A delicious rasam with soothing spices and spiked with coconut milk…
Ah, I didn’t realize I kept the blog empty for this whole month! It was a mix of intentional and unintentional. The world has been feeling like a very immoral and unfair place. It is like there is a lot of suffering but the ones on the top are really not bothered. It just keeps confirming the fact that humans are undependable and all that we can rely on is Allah. After all, He himself says that He created man weak and ungrateful and somehow every single day, it further reaffirms His infinite understanding of how the world works. Having said that, each day has become more about counting our own blessings and being grateful for it. It has become a time to look into us and literally remove the cobwebs of thoughts and ideologies. Alhamdulillah… It reminds me of the Covid days, when we did the same exercise, but somehow man is forgetful, and he needs bullets to dodge him from his procrastination… A couple of things have happened on the personal side, I guess which I will keep for some other day. 😉
Since it is month end, it is time for the post for this month’s Shh Cooking Secretly challenge, the theme of which is “Soups”, suggested by Narmadha. Even though it is still warm most of the time, the craving for soup is slowly setting in because of the cool nights. Having said that, the fluctuation in the weather is becoming fodder for flu of all kinds. Anyway, I love soups and while having a discussion with my partner of the month, Seema about it, I decided to stick with an Indian themed soup with the ingredients she gave me, shallots and black pepper. Rasam is literally soup and hence I decided to share this rasam with coconut milk, which is different from how I make it, yet so soothing to the tummy and feels like a warm hug. Do check out what Seema made with her secret ingredients, onion and garlic.
I came across this interesting rasam from an Instagram page. As I then did my research as to the authentic way to make it, it looked like everyone had their style. It is said that this type of rasam has its origin from Pondichery, which is one place I really want to visit sometime when I go back home, In Sha Allah… Anyway, in this rasam, I have used very little tamarind for making it tangy and there are no tomatoes. The coconut milk is thin and added at the end. All in all, the rasam is quite watery, so either you can have it floating all over your rice with a dollop of hot ghee on top and maybe some potato fry for making it an ultimate comfort food, or you can simply chug it off a bowl on a cold evening. It is totally your choice. Whichever way it is, it is going to be delicious…
Coconut Milk Rasam | Thenga Paal Rasam
A delicious South Indian style soup with coconut milk…
Ingredients
- 4-6 cloves garlic
- 6-8 shallots
- 1 tsp cumin seeds
- 1 tsp black pepper
- 1 tbsp coconut oil
- A fat pinch hing powder
- 1 tsp mustard seeds
- 1/2 tsp methi
- 3-4 dry red chillies
- 2 sprigs curry leaves
- 1 small pc tamarind soaked in half cup boiling water for 10 minutes
- 1/2 tsp turmeric powder
- Salt and pepper to taste
- 1 cup thin coconut milk refer notes
- A handful coriander and mint leaves
Instructions
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Peel the garlic and shallots. In a mortar and pestle, pound them coarsely along with the cumin and pepper.
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In a chatti, heat coconut oil. Splutter mustard seeds.
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Add the hing, methi, curry leaves and dry red chillies and saute for a few seconds.
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Add the pounded mixture and saute till raw smell is gone and the mixture is wilted.
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Add turmeric, salt and pepper and give a good mix.
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Squeeze the tamarind of its pulp into the soaking water and discard the waste. Pour the water into the pot, bring to boil.
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Cook for around 5 minutes, till raw smell is gone.
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Pour the coconut milk, give a good mix. Adjust the seasoning.
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Allow the rasam to just heat – do not boil. Switch off and add the coriander leaves.
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Close and allow the rasam to rest till the time of serving. Enjoy warm.
Notes
I made coconut milk with coconut milk powder – 1 cup of warm water with a heaped tbsp of coconut milk powder.
