Nimi's Culinary Ventures

Start off Monsoons with… Coconut Rasam!

 

Hah! Laggin on posts ……………………….

I’m not able to update up my news after Beijing….Its been running around most days ………travelling up and down ,classes, school,kids, welcomings, interviews…….Achoo…………… sniff.. …..Achooooo…..yikes its Monsoon back in Munnar and I have been haywire in my schedules…latest update am down with a cold…..Sniff! Sniff! Theres just one more week left for the school to close for monsoon vacations here in Munnar..

Here are a few paper reports that came up in a few regional papers…

kochi-29-May-2014-page-10

24page6 change for ekm

24page6 change for ekm

manorama-30-may 30_1974_994_2504
 Season is up for coughs and colds……so how about a special rasam???This Rasam is the best thing to have with rice if you are down terribly with a cold or fever. It’s more like a curry in its looks but is super Yumm soup!

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Coconut Rasam
175 calories
25 g
0 g
9 g
4 g
6 g
402 g
307 g
12 g
0 g
3 g
Nutrition Facts
Serving Size
402g
Amount Per Serving
Calories 175
Calories from Fat 73
% Daily Value *
Total Fat 9g
13%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 307mg
13%
Total Carbohydrates 25g
8%
Dietary Fiber 7g
29%
Sugars 12g
Protein 4g
Vitamin A
51%
Vitamin C
31%
Calcium
10%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¼ cup of scraped coconut
  2. 2 tsp of cumin seeds
  3. 2 tsp of peppercorns
  4. 1 pod of garlic
  5. A gooseberry sized ball of tamarind
  6. 1 tomato (medium sized)
  7. ½ tsp of turmeric powder
  8. ¼ tsp of asafoetida powder
  9. 1 ½ tsp of Kashmiri chilli powder
  10. 1 cup of water
  11. 8-10 shallots sliced
  12. 1tsp of mustard seeds
  13. Coriander leaves
  14. Salt to taste
Instructions
  1.  Grind scraped coconut, cumin seeds, pepper, garlic and tamarind into and separate
  2. the smooth paste.
  3.  Slice the tomato and grind it into a paste and mix it with the coconut mix.
  4.  Heat oil in a wok, splutter mustard seeds, sauté the shallots, add in the turmeric
  5. powder and chilli powder, fry and pour in the ground mix.
  6.  Keep stirring and when it starts boiling; add in a cup of water and salt to taste.
  7.  When simmering, mix in asafoetida powder and a few chopped coriander leaves.
  8. Serve with rice and enjoy the monsoon.
Adapted from Nimi's Culinary Ventures
beta
calories
175
fat
9g
protein
4g
carbs
25g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/

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874589CB9D8A67F8CEBF7F3596BD53E2

874589CB9D8A67F8CEBF7F3596BD53E2  

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