Coconut Milk Rasam

Blend 2 spoons of roasted chana, 2 spoons of mildly roasted rice, 1 spoon of mildly roasted urad dal to smooth paste and mix with 2 cups of coconut milk.

Crush 2 medium sized tomatoes well and add half a lemon sized tamarind in 2 cups of water with a teaspoon of turmeric powder, quarter teaspoon of asafoetida, half a teaspoon of Kashmiri chilli powder and let it all soak for 5 minutes.

Mildly pound 2 table spoon shallots and keep aside.

Coarsely pound 1 table spoon garlic, 1 table spoon of coriander stems, 1 spoon pepper, 1 spoon of coriander seeds, half a spoon of green chillies, half a spoon cumin, half a spoon fennel seeds and keep aside.

Heat a pan that can hold 5 cups of water, add a table spoon of oil and a spoon of ghee, once oil and ghee is hot

add 1 teaspoon of mustard, 1 teaspoon of cumin, 3 split red chillies without seeds, buncha curry leaves wait for mustard and cumin to splatter

immediately add the mildly pounded shallots and saute for 3 minutes

add the coarsely pounded garlic, coriander stems mixture and saute for 2 minutes

add the tomato and tamarind water mixture, let it all come to boil, add the coconut milk mixture and let it come to boil again, add salt to taste, add chopped coriander leaves and switch off stove.

Enjoy the coconut milk rasam with hot rice or drink as such as a soup!