THENGAIPAL RASAM [COCONUT MILK RASAM]

Extract 1 cup of thick coconut milk from1 cup of shredded coconut. Soak a lime-sized tamarind in water for half an hour and then extract its thick juice. Heat a kadai and add 1tbsp ghee and 1tbsp oil. When it becomes hot, add half cup of crushed tomatoes, 2 slit green chillies, 5 garlic flakes, 2tbsp chopped coriander leaves, 1sp turmeric powder, a pinch of cinnamon powder, 1sp aniseed powder, 1sp pepper powder and 1sp cumin powder. Cook until the oil floats on the surface. Pour the tamarind extract with enough water and salt. Let the rasam simmer for 2 minutes. Then put off the fire and add the coconut milk. Mix well.