கடலைப் பருப்பு தேங்காய் ரசம் / Channa Dhal Coconut Rasam

This is a different kind of Rasam which I learnt it from a TV Show.It turned out well hence its my pleasure to share this recipe

Ingredients
Part 1 - Pressure Cooking

• Channa Dhal - 1/4 cup
• Turmeric - a pinch
• Oil - a drop

Soak channa dhal in water for 15 minutes prior to pressure cooking

Part 2 - Tamarind Extract

• Tamarind extract - 1/2 cup (made out of one lemon sized tamarind ball)
• Jaggery - little
• Salt - 1 - 1/2 teaspoons

Part 3 - Rasam Powder

• Oil - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Pepper - 5 nos
• Cumin seeds / Jeera - 1/2 teaspoon
• Cardamom / Elachi - 1 
• Clove - 1
• Dried Red Chillies - 2
• Coconut (grated) - 3 - 4 tablespoons

Part 4 - Seasoning

• Ghee - 1/2 tablespoon
• Mustard seeds - 1/2 teaspoon
• Hing - little
• Curry leaves - little

Part 5 - Garnishing

• Coriander leaves - little

Method

Step 1 - Channa dhal

• Pressure cook soaked channa dhal (use the same water for soaking) with hing, turmeric and a drop of oil for 3 whistles
• Cool and run it in a mixer

• Add water to mashed channa dhal and mix well

Step 2 - Rasam Powder Preparation

• Fry the ingredients given under "Rasam Powder" in 1 tsp of oil.Do not fry coconut now

• Switch off the stove.Add coconut and toss it once

• Cool and grind it a fine powder in a mixie

Step 3 - Rasam Preparation

• Heat ghee and do seasoning with mustard, curry leaves and hing
• Pour tamarind extract.Add salt and jaggery.Boil for 3 minutes

• Add mashed channa dhal water and mix well.Let it boil for 2 minutes
• Mix the "Rasam Powder" (prepared in Step 2) with water without any lumps and pour it the above mixture

• Boil well till nice aroma comes and garnish with coriander seeds before switching off the stove

"Channa Dhal Coconut Rasam" is ready.Enjoy with steamed hot rice and Kovakkai Fry