Elaneer Rasam Recipe - Tender Coconut Rasam
Elaneer Rasam Recipe is a refreshing rasam recipe that is best made during the summer season. A lovely combination of spicy rasam with the addition of sweet tender coconut is a must try recipe in your kitchen.
Elaneer Rasam Recipe is a refreshing rasam recipe made using tender coconut water as well as the tender coconut cream
The base of the rasam is a combination of tender coconut water and tamarind pulp along with tomato. The rasam's flavor is enhanced with the tempering of mustard, mint leaves & cumin seeds and the tender coconut rasam is garnished with coriander leaves.
Serve Elaneer Rasam Recipe with hot steaming rice and papadum or just as a hot piping soup; it simply tastes sweet, tangy & spicy.
Ideal to cool down body heat during summer season.
If you like this recipe, try our other rasam recipes
10 M
30 M
40 M
4 Servings
Ingredients
- 1 Tomato , medium size
- 1 cup Tender coconut water
- 3 teaspoon Fresh coconut , pulp
- 20 grams Tamarind
- Curry leaves , few
- Asafoetida (hing) , a pinch
- 1/3 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Rasam Powder
- Salt , to taste
- 1/2 Water
- Coriander (Dhania) Leaves , few sprigs
- 1 teaspoon Ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 8 Mint Leaves (Pudina)
How to make Elaneer Rasam Recipe - Tender Coconut Rasam
To begin making the Elaneer Rasam Recipe, open a fresh tender coconut, keep the water aside and transfer the tender coconut cream into a bowl.
In a mixer-jar, blend tomato, tamarind and 2 tablespoons of coconut cream by adding water Reserve the balance tender coconut cream for later.
Add the tomato-coconut-tamarind juice, turmeric, asafoetida, and curry leaves in a Saucepan and bring it to boil. Stir occasionally.
Once the mixture starts boiling, add the rasam powder, and mix well. Wait until frothy.
Add the tender coconut water and boil again. Boil for just a minute and switch off the gas immediately.
Heat a a tadka pan with ghee on low flame, once hot, add the mustard seeds and cumin seeds, keep it going till the mustard seeds splutter. Turn off the eheat transfer it to the boiling rasam.
Garnish with chopped coriander leaves, and remaining tender coconut cream.
Serve Elaneer Rasam Recipe (Tender Coconut Rasam) with hot steaming rice and papadum or just as a hot piping soup.
