Coconut milk Rasam

Prep time: 15 min
Cooking time: 10 min
Serves: 2 to 3

Ingredients

1. Toor dhal (cooked & mashed) - less than quarter cup
2. Turmeric powder - 1/4 tsp
3. Tomato (finely chopped) - 1 medium sized
4. Thick tamarind extract - 1/4 cup
5. Asafoetida bar - 2 small pebble sized pieces
6. Green chillies (de seeded) - 2
7. Rasam powder - 1 1/4 tsp
8. Salt - 1 1 /2 tsp
9. Sugar - 1/2 tsp
10. Water - 3/4 cup + 1/2 cup
11. Thick coconut milk (homemade or store bought) - 1/4 cup

For seasoning

1. Ghee - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Cumin powder - 1 tsp

For garnishing

1. Cilantro (finely chopped) - 2 tbsp

Method

1. Wash & pressure cook toor dhal along with half cup water and quarter teaspoon turmeric powder.
2. Let the cooker cool down naturally; now open lid & mash cooked dhal with a ladle.
3. Wash & finely chop a tomato.
4. Heat a wok, add tomato chunks, tamarind extract, asafoetida pieces, de seeded green chillies, rasam powder, salt, sugar, water & stir well.
5. Allow the above mixture to boil for about 3 min in low flame.
6. Now add the mashed toor dhal, stir well and heat in low flame until a frothy layer appears on top; switch off gas; do not allow to boil after adding the mashed dhal.
7. Stir in the coconut milk; switch off gas, transfer contents to a vessel with a tight fitting lid.
8. Add finely chopped cilantro, stir well & seal with lid.
9. Heat ghee in a tadka ladle, add mustard seeds & let it splutter.
10. Add cumin powder; saute for few sec; switch off gas and add the seasoning to rasam.
11. Stir well; seal tightly with lid and set aside for few min for all the flavors to blend in completely.
12. Serve hot with steamed rice or as a soup.

NOTE

• I use Eeya Sombu to prepare all types of rasam for its unique taste and flavor; if you wish to get one beware of the duplicates as they are harmful to our body.