Thenga Paal Rasam Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped tomatoes, green chilies, and turmeric powder. Cook until the tomatoes are soft.
• STEP 3.Add tamarind extract, salt, and rasam powder. Let it simmer for a few minutes.
• STEP 4.Add coconut milk and simmer for another 2-3 minutes. Do not let it boil.
• STEP 5.Garnish with coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• Adjust the quantity of rasam powder according to your taste preference.
• You can add a pinch of asafoetida for extra flavor.
• If you don't have fresh coconut milk, you can use canned coconut milk diluted with water.

Storage and Serving

• Thenga Paal Rasam is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam on the stovetop or in the microwave before serving.