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.
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.
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.