Tengapal Rasam

Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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How to Make Tengapal Rasam

  • Method to extract coconut milk:
  • Grind 2 cups of freshly grated coconut into a smooth consistency, with as little water as possible.
  • Use a strainer and squeeze the mixture to extract the milk.
  • This is the first milk and thickest extract.
  • Add more water and grind the coconut again and extract milk the second time. Keep this more dilute second extract separately.
  • Follow the same process and extract milk the third time. This will be really diluted with hardly any coconut milk left. Keep it separate.
  • Method for rasam powder:
  • Dry roast, pepper and cumin seeds.
  • Roast the rest of the ingredients in a drop of oil.
  • Make a fine powder with all the roasted ingredients.
  • Method for rasam:
  • Soak tamarind in water and leave it aside.
  • Pressure cook tur dal with a pinch of turmeric powder and water.
  • Extract the juice of tamarind.
  • Add the most dilute or the third extract of coconut milk to the tamarind juice.
  • Add salt and the rasam powder and boil until the raw smell disappears.
  • Add cooked dal, curry leaves and the second extract of coconut milk and boil vigorously.
  • Add chopped tomatoes (optional).
  • Finally, add the thickest or the first extract of coconut milk and decrease heat.
  • Add finely chopped coriander leaves and wait till the rasam foams.
  • Switch off flame before it starts boiling.
  • Season with mustard seeds spluttered in a spoon of ghee.
  • Serve with hot rice.
  • Recipe courtesy: Chitra Amma's Kitchen
  • http://chitra-ammas-kitchen.blogspot.in/