Coconut Rasam

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A twist on the traditional rasam by food blogger Nimi Sunilkumar.

Nimi SunilkumarPosted by Nimi Sunilkumar

Cooked 103

Saved 106

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Ingredients

  • ¼ cup coconut (scraped)
  • 2 tsp cumin seeds
  • 2 tsp peppercorns
  • 1 pod garlic
  • A gooseberry sized ball of tamarind
  • 1 medium tomato
  • ½ tsp of turmeric powder
  • ¼ tsp of asafoetida powder
  • 1 ½ tsp of kashmiri chilli powder
  • 1 cup of water
  • 8-10 shallots (sliced)
  • 1 tsp of mustard seeds
  • Coriander leaves to garnish
  • Salt to taste

Preparation

  • Step1

    Grind scraped coconut, cumin seeds, pepper, garlic and tamarind into a smooth paste.

  • Step2

    Slice the tomato and grind it into a paste and mix it with the coconut mix.

  • Step3

    Heat oil in a wok, splutter mustard seeds, sauté the shallots, add the turmeric powder and chilli powder, fry and pour in the ground mix.

  • Step4

    Keep stirring and when it starts boiling, add a cup of water and salt to taste.

  • Step5

    When simmering, mix in asafoetida powder and a few chopped coriander leaves.

  • Step6

    Serve with rice and enjoy!

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