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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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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 107kcal

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: 1g | Calories: 107kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 281mg | Potassium: 563mg | Fiber: 4g | Sugar: 9g | Vitamin A: 590IU | Vitamin C: 58mg | Calcium: 90mg | Iron: 4mg
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