Coconut Milk Rasam Recipe | Thengai Paal rasam

Coconut Milk Rasam Recipe | Kayi Halu Rasam | Thengai Paal Rasam with detailed photo and video recipe. An easy and simple South Indian cuisine soup made with coconut milk, tomatoes, fresh herbs, spices, and tamarind extract. Traditional rasam recipes are prepared with a lentil base, but they can also be made with other locally available ingredients. It can be a perfect healthy rice dish if not served as a healthy creamy soup.

Coconut Milk Rasam Recipe | Kayi Halu Rasam | Thengai Paal Rasam with step-by-step photo and video recipe. Rasam or rasa means flavored liquid or soup prepared with tamarind juice as its base. Primarily, rasam recipes are served or consumed with hot steamed rice. However, these days, it is also consumed as soup for the common cold and indigestion.

Firstly, I have to admit that my first encounter with coconut rasam wasn’t that great. I still remember, my mom had prepared Kayi halu rasam for the first time. Perhaps, she got this recipe from one of her office colleagues. She prepared it very sweet and creamy by adding more coconut milk. It wasn’t a pleasant taste and basically, we had to dump the entire rasam. On that day, we both learned that coconut milk rasam has to be spicy rasam. More importantly, we got the measurement of coconut milk to be added to the rasam. Having said that if you like to make it creamy, you can increase the quantity of coconut milk and prepare it accordingly.

Furthermore, some additional tips, suggestions, and variants to the coconut milk rasam recipe. Firstly, I have used store-bought coconut milk to cook this recipe. Particularly the light coconut milk which is ideal for this recipe. But freshly prepared coconut milk is perfect for this if you have access to it. Secondly, I have not added lentils while preparing this rasam. Adding lentils is not mandatory but tastes great when added, but would extend the cooking time. Lastly, add coconut milk once all the cooking is done. Also, avoid boiling once the milk is added.

Finally, before talking about the recipe, I request you to check my Rasam Recipe Collections with this post of Coconut Milk Rasam. Specifically, tomato onion rasam, Udupi rasam, lemon rasam, beetroot rasam, and horse gram rasam. Also, I have a collection of rasam powder recipes too. In addition to rasam, you can also have a look at my sambar collection recipes.

About Coconut Milk Rasam

It is a simple, tasty, and healthy rice side dish prepared mainly with coconut milk as its hero ingredient. Coconut Milk Rasam or Thengai Paal Rasam is a popular variation to the traditional rasam recipe with an additional ingredient of coconut flavor. It tastes great when served with hot steamed rice, but can be an excellent combo with dry sabzi or Poriyal and Palya.

There are different ways to make this simple Coconut Milk Rasam, but the most common way is to make it simple. No lentils and no additional rasam spice mix is the basic and most popular recipe. However, adding lentils would make it thick and also a great side dish for various rice recipes. Also adding rasam spice mix makes it more special and spicy. In addition, you can vary with the type of coconut milk added to it.

Video Recipe

Recipe Card for Coconut Milk Rasam

How to Make Coconut Milk Rasam with Step-by-step Photos

1. Firstly, in a bowl take 1 tomato, 4 chilli, few curry leaves and squeeze well.
   
2. Add 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.
   
3. Squeeze and mix well making sure the tomato and chilli are mushy.
   
4. Transfer the mixture into the large saucepan.
   
5. Add 2 cup water and boil for 10 minutes.
   
6. To prepare the spice blend, in a mortar pestle take ½ tbsp pepper, ½ tbsp cumin and 8 cloves garlic.
   
7. Pound coarsely making sure the spice blend is ready.
   
8. Transfer the spice mix to the rasam and boil for 1 minute.
   
9. The flavours of masala will be infused in the rasam.
   
10. Add in 1 cup coconut milk and mix well.
    
11. Keeping the flame on low, cook until the rasam is just about to boil.
    
12. Turn off the flame, and do not boil further. As there are chances for coconut milk to curdle.
    
13. To prepare the tempering, heat 2 tsp coconut oil. Add 1 tsp mustard, ½ tsp cumin, pinch thing, 2 dried red chilli and few curry leaves.
    
14. Splutter the tempering, and pour over the rasam.
    
15. Also, add 2 tbsp coriander and mix well.
    
16. Finally, enjoy Coconut Milk Rasam with hot steamed rice.
    

Notes

• Firstly, pounding the spices gives a fresh flavour to the rasam.
• Also, do not skip the garlic as it balances the flavour and does not make the rasam creamy.
• Additionally, do not overboil after adding coconut milk, as there are chances for coconut milk to curdle.
• Finally, Coconut Milk Rasam Recipe tastes great when the flavours of tanginess, spiciness and creaminess are balanced.