COCONUT MILK RASAM

This is popular in coastal areas of south India , where they use coconut in many of their recipe ,Its a very flavorful recipe.During my last visit to India one of our friends served this and  told me she has used coconut  in this.I couldn’t think how coconut and tamarind could mix ? Meaning the taste, tamarind, a tangy,sour and coconut ,sweet and nutty flavor ? But to my surprise it was so very flavorful and tasty.
INGREDIENTS:for 3
Coconut milk -1/4 cup thick first milk and 1/3 thin second milk
Tamarind - small lemon size
Tomato-1 small(chopped)
Pepper-1tsp crushed
Cumin-1tsp crushed
(Our friend used rasam powder.since I didn’t have that I used pepper and cumin)
Or
Rasam powder -1tbs
Turmeric-1/4 tsp
Salt - to taste 
For seasoning
Coconut oil-1 tsp ( friend used gingerly oil,but I preferred coconut oil )
Mustard-1/4 tsp
Asafoetida-1/4 tsp
Garlic-1(crushed)
Green chilli-1 slit for flavor
Curry leaf - few
Coriander leaves-few
METHOD:

1)Soak tamarind in water and extract pulp and add turmeric and salt.( if using rasam powder add )

2)A add chopped tomatoes and squeeze the juice and keep the skin .

3)Add the second coconut milk and enough water  and keep.

4)Heat a oil in a pan and add  mustard,asafoetida,crushed pepper, cumin( if using rasam powder this is optional), garlic, tomato  skin (that was kept after squeezing the juice )and curry leaf and keep aside.

5)Now boil the tamarind mix till froth and add the seasoning (cumin, tomatoes  mix)and boil for just a second.

6)Now add the  coconut first milk and switch off  the flame and add coriander.

                                          Serve with hot rice