Rasams are mostly thin, soup-like dishes that are very popular in all of South India. Most of the rasam varieties are also beneficial for the health as they are good for curing stubborn colds and coughs. On this post, I have shared one of my favorite rasam recipes, the Thengai Paal Rasam a.k.a Coconut Milk Rasam, a specialty from Tamil Nadu. Made with thick coconut milk, tamarind extract, rasam powder and spices, this one is also a vegan recipe.
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.
Step-by-Step Guide
How to make Coconut Milk Rasam
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).
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.
17. Then, add 1 to 2 dried red chilies (broken & seeds removed), 1 pinch asafoetida and 7 to 8 curry leaves.
18. Stir and fry for a few seconds or till the color of red chilies change. Turn off the heat.
19. Pour the tempering in the prepared rasam.
20. Cover pan with lid for 3 to 4 minutes and let the tempering flavors infuse.
21. Lastly, add 2 to 3 tablespoons chopped coriander leaves and mix.
22. Serve Thengai Paal Rasam with steamed rice.
More Rasam Recipes To Try!
South Indian Food
South Indian Food
Tamil Nadu Food
South Indian Food
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Coconut Milk Rasam
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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
For tamarind extract
Other ingredients
For tempering
For garnish
Making Tamarind Extract
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.
- 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 Facts
Coconut Milk Rasam
Amount Per Serving
Calories 196 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 17g106%
Sodium 306mg13%
Potassium 148mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 113IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 21mg105%
Vitamin B6 1mg50%
Vitamin C 36mg44%
Vitamin K 1µg1%
Calcium 23mg2%
Vitamin B9 (Folate) 214µg54%
Iron 2mg11%
Magnesium 31mg8%
Phosphorus 62mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Coconut Milk Rasam recipe from the blog archives was first published on February 2018. It has been updated and republished on May 2024.
Source: Dassana’s Veg Recipes
