Ingredients:
(A)
1 tsp pepper
3 sticks of kandathippli sticks
2 tsp toor dal
1 dry red chillie
Little ghee
(B)
1 lime sized tamarind, extract about 500 ml juice
Salt to taste
Little asafoetida powder
(C)
1 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
Method:
Heat little ghee and roast all the ingredients in (A)
Let it cool and grind it into a powder.
In a pot, add the tamarind water, salt and asafoetida powder.
Let it come to a boil till the raw smell goes.
Now add in the powder and bring it to boil, till it is frothy.
Heat a small pan with the ghee, add in the mustard seeds and let it splutter.
Add in the curry leaves, stir for a moment and pour it on the rasam.
Remove and if you like garnish it with coriander leaves.
This is how the kandathippili looks:
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