Coconut--1/2
Tomatoes--3
Curry leaves--10
Coriander-- as desired
Red chilies--2
Cumin seeds-1/4 tsp
Mustard seeds--1/4 tsp
Turmeric
Salt-to taste
Red chili powder--pinch
Cumin powder-1/4 tsp
Methi powder-pinch (or) rasam powder

Coconut Milk Rasam

1. Take chopped coconut with one glass of water and grind then separate milk and keep aside.
2. In a pan take cut tomatoes, coconut milk, coriander, powders or rasam powder, turmeric, salt, chili powder and boil on medium for 10 minutes.
3. In a separate pan take oil, cumin seeds, mustard seeds, curry leaves and let it to splutter and then add to boiled rasam.
4. Note: Chopped coconut separated from milk can be used in curries.
5. Serve with rice.
   Preparation time: 20 minutes