Coconut Rasam (South Indian Style Coconut Broth)

This is an easy and delicious variation of rasam. The addition of coconut milk adds a creamy richness to the tangy broth. I like it mild, but you could add some slit green chillies or a little red chilli powder to make it more spicy. Pair the coconut rasam with some steamed rice for a simple, yet satisfying light lunch or supper. You can even strain the broth and enjoy it as soup.

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Recipe

Coconut Rasam

(Serves 2-3)

Ingredients

2 tsp coconut oil or ghee
2-3 dried red chillies, broken in half
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
Generous pinch of asafetida
6-8 fresh curry leaves
8-10 whole garlic cloves, coarsely pounded
1 large tomato, blanched and finely chopped
1/2 tsp turmeric powder
1/2 tsp coarsely ground black pepper
1/3 cup tamarind extract (see note below)
1 1/4 cups hot water
2/3 cup thick coconut milk (canned or homemade)
1 tsp powdered jaggery (or to taste)
Salt to taste
2 tbsp chopped cilantro

Method

In a heavy based pan, heat the oil/ghee over medium heat. Add the dried red chillies and fry until they change color.

Add the cumin, mustard and fenugreek seeds. When they splutter, add the asafetida, curry leaves and garlic. Fry until the garlic starts to brown. Add the tomato, turmeric and black pepper. Stir-fry for 5 minutes until the tomato is soft.

Add the tamarind extract and continue to stir for 2-3 minutes. Add the hot water and stir well. Bring the mixture to a rolling boil and continue to boil for 5-7 minutes.

Lower the heat to a simmer. Stir in the coconut milk and cilantro. Add the jaggery and season to taste with salt. Simmer for 2-3 minutes, then turn off the heat.

Serve the rasam hot along with steamed rice and poppadoms.

Note: For the tamarind extract, soak a lime-sized amount of dried tamarind in 1/3 cup of hot water for 10 minutes. Squeeze out the pulp from the tamarind, strain and use.