Elaneer Rasam (Tender Coconut Rasam)

Elaneer Rasam (Tender Coconut Rasam)

It is super hot here these days in Singapore. We get thai coconut in abundance in almost all grocery shops and it is always in stock in my home. Today’s recipe is “Elaneer Rasam” where Tender Coconut water, pulp, tomato & tamarind are combined and 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.
Video: https://www.youtube.com/watch?v=kKWAs0wNo6k
Pin : https://www.pinterest.com/pin/402931497895117274/

Thai coconut tastes slightly different from the Indian Coconut but both of them suits well for this rasam. You may refer to the rasam powder recipe from my blog. Make sure the coconut is sweet and do not cook the ones which are salty. The rasam is sweet & tangy and goes well with hot steaming rice or as a soup. For more enhanced tender coconut taste it is good to put some fresh pieces of the tender coconut pulp as a part of garnishing.

Recipe: Elaneer Rasam | Tender Coconut Rasam

Preparation Time :  10 mins

Cooking Time – 25 mins

Gas : Low

Yields : 2 cups

Ingredients

Tender Coconut water- 1 cup

Tender Coconut pulp- 2 tsp

Tomato 1 cup finely chopped

Tamarind - small lemon size

Water – 1 cup

Hing Cake – 1 small piece

Salt to taste

Curry leaves - few

Turmeric powder - 1/2 tsp

Rasam Powder - 1 tsp

Coriander leaves - few

Ghee – 2 tsp

Mustard – 1 tsp

Cumin seeds – 1 tsp

Red Chili – dry – 1

Mint leaves – few (Optional)

Video (Stepwise pictures below) Preparation

1.       Pour the water from the tender coconut into a cup and take out the tender coconut pulp.

2.       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 pulp for final garnishing

3.       Add the tomato-coconut-tamarind juice, turmeric, asafoetida and curry leaves in a container and bring it to boil. Stir occasionally.

4.       Once boiling, add the rasam powder and mix well .Wait until frothy.

5.       Add the tender coconut water. Boil for just a minute and switch off the gas immediately.

6.       Temper with Ghee, mustard, mint leaves and cumin seeds .

7.       Chop the remaining tender coconut pulp into small pieces.

8.       Garnish with chopped coriander leaves and tender coconut pulp pieces.

Notes

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

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

3.       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.

4.       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.

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

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 cup = 200 m

Preparation

1.       Pour the water from the tender coconut into a cup and take out the tender coconut pulp. 2.       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 pulp for final garnishing 3.       Add the tomato-coconut-tamarind juice, turmeric, asafoetida and curry leaves in a container and bring it to boil. Stir occasionally..   4.       Once boiling, add the rasam powder and mix well .Wait until frothy. 5.       Add the tender coconut water. Boil for just a minute and switch off the gas immediately. 6.     Temper with Ghee, mustard, mint leaves and cumin seeds . 7.     Chop the remaining tender coconut pulp into small pieces. Garnish with chopped coriander leaves and tender coconut pulp pieces.