Thengai paal rasam | Coconut milk rasam

Thengai paal rasam or coconut milk rasam is a very traditional, delicious and unique South Indian rasam variety. It is just like making our regular rasam but here we add coconut milk at the end, this enhances the flavour quotient of the rasam. More over traditionally we don't add rasam powder instead the peppercorns cumin seeds and garlic are pound together and added to the rasam. Check out how to make traditional thengai paal rasam recipe below.

Ingredients

Coconut milk -3/4 cup

Tamarind extract-1/2 cup

Tomato-1 no chopped 

Turmeric powder-1/2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1 tsp

Red chillies-2 nos

Curry leaves and coriander and few

Salt to taste

Asafoetida a pinch

Ghee -1 tsp

For Paste-(Pound coarsely)

Pepper -1 tsp

Cumin seeds-1 tsp

Green chillies-2 nos

Garlic -6 cloves

Recipe Video

Method

First grind or poubd the ingredients given under For paste coarsely.

Heat ghee in a kadai add mustard seeds,cumin seeds,red chillies, asafoetida, curry leaves and allow it to splutter.

Now add the ground paste saute for few seconds.

Add the tomatoes saute well .

Add turmeric powder and pour the tamarind extract .

Add 1 1/2-2 cups of water and required salt.

Bring the rasam to rolling boil.

Finally add coconut milk and switch off the gas immediately after first boil. 

Garnish with coriander leaves and serve hot.

Preparation Time-20 mins

Serves- 4-6