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coconutmilk rasam
CuminPeppers

coconut milk rasam

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: South Indian
Ingredients Method

Ingredients
  

For grinding:
  • 1 tsp cumin
  • 1 tsp peppercorns
  • 2 tsp coriander seeds
  • 3 shallots
  • 4 garlic cloves
  • 1 green chilly
For making rasam:
  • 1 tbsp coconut oil
  • ½ tsp mustard seeds
  • few curry leaves
  • 1 dry red chilly
  • A pinch Asafoetida
  • 1 tomato chopped
  • 1 tbsp tamarind extract
  • ¼ tsp turmeric powder
  • 3 cups coconut milk "thin"
  • 2 tbsp coriander leaves chopped

Method
 

For grinding:
  1. To begin with, In a blender jar, add 1 tsp of cumin, 1 tsp of peppercorns, 2 tsp of coriander seeds, 3 shallots, 4 garlic cloves, 1 green chilly
  2. Blend it coarsely and keep aside
For making rasam:
  1. Firstly, Heat 1 tbsp of coconut oil in a pan
  2. Splutter ½tsp of mustard seeds, 1 dry red chilly, few curry leaves, and a pinch of asafoetida
  3. Add chopped tomato, add salt saute it till it gets cooked well and mushy
  4. Now add the ground mixture and mix well
  5. Pour 1 tbsp of tamarind extract and ¼ tsp of turmeric powder
  6. Now pour 3 cups of thin coconut milk
  7. heat it in medium flame till it starts boiling, once it starts boiling turn off the flame
  8. Finally, garnish with coriander leaves