coconut milk rasam, additionally known as thengai paal rasam in tamil, is a calming south indian soup-like dish made with the richness of coconut milk, tempered spices, and a moderate tang from tamarind or tomatoes. It's miles comforting, aromatic, and best for those looking for a lighter alternative to conventional rasam.
elements:
1 cup thick coconut milk (sparkling or canned)
1 small tomato (chopped or overwhelmed)
1 small lemon-sized tamarind ball (soaked and extracted)
1 tsp black pepper
1 tsp cumin seeds
2-three garlic cloves (crushed)
half of tsp turmeric powder
salt to taste
few curry leaves
1 tsp mustard seeds
1-2 dried purple chilies
1 tsp ghee or coconut oil
sparkling coriander leaves (for garnish)
technique:
1. grind pepper and cumin coarsely.
2. boil tamarind water with turmeric, beaten garlic, tomatoes, and the ground spices for approximately five–7 minutes.
3. As soon as the uncooked scent disappears, decrease the flame and upload coconut milk.
4. Allow it warmth lightly—do not boil after adding coconut milk.
5. In a small pan, warmth ghee, add mustard seeds, pink chilies, and curry leaves for tempering.
6. Pour the tempering over the rasam and garnish with coriander.
health advantages:
coconut milk is wealthy in wholesome fats (mcts), which assist mind and coronary heart health.
it affords a herbal cooling impact, beneficial for soothing the digestive tract.
pepper and cumin aid digestion and improve immunity.
garlic has antimicrobial houses.
this rasam is dairy-free and gentle at the stomach, making it perfect at some point of recovery from infection or for a mild meal.
Experience this nourishing rasam with hot rice or as a heat, comforting soup.
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