Coconut Rasam

An excellent flavoured rasam, tastes greatt for lunch with just plain rice, especially with nonveg dry side dishes..The green ground paste with coconut and a few more ingredients gives u a chutney+rasam taste at the same time..I m sure u will gulp a few ladles like me, once u finished preparing it!!..Definitely a must try one..

RECIPE:               

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Preparation Time: 10 mins

Cooking Time: 20 mins 

Serves: 4-5 persons

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INGREDIENTS: [1 cup=240 ml]  

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Tomato - 1

Pepper powder - 1 tsp

Coriander powder - 1 tsp

Water - 3 cups

Salt - as req.

To Grind:

Grated coconut - 4 to 5 tsp

Coriander leaves - 1/4 handful

Green chilli - 2

Garlic - 3

To Temper:

Ghee - 1.5 tsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1 tsp

Garlic - 2(fine chopped)

Curry leaves - 1 or 2 sprigs

METHOD:

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1. Boil the tomato in water till immersed, closing with a lid, for 10 mins or until the skin starts getting peeled. Remove from stove, peel the skin, and blend into a fine purée.

2. Meanwhile, grind the 'to grind' ingredients to a fine paste. Set aside.

3. In a kadai, add 2 cups of water, and the tomato purée, and boil for a few mins in simmer. 

4. Next add the ground paste, salt, pepper powder, coriander powder, and a cup of water again. Mix very well.

5. Let the rasam be heated for a few mins in simmer, and immediately switch off the stove once it starts to boil. 

6. In a pan, temper with the 'to temper' ingredients one by one, and add it to the rasam. Mix well. DONE!!

Your super yummy coconut rasam is ready to be served for ur lunch!!Njjoy!!

NOTE:
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1. Since coconut is added to it, dont use it for more than 2 days just like we do with our usual tamarind rasam. Finish it off asap.