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Coconut milk rasam

10 minutes Vegan indian soup
5 from 2 votes
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  • 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


  • 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


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  1. I have used more tomatoes and less tamarind paste. If you are increasing tamarind, reduce tomatoes accordingly
  2. Always add coconut milk after the raw tamarind smell goes off. Since I used homemade tamarind paste raw smell went off soon
  3. Coconut milk has a mild sweetness so adjust the spice accordingly
  4. Avoid boiling rasam after adding coconut milk, rasam might curdle
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