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Coconut Milk Rasam Recipe

Time and servings

Nutrition

Per servings.

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About

It is a simple, tasty, and healthy rice side dish prepared mainly with coconut milk as its hero ingredient. Coconut Milk Rasam or Thengai Paal Rasam is a popular variation to the traditional rasam recipe with an additional ingredient of coconut flavor. It tastes great when served with hot steamed rice, but can be an excellent combo with dry sabzi or Poriyal and Palya. There are different ways to make this simple Coconut Milk Rasam, but the most common way is to make it simple. No lentils and no additional rasam spice mix is the basic and most popular recipe. However, adding lentils would make it thick and also a great side dish for various rice recipes. Also adding rasam spice mix makes it more special and spicy. In addition, you can vary with the type of coconut milk added to it.

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Ingredients

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For rasam

  • 1 tomato (cubed)
  • 4 chilli
  • few curry leaves
  • 1 cup tamarind extract
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 cup water
  • 1 cup coconut milk
  • 2 tbsp coriander (finely chopped)

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For masala:

  • ½ tbsp pepper
  • ½ tbsp cumin
  • 8 cloves garlic

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For tempering:

  • 2 tsp coconut oil
  • 1 tsp mustard
  • ½ tsp cumin
  • pinch hing
  • 2 dried red chilli
  • few curry leaves

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Instructions

  1. Firstly, in a bowl take 1 tomato, 4 chilli, few curry leaves and squeeze well.
  2. Add 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.
  3. Squeeze and mix well making sure the tomato and chilli are mushy.
  4. Transfer the mixture into the large saucepan.
  5. Add 2 cup water and boil for 10 minutes.
  6. To prepare the spice blend, in a mortar pestle take ½ tbsp pepper, ½ tbsp cumin and 8 cloves garlic.
  7. Pound coarsely making sure the spice blend is ready.
  8. Transfer the spice mix to the rasam and boil for 1 minute.
  9. The flavours of masala will be infused in the rasam.
  10. Add in 1 cup coconut milk and mix well.
  11. Keeping the flame on low, cook until the rasam is just about to boil.
  12. Turn off the flame, and do not boil further. As there are chances for coconut milk to curdle.
  13. To prepare the tempering, heat 2 tsp coconut oil. Add 1 tsp mustard, ½ tsp cumin, pinch thing, 2 dried red chilli and few curry leaves.
  14. Splutter the tempering, and pour over the rasam.
  15. Also, add 2 tbsp coriander and mix well.
  16. Finally, enjoy Coconut Milk Rasam with hot steamed rice.

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Step-by-step

1
Firstly, in a bowl take 1 tomato, 4 chilli, few curry leaves and squeeze well.
2
Add 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.
3
Squeeze and mix well making sure the tomato and chilli are mushy.
4
Transfer the mixture into the large saucepan.
5
Add 2 cup water and boil for 10 minutes.
6
To prepare the spice blend, in a mortar pestle take ½ tbsp pepper, ½ tbsp cumin and 8 cloves garlic.
7
Pound coarsely making sure the spice blend is ready.
8
Transfer the spice mix to the rasam and boil for 1 minute.
9
The flavours of masala will be infused in the rasam.
10
Add in 1 cup coconut milk and mix well.
11
Keeping the flame on low, cook until the rasam is just about to boil.
12
Turn off the flame, and do not boil further. As there are chances for coconut milk to curdle.
13
To prepare the tempering, heat 2 tsp coconut oil. Add 1 tsp mustard, ½ tsp cumin, pinch thing, 2 dried red chilli and few curry leaves.
14
Splutter the tempering, and pour over the rasam.
15
Also, add 2 tbsp coriander and mix well.
16
Finally, enjoy Coconut Milk Rasam with hot steamed rice.

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Video

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Notes

  • Firstly, pounding the spices gives a fresh flavour to the rasam.
  • Also, do not skip the garlic as it balances the flavour and does not make the rasam creamy.
  • Additionally, do not overboil after adding coconut milk, as there are chances for coconut milk to curdle.
  • Finally, Coconut Milk Rasam Recipe tastes great when the flavours of tanginess, spiciness and creaminess are balanced.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/coconut-milk-rasam-recipe/