COCONUT MILK RASAM ( Kugan )

COCONUT MILK RASAM

Ingredients:

2 red tomatoes chopped fine
Lime sized tamarind soaked in ½ cup of water

2 tbs toor dal, cooked till very mushy in 1 cup of water
2 cups of thick and thin coconut milk
3 pips of garlic smashed
½ tsp pepper powder
½ tsp cumin powder
Salt to taste

1 tbs oil
¼ tsp asafoetida powder
½ tsp mustard seeds
½ tsp urad dal
¼ tsp funugreek seeds
¼ tsp tumeric powder
2 dry red chillies broken into pieces
1 sprig curry leaves

Little coriander leaves for garnishing

Method:

Add the chopped tomatoes to the tamarind juice.
Crush it with your hands to extract all the juices.
Discard the pulp.

Now in a bowl , add in the tomato tamarind juice.
Add in the toor dal, coconut milk, smashed garlic, pepper powder,
cumin powder and enough salt to taste.

Heat a pot with the oil, add in the spices in order.
Let them splutter well, add in the coconut milk mixture.
Cook on a very low flame, do not allow the the mixture to boil.

The rasam will start frothing, add in the coriander leaves.
Off the flame and cover the rasam with a lid immediately.
Serve with rice after 10 minutes.