Coconut Milk Rasam (Thengai Paal)

Ingredients

• coconut milk - 1 cup 1st milk extraction & 1 cup 2nd milk extraction

• 2 tomatoes, chopped into cubes

• 2 cups tamarind extraction

• 1/4 tsp grated ginger

• salt to taste

• coriander leaves

• jaggery as per taste

• curry leaves Spices

• 1 tsp peppercorns

• 1 tsp cumin seeds

• 1/4 tsp fenugreek seeds

For tempering

• 1/4 tsp cumin seeds

• 1/4 tsp mustard seeds

• 1/4 tsp fenugreek seeds

• a pinch of asafoetida

• ghee

Method

Dry roast peppercorns, cumin & fenugreek seeds. Pound into a coarse powder. In a cooking pot, heat ghee. Add mustard, cumin, fenugreek seeds and asafoetida.

Add chopped tomatoes, curry leaves, grated ginger and salt and cook till the tomatoes are soft and mushy.

Add tamarind extract, pounded spice powder, jaggery, water. Cook for 5 minutes. Add 2nd extract of coconut milk and boil till the froth begins to form on the top. Now add the first coconut milk extract and cook only for a minute. Switch off the flame when the rasam is about to boil.

Garnish with fresh coriander leaves.