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Kandatippili rasam recipe | pathiya samayal recipes

by Jeyashris Kitchen
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KANDATIPPILI RASAM RECIPE

Kandantippili rasam i wanted to post for a long time , but somehow i didn’t search for that in Singapore, but when my mom visited me last month bought this for me and i wanted to start a series of recipes which we used to give for moms after delivery , commonly called as Pathiya samayal in Tamil and Postpartum food in English.  My athai used make this for me when i delivered my second kid Varun, and  she used to tell this kandantippili rasam helps in digestion too. Now a days we generally do not follow pathiyam after delivery and in my case too when i deliverd my first child 12 years back my mom strictly followed pathiyam but for the second one after 4 years i never follow any strict pathiyam. This kandantippili i don’t know what is is the English term of this but you can get this easily in most of the small shops in chennai. I will be posting some Postpartum food which we generally follow at our house, more frequently here.
kandatippili rasam
Before moving on to the post, thank you so much for trying out the Gokulashtami recipes and i am overwhelmed to see the mails . Thank you so much again.
INGREDIENTS: SERVES 4

KANDATIPPILI 4-5 sticks
TOOR DHAL 1 TBLSP
BLACK PEPPER 1 TSP
JEERA 1/2 TSP
TAMARIND EXTRACT 1 AND 1/2 CUP
TURMERIC POWDER 1/4 TSP
GHEE 1/2 TSP
COOKED TOOR DHAL 1/2 TBLSP
MUSTARD SEEDS 1/4 TSP
CURRY LEAVES FEW
ASAFOETIDA A PINCH
SALT AS NEEDED

rasam
METHOD:
kandantippili

  • Dry roast the kandantippili , toor dal, black pepper .
  • Powder it finely in a mixer along with cumin seeds.
rasam rasam
  • Soak a small lemon sized tamarind and extract the juice from this.
  • In a vessel add the tamarind water, 1 tblsp of the ground powder, salt, asafoetida, turmeric powder.
rasam rasam 2
  • Let this boil for 7-9 minutes in a low flame.
  • Add 1 and 1/2 cup of water to the cooked toor dal and add this to the boiling mixture.
  • Let this become frothy , add curry leaves and switch off the flame.
  • Temper with mustard seeds in ghee.

rasam 1

  • Super flavourful rasam is ready for serving.

Rasam - pattiya samayal
Note:

  1. You can make the powder in bulk and make rasam whenever you want.
  2. If you want you can add 1 tomato (pureed) while boiling. But for pathiyam tomaotes will not be added.
  3. You can add 1/2 tsp of coriander seeds while roasting if you want.

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24 comments

Sherin Deepu August 29, 2013 - 10:30 am

gorgoeus clicks dear. Luv the colour of ur vessel. Nice recipe. will try for sure. for rasam I usually dont add coked daal.

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Pooja Agrawal August 29, 2013 - 11:23 am

superb clicks and very nice color of your vessel…Loved rassam recipe..it looks delicious!

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CHITRA August 29, 2013 - 11:31 am

I have never tried this so far. bookmarked !

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Hema August 29, 2013 - 11:32 am

Nice clicks Jeyashri, thanks for sharing a very traditional dish, will try this soon..

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Priti S August 29, 2013 - 11:41 am

Its new for me and looks gud …

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Hamaree Rasoi August 29, 2013 - 12:09 pm

Delicious and tangy looking rasam. Could have it at any point of the day.
Deepa

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anusha praveen August 29, 2013 - 1:02 pm

I love this rasam Jeyashri and that s a terrific idea of starting up a post partum recipe series. Love that cute casserole in purple too

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sangeetha pn August 29, 2013 - 1:12 pm

Lovely rasam in a lovely vessal! 🙂

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Uma Ramanujam August 29, 2013 - 1:59 pm

Good one Jeyashri… I just came out from the pathiya saappadu..:-) But it would be good if we include those foods in our daily menu. I am planning to do so.. you know what? My family members tired of getting this kadathippili and after a small search, we got it in naatu marunthu kadai here in chennai.

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Anonymous August 29, 2013 - 2:07 pm

this looks like a yummy healthy sip 🙂

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Veena Theagarajan August 29, 2013 - 3:24 pm

new to me super clicks

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Gayathri Ramanan August 29, 2013 - 3:28 pm

my mom makes kashayam with this..nice dish, well presented…good remedy for cold…I think its English name is Long Pepper..Also called tail pepper..
Here is the link
http://newsletter.pranashakty.org/siddha-single-herb-tips-4/

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Happys Cook August 29, 2013 - 4:33 pm

New recipe andlooks healthy

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Priya Suresh August 29, 2013 - 7:27 pm

Have tastes this pathiya rasam long back, wish i get those kandatippili.

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Divya Shivaraman August 29, 2013 - 8:08 pm

super interesting recipe…i have heard about this as medicine with lot of pepper…sure a keep recipe

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Shanthi August 29, 2013 - 8:14 pm

Very interesting..i am really proud about our blogger friends because we are trying to transfer our authentic food recipes(which was forgotten) to next generations…Thank you jeyashri..

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Nagalakshmi V August 30, 2013 - 12:03 am

this is a great series jey. i haven't heard of this before but even in my home there are very clear guidelines around food for a new mom 🙂

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Shruti August 30, 2013 - 1:04 am

Why didn't I know much about these cuisine till now??!!! 🙁 Anyways, will soon try making this one…

Don't miss to participate in ongoing event with a giveaway @ http://cookingwithsj.com/ongoing-event/sweet-celebration 🙂

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Rekha Vengalil August 30, 2013 - 2:13 am

Never tired this Rasam. New to me 🙂 should try this soon

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tinku shaji August 30, 2013 - 4:37 am

Yummy Recipe

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Raks anand August 30, 2013 - 10:25 am

Loved this series in your blog, way to go, loved the recipe too, Should be useful to many!

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Chitz August 31, 2013 - 11:01 am

Wow, looks fab.. A useful post !

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Sona S September 1, 2013 - 2:22 am

Very informative post, rasam looks healthy.

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Aps prabhu September 9, 2013 - 6:17 am

Its called Peepli in hindi, hippli in our language konkani and long Pepper in english….
i too have followed pathya strictly after delivery… but i dint like having similar kind of food everyday i was waiting for the change 😀

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