Lime and Coconut Rasam

Rasam is a South Indian dish that is typically eaten with rice. Did you know there are 25 variations of rasam? A well-known rasam that is offered in most Indian restaurants is Mulligatawny soup (made with pepper). 

How many rasams can you name? Which ones have you tried? We like eating rasam because it is warm and soothing. It is not a seasonal dish and can be enjoyed throughout the year. 

Below is a recipe for Lime and Coconut Rasam. We hope you enjoy it. 

 

Ingredients

- 1 Plum tomato, diced into cubes

- 1 Tbsp Coconut Milk Powder (or 2 to 3 Tbsp of unsweetened coconut milk if coconut milk powder is not available)

- ½ Tbsp Madras Rasam Powder

- 1 lime, juiced

- ½ Tbsp Salt

- 400 ml Water

- Finely chopped Fresh Coriander for garnish

Ingredients for Seasoning (Taalimpu):

- 1 Tbsp Vegetable oil

- ½ tsp Mustard seeds
- ½ tsp Whole Cumin seeds
- A pinch of Hing (Asafoetida)

Instructions

1. Blend together tomato, coconut powder, rasam powder, and water to mix well. (Hint: mix the coconut powder with a little bit of water so when it is mixed into the tomato sauce, it doesn't clump). 
2. Transfer the mixture into a (2qt) medium saucepan and add salt. Bring the rasam mixture to a boil on medium heat (approx. 5 to 7 minutes). Continue to boil for another 2 minutes and remove from heat. 
3. Add the lime juice and mix well. 
4. In a smaller saucepan (tadka pan), heat oil on low-medium heat. When you feel the heat on your palm, add mustard and cumin seeds. When they splutter, add hing. After about 1-2 minutes, remove from heat, and add directly to the rasam. Add chopped coriander and serve hot with rice or as soup with croutons.

Quick Tips

• If using unsweetened coconut milk from a can, please make sure to mix the contents before use. 
• Instead of using a blender, cook the tomatoes with little water for 1 to 2 minutes in the microwave, and add it to the coconut powder paste. Mix the rasam powder, water, and salt and continue from step 2.