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Thengai Paal Rasam (Coconut Milk Rasam)
Thengai paal rasam is a delicious rasam variety made with thick coconut milk, tamarind pulp, rasam powder and spices.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
South Indian, Tamil Nadu
Servings:
4
Calories:
196
kcal
Author:
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
Coconut Milk (Thick)
(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
Calories:
196
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
19
g
|
Saturated Fat:
17
g
|
Sodium:
306
mg
|
Potassium:
148
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
113
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
21
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
36
mg
|
Vitamin K:
1
µg
|
Calcium:
23
mg
|
Vitamin B9 (Folate):
214
µg
|
Iron:
2
mg
|
Magnesium:
31
mg
|
Phosphorus:
62
mg
|
Zinc:
1
mg