Coconut Milk Rasam

Coconut Milk rasam is a delicious rasam with a rich flavor of coconut. Rasam is a warm, soothing soup which can be served as an appetizer or with hot steaming rice or kist as a digestion aid after heavy lunch/dinner. Usually Brahmin rasam we don't include garlic. Along with pepper-cumin we also add home made Rasam powder. Also in this rasam, we don't add mashed dal. Coconut milk gives unique flavor and taste to this rasam! Serve this rasam with hot steaming rice along with generous teaspoon of ghee and relish with some stir-fry Potato Kara Curry!

Table of Contents

Tips for making Coconut Milk Rasam:

We added chopped tomato, instead, we can grind the tomato and add.
For coconut milk, we can grind ½ cup of grated coconut with 1 cup of warm water, squeeze and then extract the juice.
We can use store bought can of coconut milk too. Take 1 cup of coconut milk, mix ½ cup of water, stir well and then use it.
After adding coconut milk do not bring the rasam to boil. Keep in flame till a frothy layer forms on top.
This is a no garlic rasam, if you wish, you can crush few garlic and add it.

You may also want to try:

Soup rasam a South Indian Style Soup made with Tomato, Toor Dal and mild spices. This Rasam soup is a very comforting and soothing.
Kalyana rasam is a Rasam usually served in the weddings. It tastes delicious with the right balance of tangy, spice and sweet.
Nataraja Iyer Rasam a rasam so popular with the flavors of red and green chili.

Recipe card for Coconut Milk Rasam:

Coconut Milk Rasam | Thengai Pal Rasam

Course: Rasam Cuisine: Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Nadu Equipments Needed Mixer Grinder Prep Time: 10 minutes minutes Cook Time: 20 minutes minutes Total Time: 30 minutes minutes Servings: 4 people Calories: 45 kcal Author: Sowmya Venkatachalam

Coconut milk rasam, a delicious and unique rasam.The flavour of coconut milk cooked with tomato and tempered with ghee is a divine taste. Any stir-fry vegetable poriyal is a perfect combination for this yummy rasam!

Ingredients

▢ 1 gooseberry size Tamarind
▢ 1 no Tomato
▢ 1½ teaspoon Salt Adjust as needed
▢ 1½ cups Coconut Milk
▢ 1 teaspoon Rasam Powder
▢ 1 tablespoon Coriander Leaves For Garnishing

For Grinding

▢ 1 teaspoon Ghee
▢ 2 teaspoon Coriander Seeds
▢ 1 teaspoon Toor Dal (Pigeon pea)
▢ 1 teaspoon Peppercorns
▢ ½ teaspoon Cumin Seeds

For Tempering

▢ 1 tablespoon Ghee
▢ 1 teaspoon Mustard Seeds
▢ 1 teaspoon Cumin Seeds
▢ Few Curry leaves
▢ a Pinch Asafoetida (Asafetida / Hing)

Instructions Soak tamarind in water and extract the juice and keep it aside

Heat ghee in a pan and fry the grinding ingredients except cumin seeds. Once the dal turns golden brown color, take out all the fried ingredients allow them to cool off. Add it to the mixer along with cumin seeds and grind it to a fine and smooth powder

Heat ghee in pan and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and fry for 20 seconds. Add curry leaves and hing and stir well. Add chopped tomatoes and saute the tomatoes for a minute

Add the tamarind extract, salt and rasam powder and boil it till the raw smell goes off.

I have already ground ½ coconut and extracted the coconut milk. We can also use store bought coconut milk. Once the tamarind smell and raw rasam powder smell goes off, add coconut milk and stir well

Finally add ground powder and when the froth starts to form, garnish with coriander leaves and switch off the flame

Serve the yummy Coconut milk rasam with hot steaming rice. Nutritional Info Nutrition Facts Coconut Milk Rasam | Thengai Pal Rasam Amount Per Serving (1 Cup) Calories 45 Calories from Fat 27 % Daily Value* Fat 3g 5% Carbohydrates 5g 2% Protein 2g 4% * Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

Soak tamarind in water and extract the juice and keep it aside.

Heat ghee in a pan and fry the grinding ingredients except cumin seeds. Once the dal turns golden brown color, take out all the fried ingredients allow them to cool off.

Add it to the mixer along with cumin seeds and grind it to a fine and smooth powder.

Heat ghee in pan and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and fry for 20 seconds. Add curry leaves and hing and stir well.

Add chopped tomatoes and saute the tomatoes for a minute.

Add the tamarind extract, salt and rasam powder and boil it till the raw smell goes off.

I have already ground ½ coconut and extracted the coconut milk. We can also use store bought coconut milk. Once the tamarind smell and raw rasam powder smell goes off, add coconut milk and stir well.

Finally add ground powder and when the froth starts to form, garnish with coriander leaves and switch off the flame.

Serve the yummy Coconut milk rasam with hot steaming rice.

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Welcome to Subbus Kitchen!I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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