Coconut Milk Rasam


Coconut Milk Rasam

Coconut milk rasam, a delicious and unique rasam. The taste of coconut milk cooked with tomatoes and boiled in ghee is divine. Any vegetable stir-fry is a perfect combination for this delicious rasam!

Coconut milk rasam is a delicious coconut flavored rasam. Rasam is a warm, sweet soup that can be served as an appetizer or with hot steamed rice as a digestive aid after a heavy lunch/dinner. Generally garlic is not added in Brahman rasam. We also add homemade rasam powder along with pepper-cumin. Also we do not add mashed dal to this rasam. Coconut milk gives this rasam its unique taste and flavor! Serve this rasam with hot steamed rice with a generous spoonful of ghee and enjoy with some fried potato kara curry!


    Tips for making coconut milk rasam:

    We added chopped tomatoes, instead, you can add grated tomatoes.

    For coconut milk, grind 1/2 cup of grated coconut with 1 cup of warm water and squeeze to extract the juice.

    We can use store bought coconut milk. Take 1 cup of coconut milk, mix it with 1/2 cup of water, stir well and then use.

    Do not let the rasam boil after adding the coconut milk. Keep on fire until a layer of foam forms.

    This is a garlic free rasam, you can add some crushed garlic if you like.


    Coconut Milk Rasam Recipe

    Required Things for coconut milk rasam 

    • 1 gooseberry sized tamarind
    • No 1 tomato
    • 1½ teaspoons salt Adjust as needed
    • 1½ cups coconut milk
    • 1 tsp rasam powder
    • 1 tsp coriander leaves for garnish.
    • Soak the tamarind in water and extract the juice and keep it aside


    Heat ghee in a pan and fry the ground ingredients except cumin seeds. When the dal turns golden brown, take out all the fried ingredients and let it cool.


    To grind it

    • 1 tbsp ghee
    • 2 teaspoons coriander seeds
    • 1 tsp duvaram dal (pigeon pea)
    • 1 teaspoon paprika
    • ½ teaspoon cumin seeds

    For tempering

    • 1 tbsp ghee
    • 1 teaspoon mustard seeds
    • 1 teaspoon of cumin
    • Some curry leaves
    • A Finch Asafoetida (Asafetida / Hing)


    • Add it to the mixer along with cumin and grind it into a fine powder


    • Heat ghee in a pan and add mustard. When the mustard seeds start to splutter, add the cumin seeds and saute for 20 seconds. Add curry leaves and chives and stir well. Add chopped tomatoes and saute tomatoes for a minute.

    • Add tamarind juice, salt and rasam powder and boil till the green smell goes away.


    I have already ground 1/2 a coconut and extracted the coconut milk. You can also use store-bought coconut milk. Once tamarind and green rasam powder smell goes away, add coconut milk and stir well.

    Finally add the ground powder and when it starts foaming garnish with coriander leaves and switch off the flame.


    Serve the delicious coconut milk rasam with hot rice.

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