Coconut Milk Rasam
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
196 kcal
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Course
Main Course
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Cuisine
Indian
Coconut Milk Rasam
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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.
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Ingredients
For tamarind extract
- 1 tablespoon tamarind - tightly packed
- ½ cup hot water
Other ingredients
- 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
For tempering
- 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
For garnish
- 2 to 3 tablespoons Coriander leaves - chopped (cilantro)
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Instructions
Making Tamarind Extract
- Firstly soak 1 tablespoon tightly packed tamarind in ½ cup hot water for 20 to 30 minutes.
- Later squeeze the softened tamarind and extract the pulp in the water.
Making Coconut Milk Rasam
- In a pan pour the prepared tamarind extract. Pour 1.5 cups of water.
- Add the turmeric powder and rasam powder.
- Mix everything and keep the pan on stove top on a medium-low to medium flame.
- Let the rasam come to a simmer.
- After the rasam begins to simmer, continue to further simmer it for 2 to 3 minutes more.
- Then turn off the the heat. Add 1 cup thick coconut milk (first extract) and mix very well.
- Add salt as per taste. Mix, cover pan with lid and set it aside.
Tempering
- In a small pan or tadka pan, heat 2 tablespoons coconut oil. Instead of coconut oil, you can use any other oil or ghee.
- Keep the heat to a low and add ½ teaspoon mustard seeds. Let them crackle.
- Next add 1 to 2 dry red chilies (broken and seeds removed), 1 pinch asafoetida (hing) and 7 to 8 curry leaves.
- Stir and fry for a few seconds till the color of red chilies change and then turn off the heat.
- Pour all of the tempering ingredients into the rasam.
- Cover with lid for 3 to 4 minutes and let the tempering flavors infuse.
- Then lastly add 2 to 3 tablespoons chopped coriander leaves and mix.
- Serve Coconut Milk Rasam with steamed rice or enjoy it as is, like a soup.
Notes
- You can make the rasam with homemade coconut milk or canned coconut milk.
- You could also use coconut cream, but adjust water as needed.
- The choice of fat for tempering can be coconut oil, gingelly oil (wood pressed sesame oil made from raw sesame seeds) or any other neutral flavored oil.
- You can also use ghee instead of oil for a vegetarian variation of this rasam.
- I have used dried tamarind. You could opt to use packaged or bottled tamarind paste. Since tamarind paste is concentrated, first add about ½ teaspoon of it and mix with water. If needed you can add more according to taste.
Nutrition Information
Show Details
Calories
196kcal
(10%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
19g
(29%)
Saturated Fat
17g
(85%)
Sodium
306mg
(13%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
113IU
(2%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
21mg
Vitamin B6
1mg
Vitamin C
36mg
(40%)
Vitamin K
1µg
Calcium
23mg
(2%)
Vitamin B9 (Folate)
214µg
Iron
2mg
(11%)
Magnesium
31mg
Phosphorus
62mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 17g | 85% |
| Sodium | 306mg | 13% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 113IU | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 21mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 36mg | 40% |
| Vitamin K | 1µg | |
| Calcium | 23mg | 2% |
| Vitamin B9 (Folate) | 214µg | |
| Iron | 2mg | 11% |
| Magnesium | 31mg | 8% |
| Phosphorus | 62mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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