kobbari pallu/coconut Rasam

Rasam is a popular South Indian soup. The ingredients used to prepare Rasam may vary, but it is basically a light, spicy soup. Coconut milk Rasam is flavored with jeera pepper powder and  best during winter . Kobari pallu/Coconut Milk Rasam is very tasty and easy to prepare recipe..

Ingredients:

Coconut milk: 1 cup

Jeera: 1 tbsp

Pepper corns: 1 tbsp

Water: 4 cups

Rasam powder: 1 tbsp

Tamarind juice: 1 tbsp

Jaggery: 1 tsp

Mustard Seeds: 1 tsp

Curry Leaves: 1 strand

Ghee: 1 tbsp

Salt to taste

Turmeric: 1 tsp

Asafoetida: A Pinch

Method:

1. Dry roast jeera and pepper corns till you get good aroma. Grind it a fine powder. You can store this powder in air tight jar. 

2. Take a big bowl or kadai, add coconut milk, water, Rasam powder, turmeric powder, 1 tbsp jeera pepper powder and bring it to boil.

3. Simmer the flame and add tamarind juice, jaggery and salt to taste.

4. Prepare the seasoning, heat ghee and add mustard seeds on spluttering add asafetida and curry leaves and switch off the flame.

5. Pour this seasoning on to rasam and boil for few mins.

Serve with rice.

Posted in: TRADITIONAL INDIAN