Tender Coconut Rasam

Name: Tender Coconut Rasam
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Tomato (medium size); 1 cup Tender Coconut Water; 3 tsp Coconut (tender pulp); small Tamarind (size); 1-2 leaves Curry; 1 piece Asafoetida (or cake cake); 1/3 tsp Turmeric Powder; 1 tsp Rasam Powder; 1-2 tsp Salt (or as per taste); 1/2 cup Water; 1-2 Garnishing (or coriander coriander for); 1 tsp Desi Ghee; 1 tsp Musturd - 1 Tsp (musturd); 1 tsp Cumin Seeds; 6 leaves Mint

Neeru Srikanth

Tender Coconut Rasam - Plattershare - Recipes, food stories and food lovers

South Indian

About Tender Coconut Rasam

Though it is supposed to be rainy season here, at timesÂ it isÂ very hot.Â We get thai coconut in abundance in almost all grocery shops. Tender Coconut water, pulp, tomato & tamarind are combined andÂ cooked with rasam powder. The rasam's flavor is enhanced when the tempering of mustard,mint leaves & cumin seeds is mixed with it and garnished with coriander leaves.

3.75 from 4 votes

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Recipe Time & More

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Served AsLunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Servings - 5

Ingredients

▢ 1 Tomato medium size
▢ 1 cup Tender Coconut Water
▢ 3 tsp Coconut tender pulp
▢ small Tamarind size
▢ 1-2 leaves Curry
▢ 1 piece Asafoetida or cake cake
▢ 1/3 tsp Turmeric Powder
▢ 1 tsp Rasam Powder
▢ 1-2 tsp Salt or as per taste
▢ 1/2 cup Water
▢ 1-2 Garnishing or coriander coriander for
▢ 1 tsp Desi Ghee
▢ 1 tsp Musturd - 1 Tsp musturd
▢ 1 tsp Cumin Seeds
▢ 6 leaves Mint

Instructions

▢
Pour the water from the tender coconut into a cup and take out the tender coconut pulp. Blend tomato, tamarind and 2 tsp of coconut pulp by adding water and making it in equal quantity of tender coconut water. Reserve the balance tender coconut
▢
Add the tomato-coconut-tamarind juice, turmeric, asafoetida and curry leaves in a container and bring it to boil. Stir occasionally.
▢
Once boiling, add the rasam powder and mix well .Wait until frothy.
▢
Add the tender coconut water and boil again. Boil for just a minute and switch off the gas immediately.
▢
Temper with Ghee, mustard, mint leaves and cumin seeds . Chop the remaining tender coconut pulp into small pieces. Garnish with chopped coriander leaves and tender coconut pulp pieces.

Recipe Notes

The measurement for coconut water and tomato mix juice are same in my above dish.

Make sure the tender coconut is sweet and not salty as it would alter the tastes.

I used Kalchatti (Soap stone) to get a good flavor and has various health benefits. It retains the heat for a long time hence we need not reheat. You may use any regular rasam pots.

Any regular rasam powder will do. If you want the rasam to be more spicy you may increase the quantity but the measurements given above are just fine.

Do not add too much tender coconut pulp as it might turn the rasam to be too sweeter.

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3.75 from 4 votes

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Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

4 Comments

Abhay Raj

April 14, 2024 / 10:58 pm Log in to Reply

Absolutely delicious! Thanks for sharing.
Abhijeet Mohan

August 17, 2021 / 3:27 pm Log in to Reply

I’m thrilled to try this recipe!
Vikash Mittal

June 13, 2020 / 4:45 pm Log in to Reply

This is fantastic! Thank you for sharing.
Pawan Mishra

June 11, 2020 / 10:08 am Log in to Reply

I’m loving this recipe already!