Coconut Milk Rasam

Ingredients

  • Extract coconut milk
  • Tomatoes
  • green chillies
  • cumin seeds
  • green chillies
  • curry leaves
  • tamarind water
  • salt
  • Garlic pods
  • pepper corns

Preparation

  1. Step 1:- Extract coconut milk from coconut and set aside (Just roughly chop Coconut add in some lukewarm water and blend into smooth paste later squeeze the milk by using musklin cloth that's all coconut milk is ready)

  2. Step 2:- Boil 2-3 tbs of toor dal until Mashy and set aside

  3. Step 3:- Roughly chop Tomatoes and green chillies

  4. Step 4:- Heat a Clay pot temper mustard cumin seeds, green chillies and curry leaves

  5. Step 5:- Add in tomatoes and cook until Mashy later add in tamarind water bring to boil

  6. Step 6:- Add in cooked Toor dal and salt and boil for another 5 mins

  7. Step 7:- Roughly pound few Garlic pods, pepper corns and cumin seeds and add this to boiling rasam Boil for another 5 mins

  8. Step 8:- Lastly add Coconut Milk and switch of the flame garnish with corrinder leafs that's all it's ready

  9. Note:- Don't boil the rasam after you add coconut milk, the heat from claypot is enough for it to simmer.. If you boil it the milk may curdle and taste may vary

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