Coconut Milk Rasam

Posted on Feb 4th, 2014

by Sowmya Venkatachalam

Categories:

Coconut Milk Rasam, one of my favourite rasam. Whenever I feel bored of the traditional paruppu rasam, I just do the slight variation and change it to coconut milk rasam. The flavour of coconut milk cooked with tomato and tempered with ghee is a divine taste. Any stir-fry vegetable poriyal is a perfect combination for this yummy rasam!

Coconut Milk Rasam

Preparation Time	10 mins
Cooking Time	30mins
Servings	4

Coconut Milk Rasam

Ingredients:

Tamarind	1 small lemon size
Tomato	1
Salt	To Taste
Chopped Coriander Leaves	1 tablespoon
Coconut Milk*	1 1/2 cups*
Rasam Powder	1 teaspoon

* I have used readymade coconut milk available in the market.
**1 cup = 250 ml

For Grinding:

Ghee	1 teaspoon
Coriander Seeds	2 teaspoon
Thur dal	1 teaspoon
Pepper	1 teaspoon
Cumin Seeds	1/2 teaspoon

For Seasoning:

Ghee	1 teaspoon
Mustard Seeds	1 teaspoon
Cumin Seeds	1/2 teaspoon
Curry Leaves	1 tablespoon
Hing	a pinch

Coconut Milk Rasam

Method:

Soak tamarind in water and extract the juice and keep it aside

Heat ghee in a pan and fry the grinding ingredients except cumin seeds. Once the dal turns golden brown color, take out all the fried ingredients allow them to cool off. Add it to the mixer along with cumin seeds and grind it to a fine and smooth powder

Heat ghee in pan and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and fry for 20 seconds. Add curry leaves and hing and stir well. Add chopped tomatoes and saute the tomatoes for a minute

Add the tamarind extract, salt and rasam powder and boil it till the raw smell goes off.

I have already ground 1/2 coconut and extracted the coconut milk. We can also use store bought coconut milk. Once the tamarind smell and raw rasam powder smell goes off, add coconut milk and stir well