Making Tamarind Extract

Cup of Yum
1. Firstly soak 1 tablespoon tightly packed tamarind in ½ cup hot water for 20 to 30 minutes.
2. Later squeeze the softened tamarind and extract the pulp in the water.

Making Coconut Milk Rasam

1. In a pan pour the prepared tamarind extract. Pour 1.5 cups of water.
2. Add the turmeric powder and rasam powder.
3. Mix everything and keep the pan on stove top on a medium-low to medium flame.
4. Let the rasam come to a simmer.
5. After the rasam begins to simmer, continue to further simmer it for 2 to 3 minutes more.
6. Then turn off the the heat. Add 1 cup thick coconut milk (first extract) and mix very well.
7. Add salt as per taste. Mix, cover pan with lid and set it aside.

Tempering

1. In a small pan or tadka pan, heat 2 tablespoons coconut oil. Instead of coconut oil, you can use any other oil or ghee.
2. Keep the heat to a low and add ½ teaspoon mustard seeds. Let them crackle.
3. Next add 1 to 2 dry red chilies (broken and seeds removed), 1 pinch asafoetida (hing) and 7 to 8 curry leaves.
4. Stir and fry for a few seconds till the color of red chilies change and then turn off the heat.
5. Pour all of the tempering ingredients into the rasam.
6. Cover with lid for 3 to 4 minutes and let the tempering flavors infuse.
7. Then lastly add 2 to 3 tablespoons chopped coriander leaves and mix.
8. Serve Coconut Milk Rasam with steamed rice or enjoy it as is, like a soup.