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.
- ½ tsp Whole Cumin seeds
- A pinch of Hing (Asafoetida)
- 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).
- 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.
- Add the lime juice and mix well.
- 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.
- 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.