Description
Suppossed to be a country side classic, something which we don't get to taste very often. Mild tangy flavour mixed with sweet coocnut milk gives this rasam a sweet & sour taste.
| Ingredients | |
|---|---|
| 1 cup | Coconut milk |
| 1 MarbleSz | Tamarind |
| 2 nos | Green chili (slit open) |
| ¼ inch | Ginger (minced) |
| 2 nos | Black peppercorns (crushed) |
| 3 pinch | Turmeric powder |
| ¼ tsp | Salt (or to taste) |
| 2 tsp | Oil |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 5 nos | Curry leaves |
Instructions
Soak the tamarind in water for 15 minutes and squeeze to get the pulp. It should yield about 2 tbsp of thick pulp, dilute it with 1/4 water and keep aside. Heat oil in a pan and splutter mustard, cumin seeds and black peppercorns. Drop in the curry leaves and let them sizzle for few seconds. Add the green chillies and minced ginger and fry for few minutes. Now add the tamarind pulp, turmeric and salt. When it just begins to boil, add the coconut milk and switch off.
Source
Family recipe
Comments
7 responses to “Thengai Paal Rasam”
hi mullai,,,,
i tried this recipe and was a bit wary as we are born and brought up in delhi. Thought wud my hubby and in laws likE it? but believe me it was awesome and everyone liked it so much that i made it again today.
Thanks for such a gr8 and innovative recipe!!!!!!!!!
hi mullai,
Thanx for this recipe. This is one of my family fav.recipe my mom makes it every week especially during summer and it goes well with chicken or mutton fry. I love to try this recipe to bring back my childhood memories and thank you for this wonderful recipe.
MARCH TOWARDS EXCELLENCE !
Have Never heard of such a dish mullai…THank u for coming with such innovative dishes…keep it up!
Vidhya,
Once you try it, it will come under your weekly menu.
It sounds like a kindda sothi. We add garlic instead of ginger. thats the only difference. We have with string hoppers, puttu usually, also with rice if we are sick.
hey mullai nice dish.can you tell us which goes the best with this dish.?
Kaberi,
Goes well with just plain rice and pickles. It also tastes great with any spicy non-veg gravy.