Coconut Milk Rasam (Soup)
Coconut Milk Rasam (Soup)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, coconut milk rasam (soup). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

How to make Thengai paal Rasam Recipe Rasam means flavored soup prepared with tamarind juice & Spices. Making coconut milk rasam is quick and easy if you have coconut milk ready. Then it does not take much time.

Coconut Milk Rasam (Soup) is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Coconut Milk Rasam (Soup) is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook coconut milk rasam (soup) using 18 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Coconut Milk Rasam (Soup):
  1. Prepare 1 tsp Coconut oil
  2. Take 1/2 tsp Methi seeds
  3. Prepare 1/2 tsp Mustard seeds
  4. Prepare 1 tsp urad dal
  5. Make ready 2 Red chilli broken
  6. Make ready 1 string Curry leaves
  7. Prepare Pinch Hing
  8. Get 1 tsp Cumin crushed
  9. Get 4 Garlic cloves crushed
  10. Take 2 Green chilli broken
  11. Take 1 Tomato chopped finely
  12. Prepare 1/2 cup Tamarind water
  13. Prepare 1/2 tsp Turmeric
  14. Take 1 Cup water
  15. Take 1 tsp Crushed Pepper
  16. Make ready 1 cup Thick Coconut milk
  17. Take As needed Coriander leaves
  18. Get As needed Salt

Make the Lentil and Coconut Milk Soup Recipe that makes a high protein, healthy and flavorful soup for winter or a weeknight dinner. Healthy and flavorful soup for winter or a weeknight dinner. The addition of coconut milk adds a little twist to the soup and makes it creamy and rich and delicious. Coconut and Lemongrass Soup Recipe by Chef Sarah Pliner.

Instructions to make Coconut Milk Rasam (Soup):
  1. Heat oil in kadai add methi seeds, Mustard, urad dal. Once mustard done add broken red chilli, curry leaves and hing. Saute for 30 sec.
  2. Now add crushed cumin, garlic and green chillies. Saute couple of seconds and add chopped tomato, tamarind water and one more cup of water. Add salt. Boil for 10 minutes in low flame.
  3. Now add crushed pepper, thick coconut milk and let it boil for 3 minutes in low flame. - - Adjust salt and garnish with coriander leaves. Enjoy with rice and papad.

Creamy canned coconut milk is a great storecupboard ingredient to cook with. Use it in bakes and desserts, or to cool and mellow spicy curries. This creamy coconut cocktail, with vanilla vodka and warming nutmeg, is a perfect Christmas party tipple - serve in mini milk bottles with a chocolate wafer. Healthy pumpkin soup with ginger carrots and coconut milk in white bowl. Soup Tom Yam with Coconut milk.

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