coconut rasam

coconut rasam

Ingredients

For the Coconut Mixture:

Grated coconut: 1 cup

Small onions: chopped

Green chilies: chopped

Fenugreek seeds

Black pepper powder

Garlic

Cumin seeds

Water: a bit, for grinding

For Tempering (Tadka):

Oil

Mustard seeds

Dried red chilies: broken

Curry leaves

Chili powder

Black pepper powder

Coriander powder

Turmeric powder

For the Rasam:

Extracted coconut milk (from the mixture above)

Tamarind water

Water: more, to adjust consistency

Salt: to taste

Preparation

Start with 1 cup of grated coconut .Add chopped small onions and green chilies .Include some fenugreek seeds.Add black pepper powder.
Add garlic .Finish with cumin seeds.Add a bit of water and grind the mixture into a fine paste.Strain the ground mixture to extract the coconut milk .Heat oil in a pan .Add mustard seeds and let them splutter.Add broken dried red chilies.Add curry leaves.Add chili powder.Add black pepper powder.Add coriander powder.Add turmeric powder.Mix all the spices well in the oil .Pour the extracted coconut milk into the pan with the tempered spices.Add tamarind water and mix everything thoroughly.Add more water to adjust the consistency .Add salt to taste.Bring the rasam to a gentle boil, stirring occasionally, then remove from heat .The finished Thengapal Rasam is presented in a serving bowl.

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