Coconut Milk Rasam
Also known as Thengapaal rasam · Veg · Curries & Gravies, Kuzhambu, Sambar & Rasam
Cook along
6 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Coconut milk rasam, or thengapaal rasam, a tamarind tomato rasam finished with coconut milk. Medium-spicy, serves 3, 25 minutes, step-by-step video.
Low calorie
Ingredients
18 itemsWater3 cup
Tomato, Roughly Chopped120 grams
Salt1 tsp
Turmeric Powder¼ tsp
Black Peppercorns1 tsp
Cumin1 tsp
Small Onion (Shallots), Peeled6
Garlic, Peeled4 cloves
Ginger, Peeled¼ inch
Green Chilli1
Curry leaves2 sprigs
Mustard Seeds¼ tsp
Guntur Dry Red Chilli2
Asafoetida½ grams
Tamarind25 grams
Coconut Milk½ cup
Ghee2 tsp
Coriander Leaves, Roughly Chopped5 grams
Contains: milk, wheat.
Nutrition
One serving, and the whole batch of 3. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 3 |
|---|---|---|
| Energy | 189kcal | 567kcal |
| Protein | 2.9g | 8.7g |
| Carbohydrate | 16g | 48g |
| Fat | 14g | 43g |
| Fibre | 3.4g | 10g |
| Sugar | 9g | 27g |
Cookd masalas for coconut milk
Method
- 1
Soak a lemon-sized portion of tamarind in 1 cup of water. Strain the tamarind water in a cooking vessel. Add the chopped tomatoes and smash them well.
WaterTomatoSaltTurmeric PowderTamarindWater
- 2
Coarsely crush the peppercorns and cumin seeds to the tamarind water
Black PeppercornsCumin
- 3
Crush the garlic, ginger, shallots & green chillies and add to the tamarind water
Small Onion (Shallots)GarlicGingerGreen Chilli
- 4
Add salt, turmeric powder, 1 sprig of curry leaves and some coriander leaves. Pour 2 cups of water.
Curry leavesCoriander Leaves
- 5
Place this on the stove and bring to a boil, then simmer for 5 mins. Switch off the stove and add ½ cup of thick coconut milk.
Coconut Milk
- 6
Make a tempering in a pan with ghee, mustard seeds, asafoetida, curry leaves and gundu chillies. Pour into the rasam and mix
Mustard SeedsCurry leavesGuntur Dry Red ChilliAsafoetidaGhee
Before you start
- How long does Coconut Milk Rasam take?
- 25 minutes from start to finish. That is 10 minutes of preparation and 15 minutes of cooking.
- How many people does Coconut Milk Rasam serve?
- 3. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Coconut Milk Rasam vegetarian?
- Yes. No meat, no fish and no egg.
- Is Coconut Milk Rasam spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Coconut Milk Rasam?
- ½ cup Coconut Milk, 25 grams Tamarind, 120 grams Tomato, ½ grams Asafoetida, 5 grams Coriander Leaves, 6 Small Onion (Shallots), and a few more listed on this page.
- Do I need a pressure cooker for Coconut Milk Rasam?
- No, it is cooked in an open pot.
- How many calories are in Coconut Milk Rasam?
- About 189 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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