Coconut Milk Rasam


2 big tomatoes
big gooseberry sized tamarind
1 1/2 tsp pepper corns
1/2 tsp cumin seeds
2 big garlic cloves
1 green chilli, chopped
6 shallots, sliced
1/2 tsp turmeric powder
1/2 tsp asafoetida
3 dry red chillies
1 sprig curry leaves
3-4 tbsp coriander leaves, chopped
1 cup medium thick coconut milk
salt to taste
1 tsp mustard seeds
1 1/2 tbsp coconut oil


  1. Grind tomatoes to a paste and keep it aside.
  2. Crush together pepper corns, cumin seeds and garlic cloves and keep it aside.
  3. Soak big gooseberry sized tamarind in 1 cup of water, extract its juice and keep it aside.
  4. Heat coconut oil in a pan and splutter mustard seeds.
  5. Add dry red chillies, curry leaves , chopped green chilli and sliced shallots and saute well.
  6. Add crushed mixture and saute for 2 minutes.
  7. Add turmeric powder into this and mix well.
  8. Add tomato paste and salt and boil for 5 minutes.
  9. Add asafoetida, tamarind water and coriander leaves and boil well. Switch off the flame and allow to cool little.
  10. Add coconut milk and mix well. Add few chopped coriander leaves and serve…

Leave a Reply

Your email address will not be published. Required fields are marked *