Elaneer Rasam Recipe - Tender Coconut Rasam

Neeru Srikanth

May 18, 2018

1672 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Lunch

Cuisine:South Karnataka

Elaneer Rasam Recipe is a refreshing rasam recipe made using tender coconut water as well as the tender coconut cream

The base of the rasam is a combination of tender coconut water and tamarind pulp along with tomato. The rasam's flavor is enhanced with the tempering of mustard, mint leaves & cumin seeds and the tender coconut rasam is garnished with coriander leaves.

Serve Elaneer Rasam Recipe with hot steaming rice and papadum or just as a hot piping soup; it simply tastes sweet, tangy & spicy.

Ideal to cool down body heat during summer season.

If you like this recipe, try our other rasam recipes

Elaneer Rasam Recipe is a refreshing rasam recipe made using tender coconut water as well as the tender coconut cream

Serve Elaneer Rasam Recipe with hot steaming rice and papadum or just as a hot piping soup; it simply tastes sweet, tangy & spicy.

Ideal to cool down body heat during summer season.

If you like this recipe, try our other rasam recipes

Ingredients

1 Tomato, medium size

1 Tender coconut water

3 Fresh coconut, pulp

20 Tamarind

Curry leaves, few

Asafoetida (hing), a pinch

1/3 Turmeric powder (Haldi)

1 Rasam Powder

Salt, to taste

1/2 Water

Coriander (Dhania) Leaves, few sprigs

1 Ghee

1 Mustard seeds (Rai/ Kadugu)

1 Cumin seeds (Jeera)

8 Mint Leaves (Pudina)

Instructions for Elaneer Rasam Recipe - Tender Coconut Rasam

To begin making the Elaneer Rasam Recipe, open a fresh tender coconut, keep the water aside and transfer the tender coconut cream into a bowl.

In a mixer-jar, blend tomato, tamarind and 2 tablespoons of coconut cream by adding water Reserve the balance tender coconut cream for later.

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

Once the mixture starts 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.

Heat a a tadka pan with ghee on low flame, once hot, add the mustard seeds and cumin seeds, keep it going till the mustard seeds splutter. Turn off the eheat transfer it to the boiling rasam.

Garnish with chopped coriander leaves, and remaining tender coconut cream.

Serve Elaneer Rasam Recipe (Tender Coconut Rasam) with hot steaming rice and papadum or just as a hot piping soup.