Karina Sharma
1 cup coconut milk, 1 tbsp tamarind pulp, 1 chopped tomato, 1-2 green chilies, 1 tsp rasam powder, 1/2 tsp mustard seeds, fresh curry leaves, salt to taste, water as required.
Heat oil in a pan. Add mustard seeds and let them splutter.
Add curry leaves, chopped tomatoes, and green chilies. Sauté for 2 minutes.
Stir in rasam powder and tamarind pulp. Cook for 1-2 minutes.
Add coconut milk and water. Bring to a boil, then simmer for 5 minutes.
Your Coconut Milk Rasam is ready to enjoy! Serve with steamed rice or enjoy on its own.