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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