Coconut Milk Rasam
Coconut Milk Rasam (Thengai Pal Rasam) is a delicious twist on the classic rasam recipe. Make this comforting dish at home using my easy recipe (vegan).
Here are some more South Indian recipes that you may like: Sambar, Paniyaram, Lemon Rice, and Ellu Sadam.
Rasam wasn’t something I grew up eating. Being from North India, my comfort foods were dal, kadhi, and parathas. It was only after I moved to Bangalore post-marriage that I discovered the world of South Indian flavors, and rasam became an instant favorite.
I have since tried many rasam variations, like Pepper Rasam and Tomato Rasam, but this unique coconut milk rasam is one of my favorites. It’s creamy, with a slightly sweet note that balances the tanginess and spice. You must definitely try it too!
About Coconut Milk Rasam
Coconut Milk Rasam (Thengai Pal Rasam) is a very unique variety of rasam where coconut milk is added to the classic rasam recipe.
This recipe is quick and easy to make and is comforting for the stomach. It is naturally gluten-free and vegan.
Ingredients
You can find all the ingredients to make this coconut milk rasam recipe at an Indian grocery store.
Coconut Milk is the star ingredient of this recipe. I used a can, but you can also use homemade thick coconut milk. Alternatively, coconut cream can be used.
Spices – You will need some basic Indian spices such as brown mustard seeds, dried red chili, cumin seeds, asafetida (hing), and coarsely crushed black pepper.
Rasam Powder – Use homemade rasam powder or buy a packet.
Others – You will also need oil, curry leaves, green chili, ginger, tomato, tamarind paste, salt, and fresh coriander leaves.
How To Make Thengai Pal Rasam
Heat 1 tablespoon oil in a pan over medium heat.
Once the oil is. hot, add 1 teaspoon brown mustard seeds, 1 teaspoon cumin seeds, ½ teaspoon asafetida, and 1 dried red chili (broken into small pieces), and let them splutter.
Add 10-12 curry leaves and 1 green chili (slit into half) and saute for 3-4 seconds.
Add ¼ cup finely chopped tomatoes and 1 teaspoon grated ginger and cook until the tomatoes have softened.
Mix in 1 tablespoon rasam powder, ½ teaspoon coarsely crushed black pepper powder, 2 teaspoon tamarind paste, and 1 teaspoon salt. Stir well.
Add 2 cups of water and let the rasam simmer for 10-12 minutes.
Reduce the flame to low and add ½ cup of thick coconut milk. Mix gently and heat for just 1–2 minutes (do not boil to avoid curdling).
Turn off the heat and garnish with 2 tablespoon chopped cilantro. Serve hot.
Pro Tips By Neha
Always simmer coconut milk on low heat to avoid curdling.
You can adjust the spice and tanginess as per your taste preference.
Serving Suggestions
Serve this rasam with hot steamed rice, papad, and a simple stir-fried vegetable, such as beans poriyal or potato fry.
It also makes for a great warm drink on chilly days when you want something light and comforting.
Storage Suggestions
This rasam is best served fresh, but if you have leftovers, you can refrigerate them in an airtight container for up to 1 day. Reheat on a low flame, stirring continuously, and avoid boiling.
I do not recommend freezing it because coconut milk tends to split after thawing.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Coconut Milk Rasam Recipe
Ingredients
- 1 tablespoon oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafetida (hing)
- 1 dried red chili (broken into small pieces)
- 10-12 curry leaves
- 1 green chili (slit into half)
- ¼ cup finely chopped tomatoes
- 1 teaspoon grated ginger
- 1 tablespoon rasam powder
- ½ teaspoon coarsely crushed black peppers
- 2 teaspoons tamarind paste
- 1 teaspoon salt
- 2 cups water
- ½ cup thick coconut milk
- 2 tablespoons chopped cilantro
Instructions
- Heat oil in a pan over medium heat.
- Once the oil is. hot, add mustard seeds, cumin seeds, asafetida, and dried red chili, and let them splutter.
- Add curry leaves and green chili and saute for 3-4 seconds.
- Add tomatoes and ginger and cook until the tomatoes have softened.
- Mix in rasam powder, black pepper, tamarind paste, and salt. Stir well.
- Add water and let the rasam simmer for 10-12 minutes.
- Reduce the flame to low and add coconut milk. Mix gently and heat for just 1–2 minutes (do not boil to avoid curdling).
- Turn off the heat and garnish with cilantro. Serve hot.
Totally enjoyable any time of the year.