COCONUT MILK RASAM- a simple South Indian cuisine soup made with thick coconut milk , tamarind extract and spices

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 COCONUT MILK RASAM




Rasam is  thin, soup-like dish that are very popular in South India. Most of the rasam varieties are beneficial for the health as they are good for curing colds and coughs. On this post, I have shared one of my favorite rasam recipes, Coconut Milk Rasam, a specialty from Tamil Nadu. Made with thick coconut milk, tamarind extract, rasam powder and spices. 

This coconut milk rasam is cherished for its creamy texture, coconut flavor, and a perfect blend of tanginess and spiciness.




Ingredients:

Coconut - 1 shell
Tamarind- Amla sized 
Tomato - 1 small size 
Shallots - 5
Garlic - 4 
Green chilli - 1
Mustard seeds - 1 tsp
Coriander leaves -a handful 
Turmeric powder - 1 tsp
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Salt to taste
Coconut oil - 1 tbsp
Curry leaves - 2 springs 
Asafoetida powder- a pinch 

Preparation:

1. Wash and Soak tamarind in water and squeeze out the tamarind paste and keep it aside.
2. Make 2 cups of coconut milk from fresh coconut. 
3. Coarse grind shallots ,garlic , green chilli, coriander leaves.
4. Take a bowl and add Fresh coconut milk, tamarind paste, turmeric powder, jeera powder, pepper powder. Mix everything well and keep it aside.
5. In a pan, add coconut oil, once the oil heats add mustard seeds, wen it splits , add curry leaves and shallots paste ( the one we made already), saute it.
6. Shallots and garlic sauted in coconut oil gives nice aroma. 
7. Now add finely chopped tomato den the coconut milk mix (step : 4)
8. Add salt and a pinch of asafoetida powder den garnish with coriander leaves.
9. After adding coconut milk, just make one boil else the coconut milk will curdle… 
10. Serve with hot rice , personally I would prefer with fish fry or potato fry. Any fryums taste good with this rasam .

Tip:

        1. While making coconut milk it’s not necessary to take thick milk , it can be in running consistency.
        2. While boiling rasam, we should just give one boil else the rasam will curdle.


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