By Krati Purwar
April 9, 2024
Rasam is a popular accompaniment with steamed rice in South India. It has many variants of which coconut rasam is a delicious one flaunting delicious taste, irresistible aroma, and tangy flavour. Here is an easy recipe for you to try out.
2 medium-sized tomatoes, chopped 1/2 cup grated coconut 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder Few curry leaves Salt to taste 1 teaspoon mustard seeds Chopped coriander leaves for garnish 1 tablespoon ghee or oil 1 teaspoon black peppercorns 1 small lemon-sized ball of tamarind A pinch of asafoetida (hing) 2-3 dried red chillies
Soak tamarind in warm water for 15 minutes and blend mustard seeds, grated coconut, black peppercorns, cumin seeds, and dried red chillies.
Heat ghee in a pan, add mustard seeds, curry leaves, asafoetida, and cumin seeds. Saute them.
Pour in chopped tomatoes and cook them with a pink of salt until they are soft and mushy.
Add tamarind juice to the mixture and water or coconut water to adjust the consistency.
Let everything boil for at least 5-10 minutes and turn off the flame.
Garnish the coconut rasam with coriander leaves and serve with rice.