I think I have mentioned this many times before but my mom only makes one type of rasam. It’s not a mainstream pulusu for us; in fact rasam is made on days amma is feeling lazy or someone is sick in the house or we are just back from a trip and need to go easy on our stomachs.
Then I married a Tamil Brahmin and my culinary life changed. Rasam became mainstream, I learnt about the eeya chombu and the joys of pepper (milagu) rasam , by far one of our favourites closely followed by tomato juice rasam .
Coconut Milk Rasam-Thengai Paal Rasam-Rasam Recipes
Preparation time: 5 minutes Cooking time: 25 minutes Makes 4-5 cups Adapted from: GoodFood India Aug 2012 Edition
Ingredients: 2 teaspoon of oil ¼ teaspoon of mustard seeds 2 of small, ripe tomatoes, diced 1 lemon-sized ball of tamarind 1 tablespoon of rasam powder ¼ teaspoon of turmeric powder ¼ teaspoon of hing / asafoetida Salt of to taste Coriander leaves of for garnishing A few curry leaves A pinch of sugar (optional) 2 cups of coconut milk
How I Made It:
Soak the tamarind in 1 cup warm water for 10 mins. Squeeze well, extract juice and discard the pulp.
Heat oil in a pan and add the mustard seeds.
When they pop, add the diced tomatoes and curry leaves. Saute for 3-4 mins until the tomatoes go soft.
Add the tamarind extract and top off with 3 more cups of water.
Bring to boil and add the rasam powder, hing, turmeric, and salt. Mix well and simmer for 15-20 mins.
Add the coconut milk and sugar, heat through (don’t boil) and add the chopped coriander leaves.
Remove from fire and serve warm over hot white rice.
Notes:
my MIL’s rasam powder , which is what I use, has chillies in it so there’s no need to add extra chilli powder. If you are using store-bought rasam powder, you’ll need to add some chillies for extra heat. Either add red chilli powder or sliced green chillies to taste.
You can make the rasam a bit thinner and serve it as soup. It was delicious to drink off a cup and tastes better when it has aged half a day.
I used canned coconut milk. If you are using fresh coconut milk, reduce the amount of water you add to the rasam while cooking.
You can add some crushed garlic along with the tomatoes if you want some extra flavour
Although it’s Diwali season and I would happily eat gulab jamun for breakfast, carrot kheer for lunch and kaju katli for dinner, we need to eat regular meals too, unfortunately. Hope this coconut milk rasam recipe comes in handy then 🙂
Share and enjoy!
I think I have mentioned this many times before but my mom only makes one type of rasam. It’s not a mainstream pulusu for us; in fact rasam is made on days amma is feeling lazy or someone is sick in the house or we are just back from a trip and need to go easy on our stomachs.
Then I married a Tamil Brahmin and my culinary life changed. Rasam became mainstream, I learnt about the eeya chombu and the joys of pepper (milagu) rasam , by far one of our favourites closely followed by tomato juice rasam .
Coconut Milk Rasam-Thengai Paal Rasam-Rasam Recipes
Preparation time: 5 minutes Cooking time: 25 minutes Makes 4-5 cups Adapted from: GoodFood India Aug 2012 Edition
Ingredients: 2 teaspoon of oil ¼ teaspoon of mustard seeds 2 of small, ripe tomatoes, diced 1 lemon-sized ball of tamarind 1 tablespoon of rasam powder ¼ teaspoon of turmeric powder ¼ teaspoon of hing / asafoetida Salt of to taste Coriander leaves of for garnishing A few curry leaves A pinch of sugar (optional) 2 cups of coconut milk
How I Made It:
Soak the tamarind in 1 cup warm water for 10 mins. Squeeze well, extract juice and discard the pulp.
Heat oil in a pan and add the mustard seeds.
When they pop, add the diced tomatoes and curry leaves. Saute for 3-4 mins until the tomatoes go soft.
Add the tamarind extract and top off with 3 more cups of water.
Bring to boil and add the rasam powder, hing, turmeric, and salt. Mix well and simmer for 15-20 mins.
Add the coconut milk and sugar, heat through (don’t boil) and add the chopped coriander leaves.
Remove from fire and serve warm over hot white rice.
Notes:
my MIL’s rasam powder , which is what I use, has chillies in it so there’s no need to add extra chilli powder. If you are using store-bought rasam powder, you’ll need to add some chillies for extra heat. Either add red chilli powder or sliced green chillies to taste.
You can make the rasam a bit thinner and serve it as soup. It was delicious to drink off a cup and tastes better when it has aged half a day.
I used canned coconut milk. If you are using fresh coconut milk, reduce the amount of water you add to the rasam while cooking.
You can add some crushed garlic along with the tomatoes if you want some extra flavour
Although it’s Diwali season and I would happily eat gulab jamun for breakfast, carrot kheer for lunch and kaju katli for dinner, we need to eat regular meals too, unfortunately. Hope this coconut milk rasam recipe comes in handy then 🙂
Share and enjoy!
