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Rasam is an immensely popular South Indian soup. The ingredients used in rasam vary, but it is basically a light, spicy soup. Coconut Milk Rasam is very easy to prepare and tasty too. You just need coconut milk, pepper and jeera seeds no need of dal. Coconut milk rasam is flavoured with jeera pepper powder and best during winter . Try this tasty rasam ..
Ingredients:
Coconut milk: 1 cup
Jeera: 1 tbsp
Pepper corns: 1 tbsp
Water: 4 cups
Rasam powder: 1 tbsp
Tamarind juice: 1 tbsp
Jaggery: 1 tsp
Mustard Seeds: 1 tsp
Curry Leaves: 1 strand
Ghee: 1 tbsp
Salt to taste
Turmeric: 1 tsp
Asafoetida: A Pinch
Procedure:
1. Dry roast jeera and pepper corns till you get good aroma. Grind it a fine powder. You can store this powder in air tight jar.
2. Take a big bowl or kadai, add coconut milk, water, rasam powder, turmeric powder, 1 tbsp jeera pepper powder and bring it to boil.
3. Simmer the flame and add tamarind juice, jaggery and salt to taste.
4. Prepare the seasoning, heat ghee and add mustard seeds on spluttering add asafoetida and curry leaves and switch off the flame.
5. Pour this seasoning on to rasam and boil for few mins.
Serve hot rasam with rice.
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