Coconut Milk Rasam
Ingredients
- Extract coconut milk
- Tomatoes
- green chillies
- cumin seeds
- green chillies
- curry leaves
- tamarind water
- salt
- Garlic pods
- pepper corns
Preparation
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)
Boil 2-3 tbs of toor dal until Mashy and set aside
Roughly chop Tomatoes and green chillies
Heat a Clay pot temper mustard cumin seeds, green chillies and curry leaves
Add in tomatoes and cook until Mashy later add in tamarind water bring to boil
Add in cooked Toor dal and salt and boil for another 5 mins
Roughly pound few Garlic pods, pepper corns and cumin seeds and add this to boiling rasam Boil for another 5 mins
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
