A coconut-flavoured rasam which is finished with a mazedar tadka. Pair it with some steamed rice and turn it into a hearty meal!COCONUT RASAMIngredients½ cup coconut milk¼ cup split pigeon peas (toor dal), soaked for 20 minutes and boiled with 2 cups water, salt and a pinch of turmeric powder1 tsp ghee¼ tsp asafoetida (hing)1 medium tomato, choppedSalt to taste¼ tsp crushed black peppercorns1½ tsps rasam powder ½ tsp Tata Sampann Turmeric Powder2 tbsps tamarind paste3 tbsps chopped fresh coriander leavesTempering1 tbsp oil1 tsp mustard seeds½ tsp cumin seeds2 dried red chillies8-10 curry leavesTo serveSteamed rice Method1. Heat ghee in a non-stick deep pan, add asafoetida and tomato, mix and saute for 2-3 minutes or till the tomato turns soft and pulpy. 2. Add salt, crushed black peppercorns and rasam powder and mix well.3. Add Tata Sampann Turmeric Powder and tamarind paste and mix. Add 1½ cups water and mix well.4. Tear curry leaves and add into the pan, stir and cook till the mixture comes to a boil. Continue to cook for 8-10 minutes. 5. Add the cooked pigeon peas, mix and cook on high heat till the mixture comes to a boil.6. Reduce the heat to low, add coconut milk and mix well. Add 2 tbsps coriander leaves, mix and cook on medium heat for 2-3 minutes.7. Take the pan off the heat.8. For the tempering, heat oil in a non-stick pan. Add mustard seeds and let them splutter. 9. Add cumin seeds, dried red chillies and curry leaves and sauté for a few seconds. Take the pan off the heat and pour the tempering over the coconut rasam and remaining coriander leaves and mix well.10. Transfer the coconut rasam into a serving bowl and serve hot with steamed rice.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor
