Coconut Milk Rasam Recipe | Kayi Halu Rasam | Thengai Paal Rasam
Easy Coconut Milk Rasam Recipe | Kayi Halu Rasam | Thengai Paal Rasam
Servings 4 Servings
Calories 171kcal
Ingredients
For rasam
- 1 tomato cubed
- 4 chilli
- few curry leaves
- 1 cup tamarind extract
- ½ tsp turmeric
- 1 tsp salt
- 2 cup water
- 1 cup coconut milk
- 2 tbsp coriander finely chopped
For masala:
- ½ tbsp pepper
- ½ tbsp cumin
- 8 cloves garlic
For tempering:
- 2 tsp coconut oil
- 1 tsp mustard
- ½ tsp cumin
- pinch hing
- 2 dried red chilli
- few curry leaves
Instructions
- Firstly, in a bowl take 1 tomato, 4 chilli, few curry leaves and squeeze well.
- Add 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.
- Squeeze and mix well making sure the tomato and chilli are mushy.
- Transfer the mixture into the large saucepan.
- Add 2 cup water and boil for 10 minutes.
- To prepare the spice blend, in a mortar pestle take ½ tbsp pepper, ½ tbsp cumin and 8 cloves garlic.
- Pound coarsely making sure the spice blend is ready.
- Transfer the spice mix to the rasam and boil for 1 minute.
- The flavours of masala will be infused in the rasam.
- Add in 1 cup coconut milk and mix well.
- Keeping the flame on low, cook until the rasam is just about to boil.
- Turn off the flame, and do not boil further. As there are chances for coconut milk to curdle.
- 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.
- Splutter the tempering, and pour over the rasam.
- Also, add 2 tbsp coriander and mix well.
- Finally, enjoy Coconut Milk Rasam with hot steamed rice.
Nutrition
Calories: 171kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 620mg | Potassium: 448mg | Fiber: 2g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 77mg | Calcium: 61mg | Iron: 4mg