Tippili Rasam is a traditional South Indian soup known for its warming and medicinal properties. Made with long pepper (Piper longum), known as “Tippili ” in Tamil, this rasam is cherished for its ability to soothe the throat and aid digestion. The long pepper, which has a spicier and more complex flavor compared to black pepper, is the star ingredient, imparting a unique depth to the dish.Typically, tippili rasam is prepared with a base of tamarind juice, tomatoes, and a blend of spices including cumin, black pepper, and turmeric. The long pepper is crushed and added to the mix, simmered until the flavors meld beautifully. It’s often finished with a tempering of mustard seeds, curry leaves, and dried red chilies. This rasam is traditionally served with steamed rice or enjoyed as a warm, spiced broth, especially during the monsoon season or when one feels under the weather.

Ingredients
To Crush And Grind
2 big cloves of garlic
1/2 tsp regular black pepper
4 long peppers, about 1”
1/2 tsp coriander seeds (sabot dhania, kothamalli vidhai)
1/8 tsp fenugreek seeds (methi dhana, venthiyam)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tsp pigeon peas (tur dal, thuvaram parupu)
For The Gravy
1 cup tamarind juice
Unrefined salt to taste
1 cup water
1/8 tsp turmeric powder (haldi, manjal podi)
1 sprig curry leaves
A handful of coriander leaves
1/2 tsp asafoetida (hing, perunkayam)
To Temper
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp cumin seeds
Method
Heat a wok
Add all the ingredients mentioned under “to crush and grind”:except cumin seeds
Saute
Roast till all the ingredients are evenly done and turn aromatic
Add cumin seeds, give it a stir and remove from heat
Transfer to a plate and cool
Then transfer to a blender and pulse and set aside
In a pan, add tamarind juice, turmeric powder, salt and water
Mix well
Boil on medium-low flame for 10 minutes till the raw smell of the tamarind evaporates
Add the pulsed powder, curry leaves, coriander leaves and asafoetida
Mix well
Cook till a frothy layer appears
Immediately switch the flame off
Set aside
Heat a small wok and add mustard seeds
When they begin to splutter, add cumin seeds and roast for a few seconds
Pour this into the rasam
Serve hot with steamed red, brown or millet rice
Enjoy!