Pollachi’s culinary heritage boasts a unique treasure: Coconut Milk Rasam. This isn’t just any rasam; it’s a soothing and flavorful dish packed with health benefits.
Excellent for digestion.
Soothes stomach ulcers.
Beneficial for those with acidity.
Uniquely flavorful.
Preparation Time
30 Minutes
Serve
4 person
- 1 cup Coconut Milk
- 1 tsp Black Peppercorns
- 1 tsp Cumin Seeds
- 4 cloves Garlic
- 1 Green Chili
- 2 ripe Tomatoes
- A small lime-sized Tamarind ball
- Few Curry Leaves
- Few Coriander Leaves
- 1 tsp Turmeric Powder
- 1 tsp Mustard Seeds
- 1 tsp Asafoetida (hing)
- Mixing Bowl(s): For mixing the ingredients and mashing the tomatoes and tamarind.
- Grinder/Mixer: To grind the peppercorns, cumin seeds, garlic, and green chilies into a coarse paste.
- Cooking Pot/Kadai: A medium-sized pot or kadai (wok) to simmer the rasam.
- Tempering Ladle (Thalipu Karandi): A small ladle specifically for tempering the mustard seeds and asafoetida.
- Spoons and Ladles: For stirring and serving.
- Measuring Spoons/Cups: To make sure the ingredients are measured accurately.
- Grind peppercorns, cumin seeds, garlic, and green chili into a coarse paste.
- Mash ripe tomatoes, soaked tamarind extract, curry leaves, and coriander leaves with your hands.
- Add the ground paste, water, and turmeric powder. Bring to a simmer (do not boil).
- Temper mustard seeds and asafoetida in oil, and add to the rasam.
- Stir in the coconut milk and salt. Mix well. Do not boil after adding coconut milk.
- Hot Rice Pairing: The most traditional and satisfying way to enjoy this rasam is served piping hot over a bed of freshly cooked rice.
- Soup Style: You can also serve it as a warm, comforting soup, especially during colder weather or when feeling under the weather.
- Garnishing: Garnish with fresh coriander leaves for added freshness and visual appeal. A small dollop of ghee on top can enhance the flavor.
- Side Accompaniments: Serve with crispy papadums or fried vadams (lentil fritters) for a textural contrast.
- Do not boil the rasam after adding coconut milk.
- Adjust the sourness and spiciness to your preference.
- Best served with hot rice.
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