COCONUT RASAM / TENGINAKAYI SAARU

Today I am back with another quick and delicious recipe with Coconut. It can be served as a soup or with rice . You are sure to lick your fingers as it is insanely delicious. It is one of the flavorful and yummy recipe. If you are bored of regular rasam varieties then you must try this recipe. This can be prepared in just 20 minutes from start to finish. Coconut Rasam / Tenginakayi Saaru is a hit at my place.

What are the Benefits of Coconut ?

Coconut is an integral part of South Indian Cuisine. It is used in most of the dishes on a daily basis. Well I do not use coconut on a daily basis but once in a while.
  • Helps to Boosts the immune system since coconuts are anti-parasite, antibacterial, anti-viral and antifungal.
  • Provides quick energy and improves athletic and physical performance.
  • Known to considerably reduce the risk of heart diseases.
  • Protects against bladder infection and kidney disease.
  • Restores and maintains thyroid functionality.
  • Good for Skin Health
  • Eliminates Scalp Infections
  • Helps to develop strong Teeth and bones.
  • Keeps the body hydrated

What is the theme for Foodiemonday Bloghop?

268th Foodie Monday Bloghop theme #TropicalCoconut is suggested by Narmadha of Nam’sCorner. She is a versatile blogger and has many recipes on her blog. Do check her space to explore more amazing recipes. I have bookmarked her Nallikai Rasam.

Ingredients for Coconut Rasam / Tenginakyi Saaru:

  • Cumin / Jeera : Dried whole spice that add a nice aroma to this dish.
  • Fresh grated Coconut:Integral part of south Indian cooking . Enhances the taste of the dish. Good for health too when used in moderation.
  • Coconut Milk:Adds a thick, rich and creamy texture to the dish.
  • Curry Leaves: Has numerous health benefits and adds a nice taste and flavor to the dish
  • Coriander Leaves: Enhances the flavor of the dish to another level
  • Mustard Seeds: An integral part of Indian cuisine
  • Dry Red Chilli:Adds a little heat to the dish
  • Tamrind: Adds sourness to this rasam
  • Ghee: Adds a nice aroma and enhances the taste of the dish.
  • Salt: Integral part of the dish
  • Turmeric: Has Anti inflammatory and Antioxident properties and good for health

Recipe for Coconut Rasam / Tenginakayi Saaru:

  • Author: Preethi Prasad
  • Prep Time : 5 Mins
  • Cook Time : 15 Mins
  • Total Time : 20 mins
  • Course : Main Course / Appetizer
  • Cuisine : South Indian
  • Serves : 4

Ingredients:

  • 2.5 Tsp Jeera / Cumin
  • 1/2 Tsp Mustard
  • Small Lemon Size Tamrind Soaked in 160 ml water
  • 1/2 Cup freshly grated coconut
  • 1/2 Cup Coconut Milk
  • Salt to Taste
  • Few Curry leaves
  • 2 Tsp Finely Chopped Fresh Coriander
  • 1 Tbsp Ghee
  • 2 Dry red Chillies
  • 1/2 Cup Water to adjust the consistency
  • Pinch of Asafoetida
  • 1/4 Tsp Turmeric

Method:

  • Soak tamrind in water for about 3-4 mins. Squeeze the tamrind pulp and discard the pulp. Keep the tamrind water aside.
  • Blend 2 tsp cumin and freshly grated coconut to a fine paste.
  • Heat half of the ghee in a wide bottom pan. Add the coconut cumin paste and cook on medium flame for about 5 mins. Keep stirring .
  • Add the tamrind water ,plain water and allow it to simmer for another 5 minutes.Adjust the consistency of the saaru. It should not be very thick. It will thicken later.
  • Lastly add coconut milk and keep stirring for about 3 mins.
  • Add the finely chopped coriander and salt and keep stirring.Turn off the heat after 2 mins.
  • On the other side prepare the tadka. Heat remaining ghee in a small pan.Add cumin seeds , mustard seeds ,asafoetida , curry leaves and red chillies. Once they splutter turn off the heat.
  • Pour the aromatic tadka over the rasam.
  • Serve with rice and papad or as a soup. Choice is yours.
https://preethicuisine.com/onion-and-coconut-curry-base/ https://preethicuisine.com/dates-almonds-and-coconut-rolls-no-bake-recipe/ Incase you try this recipe feel free to tag me. Do follow my blog and Social media handles on Facebook , Instagram , Twitter and Pinterest to get an update on the latest recipes. Enjoy this recipe!!!!!!!!!!!
COCONUT RASAM / TENGINAKAYI SAARUPin

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10 thoughts on “COCONUT RASAM / TENGINAKAYI SAARU”

  1. I love coconut milk rasam which is more flavorful and delicious. We add only coconut milk. Love your version with paste of coconut and other spices. This looks so exotic.

  2. OMG, every time I open the FMBH album on Mondays, there is a new rasam dish. I book mark one and another one appears. This coconut rasam is so flavorful and exotic with all the spices and both coconut and coconut milk.

  3. Never had coconut rasam.. will love to try it in chilly delhi winters when we are surviving on soups stews and all things warm and comforting. Looks so inviting!

  4. Coconut rasam sounds very interesting, my mother in law used to prepare this rasam. Its been long I did not tasted, bookmarking to try it sometime. Loved the flavors of cumin and coconut paste in rasam.

  5. I love anything with coconut. And this coconut rasam looks so comforting and delicious. Never made rasam without dal. Bookmarking this recipe to try sometime. Amazed to see different types of rasam recipes. I have to try one by one.

  6. Pingback: Thakkali Rasam| Tomato Rasam With Home-Made Spice Mix – The World Through My Eyes

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