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Coconut Milk Rasam

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Ingredients

Adjust Servings:
For Tempering
2 tsp coconut oil
¼ tsp fenugreek seeds
1 dried red chilli
½ tsp mustard seeds
½ tsp urad dal
5-7 curry leaves
pinch of asafoetida
Other Ingredients
2 tsp cumin seeds – crushed
3 garlic cloves – crushed
2 green chilis – split lengthwise
½ tomato – finely chopped
¼ cup tamarind extract
¼ tsp turmeric powder
salt to taste
2 cups water to adjust consistency
1 tsp pepper – crushed
1 cup coconut milk
a few coriander leaves – finely chopped

Nutritional information

372
calories
44.01 g
carbohydrates
12.33 g
protein
18.95 g
fat
160 mg
sodium
24 mg
cholesterol

Coconut Milk Rasam

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 2
  • Easy

Ingredients

  • For Tempering

  • Other Ingredients

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If you have not heard of coconut milk rasam before, then you probably just are not familiar with rasam at all. Rasam is normally prepared using tamarind juice as a base alongside tomato, and various spices. This coconut milk rasam has all of that, except it also incorporates coconut milk into the base, making the rasam a bit creamier than normal. It may take a little bit of extra time to prepare than your typical rasam, but the end result is worth it.

Health Benefits

Coconut milk has been on the rise lately in health and wellness circles. It has been touted as a top tier substitute for milk and other milk substitutes thanks to its health benefits. Drinking coconut milk has been shown to reduce inflammation, decrease the size of stomach ulcers, and fight off viruses and bacteria that can make people ill. But coconut milk is most prized for its ability to keep people hydrated thanks to its electrolyte content.

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How to make Coconut milk Rasam

  • Pour coconut oil in a large kadai.
    • Add all the tempering ingredients.
    • Sauté till they start to splutter.
  • Add cumin seeds, garlic cloves and green chilli.
    • Sauté until the garlic turns a slight golden brown.
  • Add the tamarind extract, tomatoes, turmeric powder, and salt to taste.
    • Mix well.
    • Boil for at least 15 minutes at a medium temperature.
  • Add 2 cups of water to adjust the consistency and quantity.
    • Bring it to boil.
    • Add black pepper.
  • Pour in a cup of coconut milk.
    • Stir thoroughly.
  • Simmer for 2 minutes and turn off the flame.
    • Note: do not boil too much as coconut milk may curdle.
  • Garnish with fresh coriander leaves.

Trivia

Coconut milk can be used to make vegan ice cream, replacing the milk and milk products.

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