The very mention of the dish ‘Rasam’ reminds one of South India. This indispensable dish, is a part of every main meal, in most of the South Indian homes. The rasam is prepared in different varieties/methods, with just a minor alteration in some of the ingredients. Though the tamarind juice extract plays a consistent role in most of the preparations. The abundance of coconuts in the South has lead to the use of the same, in many South Indian dishes. Here in this recipe the unique flavour of coconut milk adds a special taste to the dish. This recipe, I assure, will entice any rasam lover.
- 1 cup thick coconut milk from 1 cup of shredded/grated coconut
- Tamarind juice(thick) extract from lime size tamarind soaked in water
- ½ cup of crushed/smashed tomatoes
- 2 slit green chillies
- 5 flakes/pods of garlic
- 2 tbsp finely chopped coriander leaves
- 1 tsp turmeric powder
- A pinch of cinnamon powder
- 1 tsp aniseed powder
- 1/2 tsp pepper powder
- 1 tsp cumin powder
- 1 tsp rasam powder
- Salt to taste
- Heat oil in a pan. When hot add crushed tomatoes, green chillies, garlic, coriander leaves, turmeric powder, cumin powder, rasam powder, aniseed powder and pepper powder. Stir fry till oil separates.
- Pour in the tamarind juice with enough water and salt.
- Reduce the heat to sim/low flame for 2 minutes. Then bring to medium heat and look for the bubbles. Now immediately put off the fire and add the coconut milk. Mix well.
- Garnish with a few curry leaves and to enhance the taste add a tablespoon of ghee/clarified butter over the piping hot rasam.
- Serve hot with rice, papad and pickle.
Preparation Time: 20-25 minutes
Note: For tips on how to make the perfect rasam, click on ‘Milagu Rasam’…