‘Thippili’ is a rare flowering vine called ‘Long Pepper’. The root of this plant is called ‘Kanda Thippili’ and the dried fruit of the plant is called ‘Arisi Thippili’. It looks like small stick. This plant is known for its medicinal properties and is used commonly in Ayurvedic medicine. This herb is believed to be medicine for cough and common cold and also stimulating digestion. Women during post-natal period gather flab and this herb is used and is believed to dissolve the unwanted flab and firm up. This is also beneficial for de-stresser in body pains without the side effects of modern medicines. It is particularly useful for knee and back pain. Ingredients for Kanda Thippili Rasam: Method: 1. Boil tomatoes in 2 cups of water. 2. Add tamarind, turmeric, salt, asafoetida to it and let it boil for 10 minutes. 3. In a pan heat 2 tsp ghee, fry toor dal, coriander seeds, black pepper, cumin seeds, dry red chilli, arisi thippili and kanda thippili till it turns light brown. 4. Let it cool down and grind it with coconut into a powder and add to the boiling contents. 5. Add little jaggery to balance salt, tamarind and chilli. 6. Add 3 more cups of water and boil on low-medium heat until the rasam is frothy and bubbly. 7. Turn off when the content froths up. Remove from heat. Do not over boil rasam. 8. Heat some ghee. 9. When hot, add mustard seeds and wait for them to pop. 10. Add curry leaves and hing. 11. Add this is the rasam and mix well before serving. 12. Serve Kanda Thippili Rasam along with hot, steamed rice and a side of vegetables for a healthy and simple meal. Related Articles History of Indian Food Food in Ancient India Food in Vedic Period Recipes in Vedic Period Indian Food Indian Herbs |