- Making Tamarind Pulp Firstly soak 1 tablespoon tightly packed tamarind in ½ cup hot water for 20 to 30 minutes. Later squeeze the softened tamarind and extract the pulp in the water. Making Thengai Paal Rasam In a pan pour the tamarind pulp. then pour 1.5 cups water. Add ¼ teaspoon turmeric powder and 2 tablespoons rasam powder. Mix everything and keep the pan on stove top on a medium-low to medium flame. Let the rasam come to a boil. After the rasam begins to boil, continue to boil it further for 2 to 3 minutes more. Then switch off the flame. Add 1 cup thick coconut milk (first extract) and mix very well. Add salt as per taste. Mix, cover and keep aside. Tempering For Thengai Paal Rasam In a small pan or tadka pan, heat 2 tablespoons coconut oil. Instead of coconut oil, you can use any other oil or ghee. Keep the flame to a low and add ½ teaspoon mustard seeds. let them crackle. Then add 1 to 2 dry red chilies (broken and seeds removed), 1 pinch asafoetida (hing) and 7 to 8 curry leaves. Stir and fry for a few seconds till the color of red chilies change and then switch off flame. Pour the tempering ingredients in the rasam. Cover for 3 to 4 minutes and let the tempering flavors infuse. Then lastly add 2 to 3 tablespoons chopped coriander leaves and mix. Serve thengai paal rasam with steamed rice.
Coconut milk rasam
#myrecipe
By Shaalini Shaalu
Jan, 9th
580
Servings
4 persons
Cook Time
25 minutes
Ingredients
10
- 12
Ingredients
- Tamarind
- Water
- Rasam powder
- Turmeric
- Coconut milk
- Oil
- Salt
- Mustard seeds
- Red chilli flakes
- Coriander
- Curry leaves
- Hing
