🍃 Ingredients:
For Grinding:
- Fresh grated coconut – ½ cup
- Cumin seeds – 1 tsp
- Black peppercorns – 1 tsp
- Green chilies – 1 (adjust to taste)
- Ginger – ½ inch
- Curry leaves – a few
- Water – 2–3 tbsp (for grinding)
For Rasam:
- Coconut water – 1 to 1.5 cups (or plain water)
- Tomato – 1 small, chopped (optional)
- Turmeric powder – ¼ tsp
- Salt – to taste
- Coriander leaves – to garnish
- Lemon juice – 1 tsp (added after cooking)
For Tempering:
- Coconut oil – 1 tsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Hing (asafoetida) – a pinch
- Curry leaves – 5–6
🍲 How to Make It:
- Grind the paste:
Blend coconut, cumin, pepper, green chili, ginger, and curry leaves with a bit of water to a coarse paste. - Prepare the base:
In a pan, heat coconut water (or plain water) and add chopped tomato, turmeric, and salt. Simmer for 4–5 minutes until tomato softens. - Add ground paste:
Stir in the coconut paste and bring to a gentle simmer (not a boil – to avoid curdling or loss of flavor). Cook for 2–3 minutes. - Temper the rasam:
In a small pan, heat coconut oil. Add mustard seeds, cumin, hing, and curry leaves. Let them splutter. Pour over the rasam. - Finish with lemon juice:
Turn off the heat. Add lemon juice and chopped coriander.
🧊 Tips for Summer & Health:
- Avoid tamarind for a lighter, less acidic base (good for fatty liver).
- Use coconut water instead of plain water for natural electrolytes.
- Skip tomatoes if acidity is an issue.
- Serve warm or lukewarm, not hot – more soothing in summer.
