Coconut Milk Rasam Recipe | Thengai Paal Rasam Recipe
Coconut Milk Rasam Recipe with step by step pictures. This recipe is super easy to make and has mild sweetness from the coconut and lightly spicy from green chili.
Ingredients
- 5 Shallots / Sambar Onion
- 2 Tomatoes chopped
- 1 Green Chilli
- 3 tablespoon Toor Dal / Tuvaram paruppu cooked
- 1 tablespoon Tamarind Pulp
- Salt to taste
- Sugar to taste
- 250 ml Thick Coconut milk
- 1 teaspoon Chilli powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- Coriander leaves / Cilantro for garnishing
- For Tempering:
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds / Kaduku
- ½ teaspoon Fenugreek Seeds / Methi / Vendayam
- 1 teaspoon Cumin Seeds / Jeerakam
- 1 Dry Red Chilli
- 1 teaspoon Urad dal
- For Grinding:
- 5 cloves Garlic
- 2 Dry Red Chilli
- 1 teaspoon Whole Black Pepper
- 1 teaspoon Cumin Seeds / Jeerakam
Instructions
- Take the grinding ingredients in a mixer and make into a coarse paste.
- Now heat oil in a sauce pan. Add the tempering ingredients and saute that for a min.
- Add in the grinded spices and mix well. Cook that for 30 sec.
- Then add in shallots, green chilli, tomatoes and mix well. Cook it for 2 mins.
- Add in the spice powders and give it a good stir for 30 sec.
- Now add in the cooked dal, tamarind pulp, water, salt and sugar and mix well.
- Bring this to a boil and cook for 5 mins.
- Now pour in coconut milk and bring that to a boil once. Switch off the flame and add in lots of coriander leaves.
- Serve with rice.
Nutrition
Nutrition Facts
Coconut Milk Rasam Recipe | Thengai Paal Rasam Recipe
Serving Size
1 g
Amount per Serving
Calories
107
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.4
g
Sodium
281
mg
12
%
Potassium
563
mg
16
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
590
IU
12
%
Vitamin C
58
mg
70
%
Calcium
90
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.