Name: Elaneer Rasam (Tender Coconut Rasam) recipe by Neeru Srikanth at BetterButter
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4
Ingredients: Tomato 1 medium size; Tender Coconut water- 1 cup; Tender Coconut pulp- 3 tsp; Tamarind - small size; Curry leaves - few; Asafoetida Cake - 1 piece; Turmeric powder - 1/3 tsp; Rasam Powder - 1 tsp; Salt – to taste; Water -1/2 a cup; Coriander - Few for garnishing; Ghee - 1 tsp; Musturd - 1 tsp; Cumin Seeds - 1 Tsp; Mint leaves - 6 leaves

ABOUT Elaneer Rasam (Tender Coconut Rasam) RECIPE

Tender Coconut water and pulp is combined with tomato & tamarind is cooked with rasam powder. The rasam's flavor is enhanced when the tempering of mustard,mint leaves & cumin seeds is mixed with it and garnished with coriander leaves. Have it with hot steaming rice or just as a hot piping soup it simply tastes sweet,tangy & spicy.

Ingredients Serving: 4

Tomato 1 medium size
Tender Coconut water- 1 cup
Tender Coconut pulp- 3 tsp
Tamarind - small size
Curry leaves - few
Asafoetida Cake - 1 piece
Turmeric powder - 1/3 tsp
Rasam Powder - 1 tsp
Salt – to taste
Water -1/2 a cup
Coriander - Few for garnishing
Ghee - 1 tsp
Musturd - 1 tsp
Cumin Seeds - 1 Tsp
Mint leaves - 6 leaves

Instructions

Pour the water from the tender coconut into a cup and take out the tender coconut pulp.
Blend tomato, tamarind and 2 tsp of coconut pulp by adding water and making it in equal quantity of tender coconut water. Reserve the balance tender coconut pulp for final garnishing
Add the tomato-coconut-tamarind juice, turmeric, asafoetida and curry leaves in a container and bring it to boil. Stir occasionally.
Once boiling, add the rasam powder and mix well .Wait until frothy.
Add the tender coconut water and boil again. Boil for just a minute and switch off the gas immediately.
Temper with Ghee, mustard, mint leaves and cumin seeds .
Chop the remaining tender coconut pulp into small pieces. Garnish with chopped coriander leaves and tender coconut pulp pieces.

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