Kandathippili Rasam

Whenever my husband travels, he comes back with a bad body ache. This Kandathippili rasam is known to be very good to cure body aches. This tastes better when cooked in eeya sombu and with garlic cooked and added to it.

Preparation Time : 10 minutes
Cooking Time : 25 minutes
Serves : 2

Ingredients
Tamarind - 1 small amla size
Tomato - 1, chopped into cubes
Salt - to taste
Asafoetida - 1/2 tsp
Curry leaves - a few

To grind

KandaThippili -  1 tbsp
Coriander seeds - 1 tbsp
Pepper - 1 tbsp
Cumin Seeds - 1 tbsp
Chana Dal - 1 tbsp
Red Chilli - 3

(OR)

Thippili Rasam Powder - 2 tsp (slightly heaped)

To Temper

Ghee - 1/2 tbsp
Mustard - 1 tsp

Procedure

1. Extract tamarind juice into the eeya sombu / a vessel
2. Add salt, curry leaves, tomato and asafoetida
3. Dry roast all the ingredients to grind and grind into a smooth paste.
4. When the raw smell of tamarind is gone and the tomatoes have cooked well, add the ground paste and allow to boil once.
5. Heat ghee in a tadka pan, add the mustard, when it splutters, add to the rasam.