98. Thengaipal Rasam (Coconut Milk Rasam)
This is a smooth, creamy version of Rasam, Has a touch of sweetness from the coconut milk, yet enough heat from the black pepper to balance that sweetness.
Ingredients
Coconut milk - 1 cup
Cumin seeds / jeera- 1 tsp, crushed
Black pepper - 1 tsp, crushed
Garlic cloves - 3-5, crushed
Shallots (small/sambar onions) - 5, finely chopped
Green chilli - 2, slit lengthwise
Tomato - 1 small, finely chopped
Tamarind - 10 gms
Turmeric powder - 1/4 tsp
Salt to taste
Water - to adjust consistency
Coriander leaves 1 TBSP finely chopped
For tempering
Coconut oil - 1 TBSP (you can use other oils too)
Dried red chilli - 1, cut to small pieces
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp
Cooking
Soak tamarind in 1/2 cup of warm water for 10 minutes.
Extract juice and discard pulp
Extract fresh coconut milk or use a readily available packed coconut milk
Heat coconut oil for tempering in a large pan, Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add shallots, crushed cumin seeds, black peppers, garlic cloves and green chilli.
Sauté till garlic turns slightly golden brown and the curry leaves turn crisp. Add turmeric powder and salt to taste
Add tomatoes and tamarind extract and mix well. Add 1.5 cups water and bring to a boil. Reduce heat and cook for 10-12 minutes.
Reduce the flame to the minimum and slowly add the coconut milk, stirring all the time.
Cook for about 2 minutes or till the rasam is just about to froth and turn off the flame. Do not boil the rasam as coconut milk will separate
Garnish with fresh coriander leaves and serve with hot rice. Can also filter the rasam and serve as hot soup or chill and serve as a spiced welcome drink
PS: Dedicated to my good friend and a kind human, Thousir. He is a master at not just cooking but at hospitality too.
Here’s Thousir explaining his version of the recipe ( in Tamil).