Coconut Milk Rasam Recipe
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.
Servings: 4 people
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.
Video
Nutrition
Calories: 49kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 628mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 53mg | Calcium: 25mg | Iron: 1mg
