Coconut Milk Rasam

Ingredients

Tamarind 1 small lemon size
Tomato 1 
Salt To Taste
Coriander Leaves chopped 1 tbsp
Coconut Milk 1 1/2 cups or  375 ml
Rasam Powder 1 tsp

For Grinding:
Ghee 1 tsp
Coriander Seeds 2 tsp
Thur/ arhar dal 1 tsp
Pepper 1 tsp
Cumin Seeds 1/2 tsp

For Seasoning:
Ghee 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 1 tbsp
Hing/asafoetida a pinch

Method

Soak tamarind in water and extract the juice and keep it aside
Heat ghee in a pan and fry the grinding ingredients except cumin seeds. 
Once the dal turns golden brown color, take out all the fried ingredients allow them to cool off. 
Add it to the mixer along with cumin seeds and grind it to a fine and smooth powder
Heat ghee in pan and add mustard seeds. 
When the mustard seeds starts to sputter, add cumin seeds and fry for 20 seconds. 
Add curry leaves and hing and stir well. 
Add chopped tomatoes and saute the tomatoes for a minute
Add the tamarind extract, salt and rasam powder and boil it till the raw smell goes off. 
Once the tamarind smell and raw rasam powder smell goes off, add coconut milk and stir well
Finally add ground powder and when the froth starts to form, garnish with coriander leaves and remove from gas.
Serve hot with rice, curry and appalam or chips.






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