Long pepper rasam

Ingredients: 

Tamarind              -  1 big lemonsized
Thoor dal              -  1 table spoon
Jeera                    -  1 table spoon
Pepper                 -  1 table spoon
Kandathipilli          -  1 table spoon
Red chillies            -  2 nos
Ghee                     -  2 table spoons
Mustard seeds       -  1 table spoon
Curry leaves          -  a few leaves
Asafoitida              -  1 pinch
Salt to taste


1.  Soak tamarind in warm water and squeeze about 200 juice.
2.  Heat 1 table spoon of ghee in a kadai and add the kandathipilli and fry till they turn dark brown.
3.  Strain the kandathipilli and then add the thoor dal, pepper and red chillies and fry till golden brown.
4.  Grind the fried items along with jeera, and fried kandathipilli to a nice paste.
5.  Take the tamarind juice in a vessel and add salt and asafoitida and bring to boil.
6.  Add the ground paste to the boiling tamarind juice and boil for another 5 mins.
7.  Add some 100 ml of water and reduce the flame.
8.  Once it is ready to boil remove from stove.
9.  Heat the balance ghee in a kadai and add the mustard seeds and once it crackles add the curry leaves and add the whole thing to the rasam.
10.Kandanthipilli rasam ready.  Its very good for health during winter and it soothes our muscles when very tired.