COCONUT RASAM

 

Rasam is an appetizing South Indian soup.South Indian lunch would be incomplete without this invigorating dish.I have tried different kinds of rasam.This is the first time,I'm trying this.I incorporate copra or dry coconut in preparing Mysore rasam.But in this rasam,only fresh coconut should be used for the flavour.I thoroughly enjoyed relishing this flavorful,healthy rasam.

 

INGREDIENTS TO GRIND:

 

COCONUT GRATINGS--1 CUP

CORIANDER LEAVES CHOPPED--1 CUP

GARLIC CLOVES- 5

GINGER--SMALL PIECE

CUMIN SEEDS-11/2 TSP

PEPPERCORNS- 3/4 TSP

GREEN CHILLIES- 1

 

OTHER INGREDIENTS : 

TAMARIND- GOOSEBERRY SIZE

TOMATOES- 2 NOS

TURMERIC POWDER-1/4 TSP

SALT AS REQUIRED

 

FOR SEASONING :

 

GHEE-  3 TSP

ASAFOETIDA-3/4 TSP

MUSTARD- 3/4 TSP 

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

 

1. Soak tamarind in warm water and extract syrup.

 

2. Grind all the above cited ingredients in raw form and keep it aside.

 

3.Transfer the tamarind syrup to vessel.Add the chopped tomatoes to the syrup along with salt and turmeric powder.

 

4.Boil the syrup till the tomatoes are cooked and raw smell evades.

 

5.Now pour the coconut mixture to the tamarind syrup and simmer in mild heat for a couple of minutes till it turns frothy. Switch off the stove.Adjust the consistency by adding water.

 

6.Prepare the seasoning and add to hot rasam and mix well.