How to me thengapaal (coconut milk) Rasam recipe in description box

Ingredients
To crush together
1 tsp cumin seeds
• 2 tsp black peppercorns
4-5 garlic cloves
A handful of coriander stems

For the tomato mixture
• 3 medium whole tomatoes
• A small marble-sized ball of tamarind
A handful of fresh coriander leaves
1 sprig curry leaves
• ¼ tsp turmeric powder
• Salt, to taste
1½ cups thin coconut milk

For tempering:
1½ tbsp coconut oil
½ tsp mustard seeds
¼ tsp fenugreek (methi) seeds
2 dry red chillies
1 sprig curry leaves
4-5 shallots, sliced
• 1 green chilli, slit

To finish:
• ½-¾ cup thick coconut milk
• A pinch of sugar (optional, to balance sourness)
• Salt, to adjust

Instructions

1.First crush cumin seeds, peppercorns, garlic, and coriander
stems using a mortar and pestle. Set aside.

2. In another bowl, add whole tomatoes, tamarind, coriander leaves, curry leaves, turmeric, and salt. Crush everything together with your hands till pulpy.
Pour in 1½ cups thin coconut milk, mix well, and set aside.

3. Heat coconut oil in a kadhai. Add mustard seeds and let them splutter. Add fenugreek, dry red chillies, and curry leaves.
Toss in the shallots and green chilli, and sauté until shallots turn soft and lightly golden.

4. Add the crushed cumin-pepper-garlic mixture and cook for
1-2 minutes until aromatic.

5. Reduce the heat and pour in the tomato-coconut mixture.
Stir gently and let it come to a gentle simmer (do not boil hard).
It's okay if it looks slightly split — that's normal.

6. Finish with thick coconut milk:
Turn off the flame. Add ½-¾ cup thick coconut milk and stir slowly to bring everything together.
Adjust seasoning with salt and a tiny pinch of sugar if it tastes too sour.


7. Serve hot:
Pour over steaming rice and enjoy with roasted or air-fried pappadams.

(Rasam, comfort food, South Indian recipes, coconut milk rasam, healthy Indian recipes)