Thengai Paal Rasam - Coconut Rasam | How to make Thengai Paal Rasam - Coconut Rasam

By Vins Raj  |  18th May 2016  |  
4.0 from 1 review Rate It!
  • Thengai Paal Rasam - Coconut Rasam, How to make Thengai Paal Rasam - Coconut Rasam
Thengai Paal Rasam - Coconut Rasamby Vins Raj
  • Prep Time

    30

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

37

1





Video for key ingredients

  • How to make Coconut Milk

About Thengai Paal Rasam - Coconut Rasam Recipe

A Pondicherry Cuisine. No Onion No Garlic, Just with two main ingredients this dish is prepared in not more than 30 minutes to finish off from the starting point. An easy, yummy and new recipe to try.

Thengai Paal Rasam - Coconut Rasam is an authentic dish which is perfect to serve on all occasions. The Thengai Paal Rasam - Coconut Rasam is delicious and has an amazing aroma. Thengai Paal Rasam - Coconut Rasam by Vins Raj will help you to prepare the perfect Thengai Paal Rasam - Coconut Rasam in your kitchen at home. Thengai Paal Rasam - Coconut Rasam needs 30 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Thengai Paal Rasam - Coconut Rasam. This makes it easy to learn how to make the delicious Thengai Paal Rasam - Coconut Rasam. In case you have any questions on how to make the Thengai Paal Rasam - Coconut Rasam you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Vins Raj. Thengai Paal Rasam - Coconut Rasam will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Thengai Paal Rasam - Coconut Rasam

Ingredients to make Thengai Paal Rasam - Coconut Rasam

  • Cocount - 3 cups, Normally this recipe needs a medium size coconut
  • tamarind – lemon size
  • turmeric Powder ¼ Tsp
  • asafoetida – ¼ tsp
  • mustard – ¼ tsp
  • Dry red chilly - 5 to 6 (split it into two pieces)
  • urad dal - ¼ tsp
  • curry leaves - a few

How to make Thengai Paal Rasam - Coconut Rasam

  1. Soak the tamarind and take the extract. Prepare coconut milk from the coconut by scraping and grinding. Make a cup for each extract of milk. Keep the first and second milk aside.
  2. Now with the third milk add the tamarind extract, turmeric powder and salt to taste.
  3. In kadai add oil, mustard, urad dhal, asafoetida, split dry chillies, curry leaves, now add the tamarind and coconut mixture, let it boil till the quantity reduces to half on a medium flame.
  4. By now the raw smell of tamarind will leave the dish. Remove from heat and allow it to cool down to the room temperature.
  5. When the mixture comes to room temperature, add the first and second coconut milk. Now its ready to serve. Before serving give a stir and serve as the creamy layer gets to the top.

Reviews for Thengai Paal Rasam - Coconut Rasam (1)

Hemakshi Makhija2 years ago

Any rasam is delicious! This coconut rasam looks awesome as well :D
Reply