Name: Thengai Paal Rasam - Coconut Rasam recipe by Vins Raj at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Ingredients: 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

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.

Ingredients Serving: 3

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

Instructions

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.
Now with the third milk add the tamarind extract, turmeric powder and salt to taste.
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.
By now the raw smell of tamarind will leave the dish. Remove from heat and allow it to cool down to the room temperature.
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.

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