required:turmeric pd-1 pinch,slit green chillies-5 or 6,coconut-1/2 portion grated,tomatoes-2 big,salt-according to taste,tamarind paste-1/2 tsp[optional if tomatoes are not sour],coriander leaves-few chopped,water-5 to 6 cups
tempering:oil-2 tsp,garlic cloves-1,mustard seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig
method
grind the chopped tomatoes and strain the juice.grind the grated coconut with half the water and strain to get the thick coconut milk.put the grated coconut back in the blender and pour the remaining water and grind again to get the thin milk.strain again.now mix the tomato juice,coconut milk,green chillies,turmeric pd,salt and boil this for about 15-20 min on medium flame until the raw smell of the coconut disappears.add the coriander leaves lastly.
prepare the tempering and pour into the rasam.mix nicely.serve with rice.
tempering:oil-2 tsp,garlic cloves-1,mustard seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig
method
grind the chopped tomatoes and strain the juice.grind the grated coconut with half the water and strain to get the thick coconut milk.put the grated coconut back in the blender and pour the remaining water and grind again to get the thin milk.strain again.now mix the tomato juice,coconut milk,green chillies,turmeric pd,salt and boil this for about 15-20 min on medium flame until the raw smell of the coconut disappears.add the coriander leaves lastly.
prepare the tempering and pour into the rasam.mix nicely.serve with rice.
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