Elaneer Rasam Recipe - Tender Coconut Rasam

Step 1: 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

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

Step 3: Add the tomato-coconut-tamarind juice, turmeric, asafoetida, and curry leaves in a Saucepan and bring it to boil

Step 4: Stir occasionally

Step 5: Once the mixture starts boiling, add the rasam powder, and mix well

Step 6: Wait until frothy

Step 7: Add the tender coconut water and boil again

Step 8: Boil for just a minute and switch off the gas immediately

Step 9: 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

Step 10: Turn off the eheat transfer it to the boiling rasam

Step 11: Garnish with chopped coriander leaves, and remaining tender coconut cream

Step 12: Serve Elaneer Rasam Recipe (Tender Coconut Rasam) with hot steaming rice and papadum or just as a hot piping soup