Thengaipaal Rasam/Coconut Milk Rasam, Pondicherry Special

The name Pondicherry,immediately flashes Aurobindo Ashram and Auroville in my mind. I feel blessed to have visited the ashram twice and auroville once. The experience of visiting Mantri Mandir is still fresh in my mind, even as i write i can feel how spiritual it was when we entered the crystall ball meditation room. So much positive energy was radiating in that room, it just comes and hits you like a wave, when you come outside, you will automatically feel so relaxed and calm. 
Manakulam Vinayagar temple is also very famous in Pondicherry. Mankulam (Manal + Kulam) Meaning the Vinayagar temple near the Pond. After visiting the temple, we usually spend some time in the beach nearby, clicking photos near  the Mahatma Gandhi statue on the beach promenade!! Sadly all the photographs are @ my mom’s, so couldn’t upload any for this post. 🙁 umm life was wonderful when you don’t have responsibilities!!! Now after getting married, i don’t remember being to any place far with my kids in tow!!! Even if the hubby is ready to take me, i sometimes fear what if the kids come up with something new there, typical mother syndrome, i believe!!! But this time around, we have planned some places to visit during our vacation in India. Hopefully it all goes, as planned!! 😉
Coming to today’s recipe, i chose a simple and soothing rasam recipe from the The Pondicherry Kitchen.  The name thengaipaal rasam was very tempting, coz we normally make rasam with dal/tamarind sometimes with fruits like plum and pineapple, but with milk, was interesting!! It was super delicious, both the kids loved the taste.
 
Ingredients
1 Cup Coconut Milk (i used store-bought)
A lemon-sized ball of tamarind
2 nos tomatoes
1/4 Cup toor dhal
1 heaped tsp rasam powder
2 cloves of garlic
fistful of fresh coriander leaves
Salt-to taste
Tempering
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 red chilies, broken into two
1/4 tsp hing
1/4 tsp crushed pepper
1/4 tsp turmeric
a sprig of curry leaf
 
Method
  • Pressure cook toor dhal with 1 cup of water. Mash it well and add coconut milk to this
  • Soak tamarind in 1/2 cup warm water and extract the juice, to this add crushed tomatoes. Add this to the coconut-milk & dal mixture. To this add crushed garlic and rasam powder. Stir well.
  • Heat oil given under tempering in pan, splutter mustard seeds, crackle cumin, add broken red chilies, hing, turmeric and curry leaves.
  • Next add the coconut-milk mixture. Reduce the flame to lowest possible. Do not allow this mixture to boil. Let this be on the heat, until it starts to froth well.
  • In the mean time, take a serving bowl, add salt and fresh coriander leaves and keep ready. When the rasam comes to boiling stage, pour it into the bowl and cover with a lid and serve after 15 minutes. Serve hot as an accompaniment with rice.