### TranslatedIngredients: 1 Kandathipli - (medicinal herb),2 Arisithipli - (medicinal herb),1 tablespoon Chana dal (Bengal Gram Dal),1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Whole Black Peppercorns,1 teaspoon Ajwain (Carom seeds),Curry leaves - few,1/2 teaspoon Asafoetida (hing),Salt - to taste,Tamarind - one lemon size,1-1/2 cup Water,1/3 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander (Dhania) Leaves,2 teaspoons Ghee,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera) - for tempering,1 Dry Red Chilli ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kandathipli and Arisi Thipli Rasam recipe, dry roast kandathipli, arisithipli, chana dal, carom seeds, pepper and curry leaves.Grind it to a fine powder using mortar pestle. In a saucepan, combine hing, diluted tamarind water (1 cup), salt, turmeric & curry leaves on medium heat. Next add the freshly ground rasam powder made with Kandathipli and Arisi Thipli , 1/2 cup water and bring it to a boil . Switch off once the rasam is frothy. Once it is done, add coriander leaves. Finally heat ghee in a tadka pan. Add mustard seeds, cumin seeds and red dry chilli. Allow the mustard seeds to crackle, turn off the flame and add the tadka to the piping hot rasam. Serve Kandathipli And Arisi Thipli Rasam on its own as a drink or along with Steamed Rice and Cabbage thoran for a weekday meal.
