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.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: South Indian, Tamil Nadu

Ingredients

  • 1 tablespoon tamarind (- tightly packed)
  • ½ cup hot water
  • 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)
  • 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
  • 2 to 3 tablespoons coriander leaves (- chopped (cilantro))

Method

Making Tamarind Extract

  1. Firstly soak 1 tablespoon tightly packed tamarind in ½ cup hot water for 20 to 30 minutes.
  2. Later squeeze the softened tamarind and extract the pulp in the water.

Making Coconut Milk Rasam

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

Tempering

  1. In a small pan or tadka pan, heat 2 tablespoons coconut oil. Instead of coconut oil, you can use any other oil or ghee.
  2. Keep the heat to a low and add ½ teaspoon mustard seeds. Let them crackle.
  3. Next add 1 to 2 dry red chilies (broken and seeds removed), 1 pinch asafoetida (hing) and 7 to 8 curry leaves.
  4. Stir and fry for a few seconds till the color of red chilies change and then turn off the heat.
  5. Pour all of the tempering ingredients into the rasam.
  6. Cover with lid for 3 to 4 minutes and let the tempering flavors infuse.
  7. Then lastly add 2 to 3 tablespoons chopped coriander leaves and mix.
  8. Serve Coconut Milk Rasam with steamed rice or enjoy it as is, like a soup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.