Coconut Milk Rasam | Thenga Paal Rasam
A delicious South Indian style soup with coconut milk...
Servings 4
Ingredients
- 4-6 cloves garlic
- 6-8 shallots
- 1 tsp cumin seeds
- 1 tsp black pepper
- 1 tbsp coconut oil
- A fat pinch hing powder
- 1 tsp mustard seeds
- 1/2 tsp methi
- 3-4 dry red chillies
- 2 sprigs curry leaves
- 1 small pc tamarind soaked in half cup boiling water for 10 minutes
- 1/2 tsp turmeric powder
- Salt and pepper to taste
- 1 cup thin coconut milk refer notes
- A handful coriander and mint leaves
Instructions
- Peel the garlic and shallots. In a mortar and pestle, pound them coarsely along with the cumin and pepper.
- In a chatti, heat coconut oil. Splutter mustard seeds.
- Add the hing, methi, curry leaves and dry red chillies and saute for a few seconds.
- Add the pounded mixture and saute till raw smell is gone and the mixture is wilted.
- Add turmeric, salt and pepper and give a good mix.
- Squeeze the tamarind of its pulp into the soaking water and discard the waste. Pour the water into the pot, bring to boil.
- Cook for around 5 minutes, till raw smell is gone.
- Pour the coconut milk, give a good mix. Adjust the seasoning.
- Allow the rasam to just heat - do not boil. Switch off and add the coriander leaves.
- Close and allow the rasam to rest till the time of serving. Enjoy warm.
Notes
I made coconut milk with coconut milk powder - 1 cup of warm water with a heaped tbsp of coconut milk powder.