TENDER COCONUT RASAM

TENDER COCONUT RASAM

Ingredients:
¼ cup of toor dal
A pinch of tumeric
2 cups tender coconut water
1 cup tender coconut flesh cut into pieces

To roast and powder:
1 tbs coriander seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds
3 dry red chillies
¼ tsp asafetida
1 tsp oil

1 tomato crushed
2 pips garlic crushed
6 pepper corns crushed
½ tsp tamarind paste
2 tbs coriander leaves chopped
Salt to taste

To Season:
1 tsp ghee
½ tsp mstard seeds
1 dry red chillie broken
1 sprig curry leaves

Method:
Cook the dal with 1 ½ cup of water with a pinch of tumeric powder.
Heat the oil and fry the ingredients to roast and powder.
Powder the ingredients into powder form.

In a thick bottomed pan add the cooked dal with its water,
Add in the crushed tomato, crushed garlic, pepper corns and tamarind paste. Let it boil once nicely.

Now add in the ground powder and cook further in medium flame
till it starts to bubble. Remove and add the tender coconut water and the tender coconut flesh. Garnish with coriander leaves ,cover and keep aside.

In a pan heat the oil or ghee ,add in the mustard seeds, let it splutter.
Add in the red chillie and curry leaves. Sauté well and pour it
into the tender coconut rasam. Cover and keep for ½ an hour to improve the taste. Serve with rice and papadams.