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Coconut milk Rasam – Thengaipal rasam
This is a mild version of rasam which has dual advantages – one, helps in digestion, and second, coconut milk is soft to the stomach.
I learnt it at in-laws, a yummy rasam recipe with hot rice and a spicy dish, is just awesome.
Ingredients
Cocunut milk:
1st thick milk – 1 small cup
2nd and 3rd thin milk – 1 medium sized bowl
Jeera/ Cumin seeds – 2 teaspoons
Black pepper seeds – 2 teaspoons
Garlic – 5-7 pods
Red chilli – 2
Green chilli – 1
Tamraind – required amount
Tomato – 1 big
Shallots – 3
Curry leaves – 9-10
Method
1. Soak the tamarind in the thin milk and squeeze out the juice completely. Throw the tamarind residue.
2. Squeeze a tomato into the tamarind milk.
3. Add turmeric powder, coriander powder, asafetida and salt.
4. Taste for salt and tanginess.
5. Coarsely grind garlic, chillies, jeera and pepper seeds.
6. Heat oil in a kadai, crackle mustard seeds and fry chopped shallots and curry leaves.
7. Once the onion is transparent, fry the coarsely ground mixture and till the raw smell goes.
8. Pour the rasam mixture prepared. Turn off the stove when the rasam just starts to boil.
9. Allow it to cool for a few minutes and then add the thick milk.
10. Garnish with coriander leaves.
Yummy coconut milk rasam is ready. With hot rice and spicy pakoda or egg fry, it tastes just wow!