Coconut milk rasam (thengai paal)

Source: Veg Recipes of India

Ingredients:

Tamarind pulp:

• 1 tbsp tightly packed tamarind
• 0.5 cup hot water

Other

• 1.5 cups water
• 0.25 tsp turmeric powder
• 2 tbsp rasam powder
• 1 cup thick coconut milk (first extract)

Tempering

• 2 tbsp coconut oil
• 0.5 tsp mustard seeds
• 1 to 2 dry red chillies - broken and seeds removed
• 7 to 8 curry leaves

Garnish:

• 2 to 3 tbsp chopped coriander leaves

Method

Making tamarind pulp:

1. Firstly soak 1 tablespoon tightly packed tamarind in ½ cup hot water for 20 to 30 minutes.
2. Later squeeze the softened tamarind and extract the pulp in the water.

Making coconut milk rasam:

1. In a pan pour the tamarind pulp. then pour 1.5 cups of water.
2. Add ¼ teaspoon turmeric powder and 2 tablespoons rasam powder.
3. Mix everything and keep the pan on the stovetop on a medium-low to medium flame.
4. Let the rasam come to a boil.
5. After the rasam begins to boil, continue to boil it further for 2 to 3 minutes more.
6. Then switch off the flame. add 1 cup thick coconut milk (first extract) and mix very well.
7. Asalt as per taste. mix, cover and keep aside.

Tempering for rasam:

1. In a small pan or tadka pan, heat 2 tablespoons coconut oil. instead of coconut oil, you can use any other oil or ghee.
2. Keep the flame to a low and add ½ teaspoon mustard seeds. let them crackle.
3. Then add 1 to 2 dry red chillies (broken and seeds removed), 1 pinch asafoetida (hing) and 7 to 8 curry leaves.
4. Stir and fry for a few seconds till the colour of red chillies changes and then switch off the flame.
5. Pour the tempering ingredients in the coconut milk rasam.
6. Cover for 3 to 4 minutes and let the tempering flavours infuse.
7. Then lastly add 2 to 3 tablespoons of chopped coriander leaves and mix.
8. Serve thengai paal rasam with steamed rice.