Coconut Milk Rasam
An aromatic rasam with the mild tang of tomatoes and the sweetness of coconut milk.
Ingredients
- 5 tomatoes, diced
- 400 ml store-bought coconut milk diluted with 200 ml water
- 2-3 cloves of garlic, thinly sliced
- ¼ tsp fenugreek (methi) seeds
- ½ tsp mustard seeds
- 10 curry leaves
- 2 tbsp ghee
- 1 tsp chilli powder
- 2 tbsp fresh coriander leaves, roughly chopped
- 2 tbsp rasam powder
- ¼ tsp asafoetida (hing) powder
For the rasam powder
- 4 tsp pigeon peas/toor dal/arhar dal
- 2 tsp black peppercorns
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 6-8 dried red chillies
- ¼ tsp asafoetida (hing) powder
Instructions
- Dry grind all the ingredients for the rasam powder finely and store in an airtight jar.
- Heat the ghee in a deep pot and add the ingredients for the tempering - mustard and fenugreek seeds, asafoetida and curry leaves and let them pop and crackle taking care not to burn them.
- Lower the flame and gently saute the garlic for 10 seconds before tipping in the tomatoes. Season with salt and stir in 2 tbsps of the rasam powder. Cover and cook on a low flame till the tomatoes are mushy.
- Pour in the coconut milk and continue to simmer for 5-10 minutes, stirring to prevent the coconut milk from splitting.
- Toss in the chopped coriander, cook for a minute more and turn off the heat.