Coconut Milk Rasam

5 from 2 votes

Coconut Milk Rasam is a delicious tangy, creamy, soupy rasam variety and a specialty from the Tamil Nadu state in South India. This rasam variant is made with thick coconut milk, tamarind extract, rasam powder, a few spices and herbs. This one is also a vegan recipe.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: South Indian, Tamil Nadu

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 196kcal

Author: Dassana Amit

Ingredients

For tamarind extract

1 tablespoon tamarind - tightly packed
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 or use canned coconut milk
salt as per taste

For tempering

2 tablespoons coconut oil or gingelly oil (sesame oil) or any other neutral flavored 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 coriander leaves - chopped (cilantro)

US Customary - Metric

Instructions

Making Tamarind Extract

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 prepared tamarind extract. Pour 1.5 cups of water.
Add the turmeric powder and rasam powder.
Mix everything and keep the pan on stove top on a medium-low to medium flame.
Let the rasam come to a simmer.
After the rasam begins to simmer, continue to further simmer it for 2 to 3 minutes more.
Then turn off the the heat. Add 1 cup thick coconut milk (first extract) and mix very well.
Add salt as per taste. Mix, cover pan with lid and set it aside.

Tempering

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 heat to a low and add ½ teaspoon mustard seeds. Let them crackle.
Next 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 turn off the heat.
Pour all of the tempering ingredients into the rasam.
Cover with lid for 3 to 4 minutes and let the tempering flavors infuse.
Then lastly add 2 to 3 tablespoons chopped coriander leaves and mix.
Serve Coconut Milk Rasam with steamed rice or enjoy it as is, like a soup.

Notes

You can make the rasam with homemade coconut milk or canned coconut milk.
You could also use coconut cream, but adjust water as needed.
The choice of fat for tempering can be coconut oil, gingelly oil (wood pressed sesame oil made from raw sesame seeds) or any other neutral flavored oil.
You can also use ghee instead of oil for a vegetarian variation of this rasam.
I have used dried tamarind. You could opt to use packaged or bottled tamarind paste. Since tamarind paste is concentrated, first add about ½ teaspoon of it and mix with water. If needed you can add more according to taste.

Nutrition