COCONUT RASAM

This is typically called Poricha Rasam among the Tams Brams. But as usual my sis and I did the renaming. The peppery spice of this rasam really adds to its smooth flavour. This goes well with a side dish of Beans poriyal.

Ingredients:

Toor Dal - 1 cup + 1tbsp
Red Chillies - 3nos
Pepper corns - 2 tsps
Jeera - 2 tsps
Tomatoes - 2 nos (ripe)
Turmeric Powder- 1/2 tsp
Coriander leaves / Cilantro - 1 cup
Coconut - 1 cup(grated)
Curry Leaves - a sprig
Salt - as per taste

For Seasoning:
Kadugu/Mustard seeds - 2 tsps
Ulatham parupu/ Urad Dal- 2 tsps

Method:
1. Cook the 1 cup of dal and keep seperate.
2. In a tsp of oil, lightly fry the tsp of toor dal.
3. Dry grind the oily toor dal, red chillies, pepper corns and jeera to a coarse powder.
4. To the cooked dal, add the ground masala, tomatoes, turmeric powder, salt and the coriander leaves. Add 4 cups of water and let it boil.
5. Season the rasam with mustard, Urad dal and curry leaves.
6. Once the rasam is seasoned, turn off and add the grated coconut. Serve hot with rice.

Njoy!!!!