Coconut Milk Rasam / Thengai Pal Rasam

Coconut Milk Rasam / Thengai Pal Rasam

Recipe Cuisine: Indian  |  Recipe Category: Lunch   | Prep Time: 5 mins    |  Cook time: 20 mins 

Coconut Milk Rasam, one of my favourite rasam. Whenever I feel bored of the traditional Paruppu Rasam and Pepper Rasam, I just do the slight variation and change it to coconut milk rasam. Rasam recipes are served or consumed with hot steamed rice. coconut milk rasam has to be spicy rasam, So the measurement of coconut milk to be added to the rasam is more important. coconut milk has good fatty acids which helps in maintaining the body weight. recent research shows, consuming less fat can make you more fat. coconut milk is one particular solution, which maintains the good cholesterol and eventually the body weight.another advantage of coconut milk is it improves immunity and improves heart health.

Ingredients

• Coconut Milk - 1 cup
• Tamarind extract - 1/4 cup
• Red Chili - 3
• Mustard Seeds - 1/2 tsp
• Curry leaves - 1 Spring
• Salt - As needed
• Oil - 2 tsp
• Coriander leaves - few
• Asafoetida - 1 pinch
• Turmeric Powder - 1 tsp
• Water - As needed 
• Cumin seeds - 1 tsp
• Tomato - 2 (Chopped)

To Grind:

• Pepper - 1 & 1/2 tsp
• Cumin seeds - 1 tsp
• Garlic - 3 cloves
• Curry leaves - 1/2 spring

Method:

Step 1:

• Heat oil in a Kadai, Add Mustard seeds, Curry leaves, Cumin seeds, red chili, Saute till they splutter.
• Meanwhile take a blender, Add the ingredients, grind as a coarse paste without adding water.
• Now add the grinded ingredients in the kadai, Asafoetida, turmeric powder, mix well. Cook that for 30 sec.

Step 2:

• Add chopped tomatoes, Mash it up. Then add tamarind extract, salt to taste, give a good mix and boil for atleast 10 minutes on medium flame.
• Add 2 cups of water to adjust the consistency and quantity. get to a boil.
• Now add a cup of coconut milk and give a good stir, simmer for 2 minutes and turn off the flame. do not boil too much as coconut milk may curdle.
• Finally, garnish with fresh coriander leaves and serve with rice.

Notes

• Firstly, boil the tamarind extract and tomatoes well. else the rasam will not taste good.
• Coconut milk is prepared by grinding 1 cup of fresh coconut with some water. furthermore, squeeze and extract the juice from it which results in coconut milk.
• Do not boil too much once you add coconut milk as they may curdle.