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-sized 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 taste 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 https://youtube.com/playlist?list=PL3zYDDQHDMStAA4y3sISuQIYxaDBHtHbx
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 cause it 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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Ingredients
- 1 tsp coconut oil
- 1/4 tsp mustard seeds
- 1/8 tsp fenugreek seeds
- 2 red chilli deseeded
- 1/2 tsp cumin seeds
- 2 green chili deseeded
- 3 garlic pulsed
- 1 big tomato 100 grams
- 1/2 tsp Tamarind paste
- 1 tsp Rasam powder
- 1/8 tsp ginger powder
- Asofeotida generous pinch
- 1/4 tsp Turmeric powder
- 2 cups water
- 1/2 cup coconut milk
Instructions
- 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
Video
Notes
- I have used more tomatoes and less tamarind paste. If you are increasing tamarind, reduce tomatoes accordingly
- Always add coconut milk after the raw tamarind smell goes off. Since I used homemade tamarind paste raw smell went off soon
- Coconut milk has a mild sweetness so adjust the spice accordingly
- Avoid boiling rasam after adding coconut milk, rasam might curdle
Ingredients
1 tsp coconut oil
1/4 tsp mustard seeds
1/8 tsp fenugreek seeds
2 red chilli, deseeded
1/2 tsp cumin seeds
2 green chillies, deseeded
3 garlic cloves, pulsed
1 big tomato, 100 grams
1/2 tsp Tamarind paste
1 tsp Rasam powder
1/8 tsp ginger powder
Asofoetida generous pinch
1/4 tsp 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 the 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, and mix well
- Cook till the tomatoes turn slightly mushy
- Add turmeric powder and 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, and ginger powder, and mix well
- Simmer to lowest flame, add coconut milk, water, and pepper powder; mix well and cook for 1 minute
Great looking recipe. Will try this out with a twist. I will add some canned sardines and spinach to it.