Coconut Milk Rasam Recipe / Kobbari Palu Charu Recipe / Kayi Halu Rasam Recipe / Thengai Paal Rasam

 

Thengai Paal rasam

Tempering

Coconut oil - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 1/8 tsp

Red chilly - 1

Curry leaves few

Chopped small onions - 2

Hing - 1/4 tsp

Ingredients crushed coarsely

Pepper - 1 tsp

Cumin seeds - 1 tsp

Coriander seeds - 3/4 tsp

Red chilly - 2

Garlic - 5

Curry leaves few

( I crushed all the above ingredients using a mortar and pestle)

Other ingredients

Crushed ripe tomato - 1 large

Tamarind - a small gooseberry size

( soak it in water and extract the juice)\

Water as needed

Thick coconut milk - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Chopped coriander and curry leaves for garnish

Coconut Milk Rasam

Method

Take a bowl add the crushed tomato , tamarind juice, salt, turmeric powder, few coriander leaves and crushed ingredients, coconut milk and needed water, mix and keep it aside

Heat oil in a pan and temper it with above ingredients , now pour the tomato/ coconut milk mixture.

Give a boil and switch off the stove, do not over boil there are chances of curdling. Keep stirring the mixture to avoid curdling.

Garnish with coriander and curry leaves.

Enjoy with hot rice or drink it as a soup!

Note:

This Coconut milk rasam is an excellent home remedy for mouth and stomach ulcers.

Thanks for visiting!