Onam Special - Coconut Milk Rasam Recipe
Coconut Milk Rassam is a dish that can be eaten as a soup or as a curry, and is very traditional for keralaites celebrating Onam. Originally rassam is a south indian soup, flavored with tamarind juices and steamed lentils, but this recipe is all about the velvety coconut milk. The subtle flavor of coconut milk definitely acts as a taste enhancer. When served with hot steamed rice, it surely is a delight.
Ingredients
| Coconut | 1/2 | |
| Tomatoes | 3 | |
| Coriander powder | 1 Teaspoon | |
| Red chilies | 2 | |
| Cumin seeds | 1/4 Teaspoon | |
| Mustard seeds | 1/4 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Salt | To Taste | |
| Red Chili powder | 1/4 Teaspoon | |
| Cumin powder | 1/4 Teaspoon | |
| Fenugreek Powder – ¼ teaspoon | ||
Directions
GETTING READY
1. In a grinder, add chopped fresh coconut, water and milk, grind and strain the coconut milk thus prepared.
MAKING
2. In a pan, add chopped tomatoes, coconut milk, coriander powder, fenugreek powder, turmeric, salt and red chili powder and bring to boil, simmer for 10 minutes.
3. In a separate pan, add oil, cumin seeds, mustard seeds, curry leaves, heat and let it splatter and then add to the boiling rassam, and let the blend together while cooking for another 10 minutes.
SERVING
4. Serve hot with steamed rice.
TIPS
Use the strained coconut pieces from the coconut milk for other various Onam curries.
1. In a grinder, add chopped fresh coconut, water and milk, grind and strain the coconut milk thus prepared.
MAKING
2. In a pan, add chopped tomatoes, coconut milk, coriander powder, fenugreek powder, turmeric, salt and red chili powder and bring to boil, simmer for 10 minutes.
3. In a separate pan, add oil, cumin seeds, mustard seeds, curry leaves, heat and let it splatter and then add to the boiling rassam, and let the blend together while cooking for another 10 minutes.
SERVING
4. Serve hot with steamed rice.
TIPS
Use the strained coconut pieces from the coconut milk for other various Onam curries.
Chef
