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.

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.

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. 

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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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.

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

b) making coconut milk rasam:

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 pan on stove top 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 thick coconut milk (first extract).

12. mix very well.

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

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 flame.

19. pour the tempering ingredients in the coconut milk 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.