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.