Categories: saaru/Rasam

Ingredients

• Coconut milk: 1 cup
• Jeera: 1 tbsp
• Pepper corns: 1 tbsp
• Water: 4 cups
• Rasam powder: 1 tbsp
• Tamarind juice: 1 tbsp
• Jaggery: 1 tsp
• Mustard Seeds: 1 tsp
• Curry Leaves: 1 strand
• Ghee: 1 tbsp
• Salt to taste
• Turmeric: 1 tsp
• Asafoetida: A Pinch

Directions

1. . Dry roast jeera and pepper corns till you get good aroma. Grind it a fine powder. You can store this powder in air tight jar.

2. Take a big bowl or kadai, add coconut milk, water, rasam powder, turmeric powder, 1 tbsp jeera pepper powder and bring it to boil.

3. Simmer the flame and add tamarind juice, jaggery and salt to taste.

4. Prepare the seasoning, heat ghee and add mustard seeds on spluttering add asafoetida and curry leaves and switch off the flame.

5. Pour this seasoning on to rasam and boil for few mins.

6. Serve hot rasam with rice.

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