Coconut Rasam
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Ingredients
Coconut – 1/2
Tomatoes – 3
Curry Leaves - 10
Coriander – as desired
Red Chilies - 2
Cumin Seeds – 1/4 tsp
Mustard Seeds – 1/4 tsp
Turmeric
Salt – to taste
Red Chili Powder – pinch
Cumin Powder – 1/4 tsp
Methi Powder – pinch (or) rasam powder
Method:
Take chopped coconut with one glass of water and grind then separate milk and keep aside.
In a pan take cut tomatoes, coconut milk, coriander, powders or rasam powder, turmeric, salt, chili powder and boil on medium for 10 minutes.
In a separate pan take oil, cumin seeds, mustard seeds, curry leaves and let it to splutter and then add to boiled rasam.
Serve with rice.
Note: Chopped coconut separated from milk can be used in curries.