coconut milk rasam recipe | thengai paal rasam recipe | rasam varieties

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coconut milk rasam recipe

coconut milk rasam is a delicious rasam variety. the rasam recipe is made with thick coconut milk, tamarind pulp, rasam powder and spices. 

5 from 3 votes
total time:
30minutes

coconut milk rasam recipe with step by step pictures. this rasam recipe is made with thick coconut milk, tamarind pulp, rasam powder and spices. there are many varieties of rasam made in the south indian cuisine. coconut milk rasam is one such delicious variety.

coconut milk rasam recipe

the taste of coconut milk rasam is different than the usual tamarind rasam or tomato rasam as the addition of coconut milk gives a creamy subtle sweet hints 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 complements 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. in coconut milk rasam i do not add tomatoes. but if you want you can add one small to medium crushed or chopped tomato.

thengai paal rasam recipe

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:

  1. beetroot rasam
  2. lemon rasam recipe
  3. andhra style tomato charu
  4. pepper cumin rasam recipe
  5. easy rasam recipe without rasam powder

coconut milk rasam goes best with steamed rice. though you can also have it like a soup.

coconut milk rasam recipe below:

coconut milk rasam

5 from 3 votes
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
coconut milk rasam is a delicious rasam variety. the rasam recipe is made with thick coconut milk, tamarind pulp, rasam powder and spices. 
coconut milk rasam recipe
Course:main course
Cuisine:south indian, tamil nadu
Servings:4
Author:dassana

INGREDIENTS FOR coconut milk rasam

(1 CUP = 250 ML)

for tamarind pulp

  • 1 tablespoon tightly packed tamarind
  • ½ cup hot water

other ingredients for coconut milk rasam

  • 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

HOW TO MAKE coconut milk rasam

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 coconut milk 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 coconut milk 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 coconut milk 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.
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TRENDING RECIPE

stepwise thengai paal rasam or coconut milk rasam recipe:

a) making tamarind pulp:

1. firstly soak 1 tablespoon tightly packed tamarind in ½ cup hot water for 20 to 30 minutes.

making coconut milk rasam recipe

2. later squeeze the softened tamarind and extract the pulp in the water.

making coconut milk rasam recipe

b) making coconut milk rasam:

3. in a pan pour the tamarind pulp.

making coconut milk rasam recipe

4. then pour 1.5 cups water.

making coconut milk rasam recipe

5. add ¼ teaspoon turmeric powder.

making coconut milk rasam recipe

6. add 2 tablespoons rasam powder.

making coconut milk rasam recipe

7. mix everything.

making coconut milk rasam recipe

8. keep pan on stove top on a medium-low to medium flame.

making coconut milk rasam recipe

9. let the rasam come to a boil.

making coconut milk rasam recipe

10. after the rasam begins to boil, continue to boil it further for 2 to 3 minutes more.

making coconut milk rasam recipe

11. then switch off the flame. add 1 cup thick coconut milk (first extract).

making coconut milk rasam recipe

12. mix very well.

making coconut milk rasam recipe

13. add salt as per taste. mix, cover and keep aside.

making coconut milk rasam recipe

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.

making coconut milk rasam recipe

15. keep the flame to a low and add ½ teaspoon mustard seeds.

making thengai paal rasam recipe

16. let them crackle.

making thengai paal rasam recipe

17. then add 1 to 2 dry red chilies (broken and seeds removed), 1 pinch asafoetida (hing) and 7 to 8 curry leaves.

making thengai paal rasam recipe

18. stir and fry for a few seconds till the color of red chilies change and then switch off flame.

making thengai paal rasam recipe

19. pour the tempering ingredients in the coconut milk rasam.

making thengai paal rasam recipe

20. cover for 3 to 4 minutes and let the tempering flavors infuse.

thengai paal rasam recipe, coconut milk rasam recipe

21. then lastly add 2 to 3 tablespoons chopped coriander leaves and mix.

thengai paal rasam recipe, coconut milk rasam recipe

22. serve thengai paal rasam with steamed rice.

thengai paal rasam recipe


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10 comments/reviews

  1. 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.

  2. 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!

  3. 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.

  4. Kutluyorum sizleri. Çok hayırlı bir hizmet sunuyorsunuz.
    Başarılarınızın devamını diliyorum.
    Türkiye’den, kucak dolusu selamlar sevgiler.

    Rajasthanlı Numan Aladağ
    Tıbbi bitkiler uzmanı

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