Preparation time
- Total: Approximately 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes
Ingredients
- 1 Tomato - medium size
- 1 cup Tender coconut water
- 3 teaspoon Fresh coconut - pulp
- 20 grams Tamarind
- Curry leaves - few
- Asafoetida (hing) - a pinch
- 1/3 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Rasam Powder
- Salt - to taste
- 1/2 Water
- Coriander (Dhania) Leaves - few sprigs
- 1 teaspoon Ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 8 Mint Leaves (Pudina)
Instructions
- To begin making the Elaneer Rasam Recipe, open a fresh tender coconut, keep the water aside and transfer the tender coconut cream into a bowl
- In a mixer-jar, blend tomato, tamarind and 2 tablespoons of coconut cream by adding water Reserve the balance tender coconut cream for later
- Add the tomato-coconut-tamarind juice, turmeric, asafoetida, and curry leaves in a Saucepan and bring it to boil
- Stir occasionally
- Once the mixture starts 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
- Heat a a tadka pan with ghee on low flame, once hot, add the mustard seeds and cumin seeds, keep it going till the mustard seeds splutter
- Turn off the eheat transfer it to the boiling rasam
- Garnish with chopped coriander leaves, and remaining tender coconut cream
- Serve Elaneer Rasam Recipe (Tender Coconut Rasam) with hot steaming rice and papadum or just as a hot piping soup
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- South Karnataka
- Lunch
- Vegetarian