February 21, 2017

Ilaneer / Tender Coconut Rasam

Our usual scrumptious rasam made with Ilaneer / Tender coconut makes it more delicious with very mild sweetness. Either you can mix it with hot steaming rice or can enjoy as hot soup..

  • Pre time: 10 mins
  • Cooking time: 15 mins
  • Serves: 4

Ingredients for making Elaneer / Tender Coconut Rasam:

  • Tamarind water from a gooseberry size tamarind 500 ml
  • Tomatoes chopped from 2 tomatoes
  • Elaneer / Tender coconut 200 ml
  • Turmeric powder 1/4 tea spoon
  • Pressure cooked thur dal from 1 table spoon of thur dal
  • Curry leaves and coriander leaves
  • Salt 1 tea spoon
  • Coconut oil 2 tea spoons

For Rasam Powder:

  • Coriander seeds 3 tea spoons
  • Pepper corns 1 tea spoon
  • Cumin seeds 1/2  tea spoon
  • Red chillies 3
In a pan dry roast the above just for a minute till they become hot and powder coarsely in a blender and keep aside.

How to make Elaneer / Tender Coconut Rasam?

  • In a pan boil the extracted tamarind water with salt, tomatoes and turmeric powder.
  • Wait till it becomes half in quantity.
  • Add some curry leaves while boiling.
  • Add the rasam powder and mix well.
  • Add the boiled thur dal too. Let them boil well for two more minutes.
  • Now pour the tender coconut water in to the boiling stuff and immediately switch off the stove.
  • Do the seasoning in coconut oil adding mustard seeds, curry leaves and a pinch of asafoetida powder and add to the rasam.
  • Garnish with loads of coriander leaves.