thengai paal rasam | coconut milk rasam

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.

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coconut milk rasam recipe

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.

thengai paal rasam recipe

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.

making coconut milk rasam recipe

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

making coconut milk rasam recipe

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 the pan on stovetop 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 of 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

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.

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 the flame.

making thengai paal rasam recipe

19. Pour the tempering ingredients in the 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
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
  3. Pepper cumin rasam
  4. Rasam – an easy recipe made without rasam powder.
STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Thengai Paal Rasam (Coconut Milk Rasam)

4 from 4 votes
Thengai paal rasam is a delicious rasam variety made with thick coconut milk, tamarind pulp, rasam powder and spices. 
coconut milk rasam
Author:Dassana Amit
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
Course:main course
Cuisine:south indian,tamil nadu
Servings (change the number to scale):4
(1 CUP = 250 ML)

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)

Nutrition Facts
Thengai Paal Rasam (Coconut Milk Rasam)
Amount Per Serving
Calories 196 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 17g106%
Sodium 306mg13%
Potassium 148mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 113IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 21mg105%
Vitamin B6 1mg50%
Vitamin C 36mg44%
Vitamin K 1µg1%
Calcium 23mg2%
Vitamin B9 (Folate) 214µg54%
Iron 2mg11%
Magnesium 31mg8%
Phosphorus 62mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

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!5 stars

    • thank you. happy cooking.

  3. 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/

  4. 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.5 stars

    • Thanks Analida. Yes try the recipe. it taste good.

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

    Rajasthanlı Numan Aladağ
    Tıbbi bitkiler uzmanı5 stars

    • thanks a lot numan for the lovely comment and kind wishes. wish you too all the best.