Ingredients
Coconut Half shell
Tomato 2
Rasam powder 1 tsp (optional)
Salt to taste
Red Chili Powder to taste
Seasoning
oil -3tbs
curry leaves
Mustard seeds 1/2 tbs
Coconut Milk
remove the coconut shell,make pieces.
Grind the coconut along with some water.
Over a large bowl place a cloth,pour the grinned coconut liquid.
Lift the cloth,pull the edges together and squeeze out the coconut milk.
Method
Heat Oil in pan add mustard seeds and wait to splutter,Then add curry leaves.
Add Tomato pieces Saute till they soft.
Add diluted coconut milk cook for 3min,stirring it occasionally.
Add rasam powder, salt and red chili powder.
Cook till the rasam boil well.
Add coriander leaves.Serve with rice.
Coconut Half shell
Tomato 2
Rasam powder 1 tsp (optional)
Salt to taste
Red Chili Powder to taste
Seasoning
oil -3tbs
curry leaves
Mustard seeds 1/2 tbs
Coconut Milk
remove the coconut shell,make pieces.
Grind the coconut along with some water.
Over a large bowl place a cloth,pour the grinned coconut liquid.
Lift the cloth,pull the edges together and squeeze out the coconut milk.
Keep it aside.
Heat Oil in pan add mustard seeds and wait to splutter,Then add curry leaves.
Add Tomato pieces Saute till they soft.
Add diluted coconut milk cook for 3min,stirring it occasionally.
Add rasam powder, salt and red chili powder.
Cook till the rasam boil well.
Add coriander leaves.Serve with rice.
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