Rasams are mostly thin, soup-like dishes that are very popular in all of South India. Most of the rasam varieties are also beneficial for the health as they are good for curing stubborn colds and coughs. On this post, I have shared one of my favorite rasam recipes, the Thengai Paal Rasam a.k.a Coconut Milk Rasam, a specialty from Tamil Nadu. Made with thick coconut milk, tamarind extract, rasam powder and spices, this one is also a vegan recipe.
About Coconut Milk Rasam
In the heart of Tamil Nadu’s culinary repertoire lies a treasure trove of flavors, and among them, Thengai Paal Rasam shines like a pearl in a sea of spices.
Imagine a symphony of aromas wafting from the kitchen, where the comforting scent of coconut melds harmoniously with the zing of tamarind and the warmth of traditional spices.
Also known as Coconut Milk Rasam, this rasam variety is a delightful and fragrant dish from the cuisine of Tamil Nadu in South India.
This unique rasam variation is cherished for its creamy texture, subtle coconut flavor, and a perfect blend of tanginess and spiciness.
Table of Contents
Rasam is one of those recipes I often make at home as it is easy and quick to make. Like I said, there are many varieties of rasam made in South Indian cuisine and this Thengai Paal Rasam is one such delicious variety.
The flavor of this Coconut Milk Rasam is different than the usual regular Rasam or Tomato Rasam, as the addition of coconut milk gives a subtle sweet, creamy hint. But it does have a sour taste as tamarind is used.
In fact, the creaminess and sweetness of coconut milk complements the acidity and sourness of tamarind very well. There is also some heat and pungency which comes from the addition of rasam powder.
In this Thengai Paal Rasam, I have used Homemade Rasam Powder. You can use any good quality rasam powder.
Since this spice blend is added, the time does reduce in the overall preparation. I have not added tomatoes. But if you want, you can add 1 small to medium tomato that is crushed or chopped.
Served steaming hot alongside fluffy rice or sipped as a comforting soup, Coconut Milk Rasam is a celebration of the state’s culinary heritage.
How to make Coconut Milk Rasam
Make Tamarind Extract
1. Firstly, soak 1 tablespoon tightly packed tamarind in ½ cup hot water for 20 to 30 minutes.
2. Later, squeeze the softened tamarind and extract its pulp in the water.
Cook Tamarind Mixture
3. In a pan, pour the tamarind extract.
4. Then, pour 1½ cups water.
5. Add ¼ teaspoon turmeric powder.
6. Add 2 tablespoons rasam powder.
7. Mix everything very well.
8. Keep the pan on the stovetop on medium-low to medium heat.
9. Let this rasam mixture come to a simmer.
10. After the rasam begins to simmer, continue to simmer further for 2 to 3 minutes.
Add Coconut Milk
11. Then, turn off the heat and add 1 cup thick coconut milk (first extract). If you want to make coconut milk at home then you can check this post – How to make Coconut Milk.
12. Mix very well.
13. Add salt as per taste. Mix, cover and keep aside.
Make Tempering
14. In a small pan or tadka pan, heat 2 tablespoons coconut oil.
Instead of coconut oil, you can use gingelly oil (sesame oil) or any other neutral flavored oil or ghee.
15. Keep heat to low and add ½ teaspoon mustard seeds.
16. Let the mustard seeds crackle.
17. Then, add 1 to 2 dried red chilies (broken & seeds removed), 1 pinch asafoetida and 7 to 8 curry leaves.
18. Stir and fry for a few seconds or till the color of red chilies change. Turn off the heat.
19. Pour the tempering in the prepared rasam.
20. Cover pan with lid for 3 to 4 minutes and let the tempering flavors infuse.
21. Lastly, add 2 to 3 tablespoons chopped coriander leaves and mix.
22. Serve Thengai Paal Rasam with steamed rice.
More Tasty Recipes To Try!
South Indian Food
Tamil Nadu Food
South Indian Food
Rice Recipes
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Coconut Milk Rasam
Ingredients
For tamarind extract
- 1 tablespoon tamarind – tightly packed
- ½ cup hot water
Other ingredients
- 1.5 cups water
- ¼ teaspoon turmeric powder
- 2 tablespoons Rasam Powder
- 1 cup Coconut Milk (Thick) – first extract or use canned coconut milk
- salt as per taste
For tempering
- 2 tablespoons coconut oil or gingelly oil (sesame oil) or any other neutral flavored oil
- ½ teaspoon mustard seeds
- 1 to 2 dry red chilies – broken and seeds removed
- 1 pinch asafoetida (hing)
- 7 to 8 curry leaves
For garnish
- 2 to 3 tablespoons coriander leaves – chopped (cilantro)
Instructions
Making Tamarind Extract
- Firstly soak 1 tablespoon tightly packed tamarind in ½ cup hot water for 20 to 30 minutes.
- Later squeeze the softened tamarind and extract the pulp in the water.
Making Coconut Milk Rasam
- In a pan pour the prepared tamarind extract. Pour 1.5 cups of water.
- Add the turmeric powder and rasam powder.
- Mix everything and keep the pan on stove top on a medium-low to medium flame.
- Let the rasam come to a simmer.
- After the rasam begins to simmer, continue to further simmer it for 2 to 3 minutes more.
- Then turn off the the heat. Add 1 cup thick coconut milk (first extract) and mix very well.
- Add salt as per taste. Mix, cover pan with lid and set it aside.
Tempering
- In a small pan or tadka pan, heat 2 tablespoons coconut oil. Instead of coconut oil, you can use any other oil or ghee.
- Keep the heat to a low and add ½ teaspoon mustard seeds. Let them crackle.
- Next add 1 to 2 dry red chilies (broken and seeds removed), 1 pinch asafoetida (hing) and 7 to 8 curry leaves.
- Stir and fry for a few seconds till the color of red chilies change and then turn off the heat.
- Pour all of the tempering ingredients into the rasam.
- Cover with lid for 3 to 4 minutes and let the tempering flavors infuse.
- Then lastly add 2 to 3 tablespoons chopped coriander leaves and mix.
- Serve Coconut Milk Rasam with steamed rice or enjoy it as is, like a soup.
Notes
- You can make the rasam with homemade coconut milk or canned coconut milk.
- You could also use coconut cream, but adjust water as needed.
- The choice of fat for tempering can be coconut oil, gingelly oil (wood pressed sesame oil made from raw sesame seeds) or any other neutral flavored oil.
- You can also use ghee instead of oil for a vegetarian variation of this rasam.
- I have used dried tamarind. You could opt to use packaged or bottled tamarind paste. Since tamarind paste is concentrated, first add about ½ teaspoon of it and mix with water. If needed you can add more according to taste.
Nutrition Info (Approximate Values)
This Coconut Milk Rasam recipe from the blog archives was first published on February 2018. It has been updated and republished on May 2024.
