHU / KANDATHIPPILI RASAM

KANDATHIPPILI SATTUMUDHU
After a week long travel, I felt very feverish and had body pain. This rasam came to my mind.

INGREDIENTS:

Tamarind - half the size of a lemon
Salt
Pepper - 1/2 tsp.
Cumin seeds - 1 tsp.
Kandathippili - 1 tsp.
Toor dhal - 1/2 tsp.
Dry red chillies - 1
Hing - a pinch
Mustard seeds - 1/4 tsp.
Curry leaves - few
Ghee - 1 tsp.

METHOD:

Fry pepper, cumin seeds, kandathippili, toor dhal and red chillies in a spoon of ghee till golden brown and grind to a powder.

In a vessel, pour a cup of water, add tamarind, salt and hing and allow it to boil till raw smell of the tamarind goes. Now add the ground powder and bring it to a boil. Add 3 more cups of water and bring to a boil till frothy.

In a kadai, heat ghee and temper it with mustard seeds and curry leaves and pour it over the rasam. Kandathippili rasam is ready.