Coconut Milk Rasam
Ingredients
- Extract coconut milk
- Tomatoes
- green chillies
- cumin seeds
- green chillies
- curry leaves
- tamarind water
- salt
- Garlic pods
- pepper corns
Preparation
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)
Step 2:- Boil 2-3 tbs of toor dal until Mashy and set aside
Step 3:- Roughly chop Tomatoes and green chillies
Step 4:- Heat a Clay pot temper mustard cumin seeds, green chillies and curry leaves
Step 5:- Add in tomatoes and cook until Mashy later add in tamarind water bring to boil
Step 6:- Add in cooked Toor dal and salt and boil for another 5 mins
Step 7:- Roughly pound few Garlic pods, pepper corns and cumin seeds and add this to boiling rasam Boil for another 5 mins
Step 8:- Lastly add Coconut Milk and switch of the flame garnish with corrinder leafs that's all it's ready
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