Name: Elaneer Rasam (tender Coconut Rasam) Recipe
Total time: 23 min
Yield: 4
Cuisine: Tamil

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Tender coconut water and pulp is combined with tomato & tamarind is cooked with rasam powder. The rasam's flavor is enhanced when the tempering of mustard, mint leaves & cumin seeds is mixed with it and garnished with coriander leaves. Have it with hot steaming rice or just as a hot piping soup it simply tastes sweet, tangy & spicy.

How to make Elaneer Rasam (tender Coconut Rasam) Recipe

Neeru Srikanth

Crawler

Tamil

<p>Tender coconut water and pulp is combined with tomato & tamarind is cooked with rasam powder. The rasam's flavor is enhanced when the tempering of mustard, mint leaves & cumin seeds is mixed with it and garnished with coriander leaves. Have it with hot steaming rice or just as a hot piping soup it simply tastes sweet, tangy & spicy.</p>

tomato medium size

Tender coconut water

Tender coconut pulp

tamarind small size

Curry leaves few

asafoetida Cake

turmeric powder

Rasam Powder

Salt

Water

coriander Few for garnishing

Ghee

Musturd

cumin Seeds

mint leaves leaves

Pour the water from the tender coconut into a cup and take out the tender coconut pulp. 

step 1

Blend tomato,  tamarind and 2 tsp of coconut pulp by adding water and making it in equal quantity of tender coconut water.  reserve the balance tender coconut pulp for final garnishing

step 2

Add the tomato-coconut-tamarind juice,  turmeric,  asafoetida and curry leaves in a container and bring it to boil.  stir occasionally. 

step 3

Once boiling,  add the rasam powder and mix well . Wait until frothy. 

step 4

Add the tender coconut water and boil again.  boil for just a minute and switch off the gas immediately. 

step 5

Temper with ghee,  mustard,  mint leaves and cumin seeds . 

step 6

Chop the remaining tender coconut pulp into small pieces.  garnish with chopped coriander leaves and tender coconut pulp pieces. 

step 7

Better Butter