Thengai paal rasam recipe with step by step pictures. Rasam made with thick coconut milk, tamarind pulp, rasam powder and spices. A vegan recipe.
There are many varieties of rasam made in the South Indian cuisine and this coconut milk rasam is one such delicious variety.
The taste of this rasam is different than the usual Tamarind rasam or Tomato rasam as the addition of coconut milk gives a creamy subtle sweet hint in the rasam. But of course the rasam does have a sour taste as tamarind is used.
In fact the creaminess and sweetness of coconut milk complement the acidity and sourness of tamarind very well. There is also some heat and pungency which comes from the addition of rasam powder.
Making coconut milk rasam is quick and easy if you have coconut milk ready. Then it does not take much time.
In the recipe I have used homemade rasam powder. You can use any good quality rasam powder. Since Rasam powder is added the time does reduce in making the recipe. i have not added tomatoes. But if you want you can add one small to medium crushed or chopped tomato.
Coconut milk rasam goes best with steamed rice. Though you can also have it like a soup.
How to make thengai paal rasam
A) making tamarind pulp:
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 the pulp in the water.
3. In a pan pour the tamarind pulp.
4. Then pour 1.5 cups water.
5. Add ¼ teaspoon turmeric powder.
6. Add 2 tablespoons rasam powder.
7. Mix everything.
8. Keep the pan on stovetop on a medium-low to medium flame.
9. Let the rasam come to a boil.
10. After the rasam begins to boil, continue to boil it further for 2 to 3 minutes more.
11. Then switch off the flame. Add 1 cup of thick coconut milk (first extract).
12. Mix very well.
13. Add salt as per taste. Mix, cover and keep aside.
Making tempering for thengai paal rasam
14. In a small pan or tadka pan, heat 2 tablespoons coconut oil. instead of coconut oil, you can use any other oil or ghee.
15. Keep the flame to a low and add ½ teaspoon mustard seeds.
16. let them crackle.
17. Then add 1 to 2 dry red chilies (broken and seeds removed), 1 pinch asafoetida (hing) and 7 to 8 curry leaves.
18. Stir and fry for a few seconds till the color of red chilies change and then switch off the flame.
19. Pour the tempering ingredients in the rasam.
20. Cover for 3 to 4 minutes and let the tempering flavors infuse.
21. Then lastly add 2 to 3 tablespoons chopped coriander leaves and mix.
22. Serve thengai paal rasam with steamed rice.
Rasam is one of those recipes I make often as they are easy and quick to make. I have already shared many Rasam varieties like:
- Beetroot rasam
- Lemon rasam
- Pepper cumin rasam
- Rasam – an easy recipe made without rasam powder.
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Thengai Paal Rasam (Coconut Milk Rasam)
By Dassana Amit
Ingredients
for tamarind pulp
- 1 tablespoon tightly packed tamarind
- ½ cup hot water
other ingredients
- 1.5 cups water
- ¼ teaspoon turmeric powder
- 2 tablespoons rasam powder
- 1 cup thick coconut milk (first extract)
- salt as per taste
for tempering
- 2 tablespoons coconut 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 chopped coriander leaves (cilantro leaves)
Instructions
making tamarind pulp
- 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 thengai paal rasam
- In a pan pour the tamarind pulp. then pour 1.5 cups water.
- Add ¼ teaspoon turmeric powder and 2 tablespoons rasam powder.
- Mix everything and keep the pan on stove top on a medium-low to medium flame.
- Let the rasam come to a boil.
- After the rasam begins to boil, continue to boil it further for 2 to 3 minutes more.
- Then switch off the flame. Add 1 cup thick coconut milk (first extract) and mix very well.
- Add salt as per taste. Mix, cover and keep aside.
tempering for thengai paal rasam
- 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 flame to a low and add ½ teaspoon mustard seeds. let them crackle.
- Then 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 switch off flame.
- Pour the tempering ingredients in the rasam.
- Cover for 3 to 4 minutes and let the tempering flavors infuse.
- Then lastly add 2 to 3 tablespoons chopped coriander leaves and mix.
- Serve thengai paal rasam with steamed rice.
Nutrition Info Approximate values
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Hello Dass,
1. how to pronounce your name?
2. is it possible to reduce the oil in tempering?
3. when and where will you upload non vegetarian recipes, if at all you plan to do?
4. where will i get the measuring spoons – you know the 1/4 tsp, 1 tblspn?
5. will you upload bakery products, icecreams, wine-beer – spirits?
do not mind the way of communication. not much of a talker.
anu
1. basically my name is a version of ‘darshana’. some people also call me darshana. just remove ‘r’ and ‘h’ letter and thats the pronunciation.
2. yes you can reduce the oil in tempering.
3. since we are vegetarians, i only add vegetarian recipes.
4. you can buy the measuring spoons from amazon or in any good shop which sells baking wares.
5. i have already added many cakes and ice cream recipes. so you can check them. i do not make wine or any spirit at home, so won’t be able to share them.
not a problem.
Yummy yummmmmy recipe mam.. tried it today.. I have started cooking recently.. I refer to recipes from your website often.. keep up the good work.. kudos!
thank you. happy cooking.
What rasam powder have you used? any particular brand?
i have used homemade rasam powder. recipe is here – https://www.vegrecipesofindia.com/rasam-powder-recipe/
My daughter was telling me that in Thailand they use tamarind in a lot of dishes to balance out flavor. I love the combination of creamy coconut and tamarind to balance out acidity.
Thanks Analida. Yes try the recipe. it taste good.
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Başarılarınızın devamını diliyorum.
Türkiye’den, kucak dolusu selamlar sevgiler.
Rajasthanlı Numan Aladağ
Tıbbi bitkiler uzmanı
thanks a lot numan for the lovely comment and kind wishes. wish you too all the best.