Coconut Milk Rasam

Coconut Milk Rasam

Rasam is a South Indian soup, traditionally prepared tamarind using  juice as a base, with the addition of tomato, chilli powder, pepper, cumin and hing and other spices as seasonings. There are many types of the soup based on the types of ingredients used like pepper rasam, tomato rasam, lemon rasam, coconut milk rasam, garlic rasam and so on. Apart from being used as a curry in Indian food it is also used as an appetizer. It is also an integral part of all South Indian feasts.  Some types of rasams has health benifits based on the ingredients used; like pepper rasam gives a great relief for cold and fever; Garlic rasam cures digestion problems as well. It is eaten with rice or separately as a spicy soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice.Coconut milk plays a huge role in Indian delicacies like stews, payasams, soups, pulaos etc. It is an integral part because of its taste and the odor it produces to the dish prepared.Coconut milk is prepared by grinding the grated coconut (which is soaked in one cup of boiling hot water) at room temperature and filtering to obtain a clear liquid. This extraction is usually done two or three times after which the  oil is expected to reduce. Coconut milk is good for brain development in children and infants.Coconut milk rasam is a unique tasty recipe which came to my mind while thinking of a recipe for this blog. Here is the recipe for the Coconut milk rasam:

INGREDIENTS:

• Moong dal           - 1 cup

• Green chillies      -6nos (slit lengthwise)

• Turmeric powder -1/4 tsp

• Pepper powder    -2 tsp

• Salt                      - to taste

• tomatoes             -2 nos(medium)

• coconut milk        -from 1 coconut (2 extracts)

FOR SEASONING:

• Ghee                   -1 tbsp

• mustard seeds    -1/2 tsp

• cumin seeds       - 1 tsp

• curry leaves        -1 sprig

FOR GARNISHING:

• Tomatoes           - 1 chopped finely

• juice                    -  of 1 lemon
  

METHOD:

• Wash and cook moong dal adding turmeric powder with 3 green chillis , 1 tomato and also add pepper powder.

• When cool mesh them and blend with another tomato

• Add salt, finely chopped tomatoes, curry leaves, rasam powder  and boil with second extract of coconut milk for 5 minutes.

• After 5 minutes add the first extract and mix for 2 minutes and put off the flame.

• Season in ghee with given ingredients.

• Add the lime juice.

Coconut milk rasam is ready to go!! This goes well with hot steaming rice and ghee...