Poondu Thippili Rasam

Traditional Tamil cuisine comprises numerous recipes that are as medicinal as they are flavourful. Medicine and food were not considered to be two distinctly separate aspects of living, in the manner in which it is often regarded in the modern era.

Food was seen as that which nourishes the body, mind and soul, while also being naturally a joyful experience to consciously partake in – as opposed to being just a means for instant gratification.

The deep satisfaction that we feel when we eat good food is related to its medicinal value, and also to how it is grown and the nutrition in the soil.Thippali is a king of ayurveda, curing anything from diabetes to covid, weightloss to menstrual cramps.

It grows under the trees at solitude and is amazingly abundant.

Here is a recipe, for a tasty, healthy Rasam (spiced soup) that does wonders against colds, and to improve digestion:

• Place a lemon sized piece of Tamarind in ½ a cup of hot water to soak.
• In a thick bottomed pan, heat ½ teaspoon of Gingelly oil. To this add 1 tablespoon of Toor Dal, 1 dried Red Chili, 1 tablespoon of Coriander Seeds and 5 dried Thippili fruits. Fry until the Toor Dal has turned golden brown, then transfer to a blender jar.
• In the pan, again heat ½ teaspoon of Gingelly oil and add 10-15 peeled cloves of Garlic. Fry for a minute on medium heat, then transfer to the blender jar containing the other spices.
• To the blender jar add ½ teaspoon of Cumin seeds and, adding a dash of water, grind everything into a fine paste.
• In a boiling pot, heat ½ teaspoon of Gingelly oil, then add 1 teaspoon of Mustard seeds and fry until they splutter, then add 1 sprig of Curry leaves. Fry briefly, then add the Tamarind water, having squeezed the pulp out of it.
• To the above add salt to taste, and bring to a boil on medium heat, then simmer for 3 minutes. Add the paste from the blender jar and mix it in well.
• When the contents come to a boil again, add 2 cups of water. Bring to a boil again on medium heat, and then simmer for 4-5 minutes before turning the heat off.

Serve your Garlic Thippili Rasam with hot millet rice, or drink it as a digestive soup!