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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.
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from 1 vote
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Prep Time:
30
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
5
servings
Calories:
107
kcal
Ingredients
▢
5
Shallots / Sambar Onion
▢
2
Tomatoes chopped
▢
1
Green Chilli
▢
3
tbsp
Toor Dal / Tuvaram paruppu cooked
▢
1
tbsp
Tamarind Pulp
▢
Salt to taste
▢
Sugar to taste
▢
250
ml
Thick Coconut milk
▢
1
tsp
Chilli powder
▢
1
tsp
Turmeric powder
▢
1
tsp
Cumin powder
▢
Coriander leaves / Cilantro for garnishing
▢
For Tempering:
▢
1
tbsp
Coconut Oil
▢
1
tsp
Mustard Seeds / Kaduku
▢
½
tsp
Fenugreek Seeds / Methi / Vendayam
▢
1
tsp
Cumin Seeds / Jeerakam
▢
1
Dry Red Chilli
▢
1
tsp
Urad dal
▢
For Grinding:
▢
5
cloves
Garlic
▢
2
Dry Red Chilli
▢
1
tsp
Whole Black Pepper
▢
1
tsp
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
Serving:
1
g
|
Calories:
107
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.4
g
|
Sodium:
281
mg
|
Potassium:
563
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
590
IU
|
Vitamin C:
58
mg
|
Calcium:
90
mg
|
Iron:
4
mg
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