Coconut milk rasam | Thengai paal rasam-How to make-Step by step photos

Cuisine Style: Tamil Nadu,South India | Cooking Time: 8 to 10 minutes | To Serve: 3 | Type : Side dish, Soup | Take with : Rice

Ingredients

• Tomato – 1
• Coconut milk – 1 cup
• Garlic – 3 cloves [crushed]
• Curry leaves – 1 spring
• Coriander leaves – 2 tbsp [chopped]
• Mustard seeds – 1 tbsp
• Turmeric powder – ¼ tbsp
• Rasam powder - 1 tbsp [Dry raost pepper, coriander, cumin grind]
• Asafetida - 1/4 tsp
• Salt to taste
• Water – 1 cup

Preparation

• Wash, chop and boil tomato with 1 cup of water then mash well with hands and drain tomato skin.
• Heat pan with oil add mustard seeds, garlic, curry leaves & asafoetida
• Add tomato water, turmeric powder, salt, rasam powder mix well.
• Add coconut milk mix well let it boil on medium flame.
• Once it becomes to boil , turn off heat, add chopped coriander leaves.
• Serve hot with rice.

Tip

• Instead of green chilli add dry red chilli for seasoning.
• You can make this rasam without tomato.

How to make Coconut milk rasam- Step by step photos[Simple, Easy]

Heat oil, add mustard seeds, garlic, curry leaves

Add Tomato water

Add asafoetida

Add freshly ground rasam powder

Add salt

Add turmeric powder

Coconut milk

Let it boil

Add coriander leaves, cut off heat

Coconut milk rasam ready, serve hot with rice

Thengai paal rasam