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
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)
Ghee -1 tbsp
mustard seeds -1/2 tsp
cumin seeds - 1 tsp
curry leaves -1 sprig
Tomatoes - 1 chopped finely
juice - of 1 lemon
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...