Go Back
+ servings
coconut milk rasam
Print Pin
4.95 from 17 votes

coconut milk rasam recipe | kayi halu rasam | thengai paal rasam

easy coconut milk rasam recipe | kayi halu rasam | thengai paal rasam
Course Side Dish
Cuisine south indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 Servings
Author HEBBARS KITCHEN

Ingredients

for tempering:

  • 2 tsp coconut oil / cooking oil
  • ¼ tsp methi / fenugreek seeds
  • 1 dried red chilli
  • ½ tsp mustard seeds / rai
  • ½ tsp urad dal
  • 5-7 curry leaves
  • pinch of hing / asafoetida

other ingredients:

  • 2 tsp cumin seeds / jeera crushed
  • 3 garlic cloves crushed
  • 2 green chilli slit lengthwise
  • ½ to mato finely chopped
  • ¼ cup tamarind extract
  • ¼ tsp turmeric powder
  • salt to taste
  • 2 cups water add to adjust consistency
  • 1 tsp pepper crushed
  • 1 cup coconut milk
  • few coriander leaves finely chopped

Instructions

  • firstly, in a large kadai add coconut oil or any oil of your choice.
  • furthermore, add all the tempering ingredients like methi, mustard, urad dal, red chilli, curry leaves and hing. saute till they splutter.
  • after that, add crushed cumin seeds, crushed garlic cloves and green chilli.
  • saute till garlic turns slightly golden brown.
  • furthermore, add chopped tomatoes and tamarind extract.
  • also add in turmeric powder and salt to taste.
  • give a good mix and boil for atleast 15 minutes on medium flame.
  • after that, add 2 cups of water to adjust the consistency and quantity. get to a boil.
  • then add crushed black pepper.
  • additionally, add a cup of coconut milk and give a good stir.
  • simmer for 2 minutes and turn off the flame. do not boil too much as coconut milk may curdle.
  • finally, garnish with fresh coriander leaves and serve with rice.