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.
|1 cup||Coconut milk|
|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)|
|¼ tsp||Cumin seeds|
|5 nos||Curry leaves|
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.