Coconut milk rasam | Thengai paal rasam

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Coconut milk rasam recipe | Thengai paal rasam | kayi halu rasam | rasam recipe | South Indian rasam variety | kobbari Charu | kobbari paal Charu | easy Rasam recipe quick and easy 10 minutes vegan Indian Rasam recipe. No dal for this instant Kerala style Rasam.

Instant Thengai paal rasam

Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Thengai paal rasam is super easy to make, the best home remedy for mouth ulcers/ common cold.  No dal south Indian rasam variety can be prepared within 10 minutes.

Can I use regular tamarind instead of homemade tamarind paste?

Yes, since I had homemade paste I used it but you can soak small gooseberry size tamarind in hot water and extract the water. To speed up the process you can even microwave the tamarind + water for one minute.

Do I need this many tomatoes for the south Indian rasam recipe?

I have added more tomatoes and less tamarind paste, if you like tamarind sourness adjust the tomatoes accordingly

Can I add dal for thengai paal rasam?

Yes you can add dal but in that case, increase the spice powders accordingly

Can I skip garlic?

Yes, garlic is optional but it gives a nice flavor to the rasam. I prefer grating garlic. Instead, you can pulse garlic or use garlic powder.

Will the rasam tastes spicy?

No coconut milk gives mild sweetness to the rasam so it needs extra spice to balance out the flavor. Adjust the spice according to your  taste 

Should I boil the rasam after adding coconut milk?

No, avoid boiling the rasam after adding coconut milk. Simmer the flame and cook for 1 minute. Boiling the rasam might turn to curdle.

Can I use ghee for coconut rasam?

Yes, you can add ghee instead of coconut milk. Coconut oil complements the coconut milk flavor hence  I prefer using it for my vegan Indian soup recipe

 

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Ghee

 

 

Ingredients

1 teaspoon coconut oil

1/4 teaspoon mustard seeds

1/8 teaspoon fenugreek seeds

2 red chilli, deseeded

1/2 teaspoon cumin seeds

2 green chili, deseeded

3 garlic, pulsed

1 big tomato, 100 grams

1/2 teaspoon Tamarind paste

1 teaspoon Rasam powder

1/8 teaspoon ginger powder

Asofeotida generous pinch

1/4 teaspoon Turmeric powder

2 cups water

1/2 cup coconut milk

How to make Thengai paal rasam with step by step pictures:

• Heat coconut oil on medium flame and once when oil is hot add mustard seeds, fenugreek seeds and cumin seeds let them splutter

• Add red chilli and green chilli let them roast

• Furthermore, add garlic and give a quick saute

• Add tomatoes, salt mix well

• Cook till tomatoes turn slightly mushy

• Add turmeric powder, rasam powder and mix well

• Furthermore add water and tamarind paste, and let it boil well till the raw smell goes off

 

• Add curry leaves coriander leaves, hing, ginger powder, and mix well

• Simmer to lowest flame add coconut milk, water and pepper powder; mix well and cook for 1 minute