Coconut Milk Rasam | Thengai Paal Rasam
Discover the comforting flavors of coconut milk rasam, a nourishing soup that pairs perfectly with rice or can be enjoyed on its own.
Servings: 6
Calories: 177kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1 green chili
- 1 tsp cumin seeds for grinding
- ½ tsp whole peppercorns
- 3 big garlic cloves
- 1 tsp rasam powder or sambar powder
- 10 curry leaves
- 2 tsp cilantro stems or leaves
- ½ tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds for tempering
- A pinch of asafoetida
- 1 tomato approx. 75 grams, finely chopped
- 2 cups of water
- 1.5 tsp tamarind paste or juice from soaked gooseberry-sized tamarind
- 1.5 tsp salt
- ⅛ tsp turmeric powder a pinch
- 2 cups thin coconut milk ¾ cup canned coconut milk mixed with 1.25 cups water
- Cilantro for garnish
Instructions
- Grind one green chili, 1 tsp cumin seeds, ½ tsp whole peppercorns, three garlic cloves, 1 tsp rasam powder or sambar powder, 10 curry leaves, and 2 tsp cilantro stems or leaves into a coarse paste.
- Heat a saucepan or kadai and add ½ tbsp oil. When it is hot, temper ½ tsp mustard seeds, ½ tsp cumin seeds, and a pinch of asafoetida.
- Add one finely chopped tomato and sauté it for a minute.
- Then add 2 cups of water mixed with 1.5 tsp of tamarind paste, or use tamarind juice extracted from a gooseberry-sized piece soaked in 2 cups of water. Add 1.5 tsp of salt and a pinch of turmeric powder, and simmer for 5-7 minutes.
- Add the ground paste and cook until the raw smell of the garlic and spices dissipates, about 8 to 10 minutes over medium-low heat.
- Then add 2 cups of thin coconut milk, bring to a very gentle boil, and when it becomes frothy on top, turn off the heat.
- Finally, garnish with cilantro and serve.
Video
Notes
- Feel free to adjust the salt and spices to suit your taste preferences.
- You can substitute sambar powder for rasam powder, or even leave it out entirely—just increase the cumin seeds and peppercorns by about ½ teaspoon for added depth.
- If you're making this rasam in a pathiyam (light, healing) style, you can skip the green chili altogether.
- For tempering, avoid using vegetable or olive oil, as they tend to overpower the delicate flavors. Stick to coconut oil, peanut oil, or any neutral-flavored oil for the best results.
Nutrition
Calories: 177kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 628mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 3mg