Coconut Milk Rasam

About Coconut Milk Rasam

In the heart of Tamil Nadu’s culinary repertoire lies a treasure trove of flavors, and among them, Thengai Paal Rasam shines like a pearl in a sea of spices. Imagine a symphony of aromas wafting from the kitchen, where the comforting scent of coconut melds harmoniously with the zing of tamarind and the warmth of traditional spices. Also known as Coconut Milk Rasam, this rasam variety is a delightful and fragrant dish from the cuisine of Tamil Nadu in South India. This unique rasam variation is cherished for its creamy texture, subtle coconut flavor, and a perfect blend of tanginess and spiciness. Rasam is one of those recipes I often make at home as it is easy and quick to make. Like I said, there are many varieties of rasam made in South Indian cuisine and this Thengai Paal Rasam is one such delicious variety. The flavor of this Coconut Milk Rasam is different than the usual regular Rasam or Tomato Rasam, as the addition of coconut milk gives a subtle sweet, creamy hint. But it does have a sour taste as tamarind is used. In fact, the creaminess and sweetness of coconut milk complements the acidity and sourness of tamarind very well. There is also some heat and pungency which comes from the addition of rasam powder. In this Thengai Paal Rasam, I have used Homemade Rasam Powder. You can use any good quality rasam powder. Since this spice blend is added, the time does reduce in the overall preparation. I have not added tomatoes. But if you want, you can add 1 small to medium tomato that is crushed or chopped. Served steaming hot alongside fluffy rice or sipped as a comforting soup, Coconut Milk Rasam is a celebration of the state’s culinary heritage.

How to make Coconut Milk Rasam

Make 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 its pulp in the water.

Cook Tamarind Mixture

3. In a pan, pour the tamarind extract.
4. Then, pour 1½ cups water.
5. Add ¼ teaspoon turmeric powder.
6. Add 2 tablespoons rasam powder.
7. Mix everything very well.
8. Keep the pan on the stovetop on medium-low to medium heat.
9. Let this rasam mixture come to a simmer.
10. After the rasam begins to simmer, continue to simmer further for 2 to 3 minutes.

Add Coconut Milk

11. Then, turn off the heat and add 1 cup thick coconut milk (first extract). If you want to make coconut milk at home then you can check this post – How to make Coconut Milk.
12. Mix very well.
13. Add salt as per taste. Mix, cover and keep aside.

Make Tempering

14. In a small pan or tadka pan, heat 2 tablespoons coconut oil.  Instead of coconut oil, you can use gingelly oil (sesame oil) or any other neutral flavored oil or ghee.
15. Keep heat to low and add ½ teaspoon mustard seeds. 16. Let the mustard seeds crackle.
16. Then, add 1 to 2 dried red chilies (broken & seeds removed), 1 pinch asafoetida and 7 to 8 curry leaves.
17. Stir and fry for a few seconds or till the color of red chilies change. Turn off the heat.
18. Pour the tempering in the prepared rasam.
19. Cover pan with lid for 3 to 4 minutes and let the tempering flavors infuse.
20. Lastly, add 2 to 3 tablespoons chopped coriander leaves and mix.
21. Serve Thengai Paal Rasam with steamed rice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Beetroot Rasam Garlic Rasam | Poondu Rasam Milagu Rasam | Pepper Rasam Coconut Milk Rice (Thengai Paal Sadam) This Coconut Milk Rasam recipe from the blog archives was first published on February 2018. It has been updated and republished on May 2024.