Thirikadugam Rasam–Medicinal Rasam / Soup

The weather is so cold and chilly outside and all that we would love is comfort food!! What can be more comforting than home made rasam... Thirikadugam includes 3 very important medicinal products – sukku (dry ginger), milagu (black pepper – whole) and thippilli (Indian long pepper).  these 3 medicinal ingredients are known for its capability to cure cold, cough and also provide good digestion. This rasam was quite flavorful, quick, easy and vibrating rasam. I am saying vibrating rasam for a reason.. When I was enjoying this rasam, my tongue started feel a minor vibration (like you will feel with fizz or with mint). I am still having this vibration around 20 minutes after lunch.. So a vibrating rasam.. Also it is said that Sukku should not be consumed during night. So please relish this rasam for lunch!!

Ingredients
Thippilli / Indian Long Pepper - 2 table spoons
Sukku pieces/ Dry Ginger chunks- 1 table spoon
Black Pepper - 1 table spoon
Mustard Seeds - 1 tea spoon + 1/2 tea spoon
Turmeric Powder - 1/4 tea spoon + 1/2 tea spoon
Asafetida - 1/4 tea spoon
Salt - 1 1/2 tea spoons
Tamarind - Size of a small lemon
Tuvaram Parupu / Toor Dal - 3 table spoons
Curry Leaves - 10 - 12
Coriander Leaves - 2 table spoons
Red Chili - 2
Cumin Seeds - 1/2 tea spoon
Tomato - 2 (chopped)
Ghee - 1 table spoon + 1 tea spoon


Method
Pressure cook the dal with 1/4 tea spoon turmeric for 3 whistles or until well done. Mash it well, add 1 cup of water and set aside
Soak the tamarind in 1 cup water (Luke warm preferred). Extract pulp and set aside
Dry roast sukku pieces, thippilli, black pepper and 1 tea spoon mustard seeds (ALL SEPERATELY) and set aside to cool.
Grind to a powder and keep it covered until use

To a pan (preferably in eeya sombu), add tamarind pulp, salt, 5 curry leaves, asafetida, 1/2 tea spoon turmeric powder and tomato. Bring this to a boil
Allow it to cook for 5 minutes (until the raw flavor of the tamarind and turmeric is gone)
Add the mashed dal along with water and add another cup of water and bring it all to a simmer
Heat 1 table spoon ghee in a pan and slightly sauté the grinded powder for 30 seconds and add this powder to the rasam
Allow it to simmer for 3 - 5 minutes
In another small pan, heat 1 tea spoon ghee, add 1/2 tea spoon mustard seeds. Once it splutters, add cumin seeds, curry leaves and red chili. Add this to the rasam and garnish with coriander leaves
Serve hot!!!