How To Make Coconut Milk Rasam: Step-By-Step Guide

Coconut Milk Rasam is a flavorful South Indian dish combining the tanginess of tamarind, the richness of coconut milk, and the warmth of aromatic spices. The base is made with tomatoes and spices, simmered to perfection. A tempering of mustard seeds, garlic, chilies, and curry leaves enhances its taste. The key is to add coconut milk gently without over-boiling to maintain its creamy texture. It pairs wonderfully with steamed rice or can be enjoyed as a light, soothing soup. A must-try dish for coconut lovers.

Ingredients:

For the Rasam Base:

• 1 cup coconut milk (fresh or canned)
• 1 small lemon-sized tamarind (soaked in warm water)
• 2 medium-sized tomatoes (chopped)
• ½ teaspoon turmeric powder
• 1 teaspoon black pepper powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon jaggery (optional, for mild sweetness)
• Salt to taste
• 2 cups water

For the Tempering:

• 1 tablespoon ghee or coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 teaspoon urad dal (optional, for texture)
• 2-3 dry red chilies
• A few curry leaves
• 1 teaspoon finely chopped ginger
• 4-5 cloves garlic (crushed)
• 1 green chili (slit)
• 2 tablespoons coriander leaves (chopped, for garnish)

Step-by-Step Instructions to Make Coconut Milk Rasam

Step 1: Prepare the Tamarind Extract

• Soak the tamarind in warm water for about 10 minutes.
• Squeeze and extract the pulp, discarding any seeds or fibers.
• Strain and keep the tamarind extract aside.

Step 2: Cook the Rasam Base

• Heat a deep pan or kadai and add the tamarind extract along with chopped tomatoes.
• Add turmeric powder, black pepper powder, cumin powder, coriander powder, and salt.
• Let it simmer for 5–7 minutes on medium heat until the tomatoes soften.
• Add 2 cups of water and bring it to a boil.

Step 3: Add Coconut Milk

• Once the tamarind mixture has boiled and the flavors have blended, lower the heat.
• Slowly pour the coconut milk while stirring continuously.
• Add jaggery (if using) and mix well.
• Simmer for 2–3 minutes, but do not let it boil vigorously to prevent curdling.

Step 4: Prepare the Tempering (Tadka)

• In a separate small pan, heat ghee or coconut oil.
• Add mustard seeds and let them splutter.
• Then add cumin seeds, urad dal, dry red chilies, chopped ginger, crushed garlic, and green chili.
• Sauté until the garlic turns golden and aromatic.
• Finally, add curry leaves and stir for a few seconds.

Step 5: Combine Everything & Serve

• Pour the prepared tempering over the rasam and mix gently.
• Garnish with fresh coriander leaves for a burst of freshness.
• Serve hot with steamed rice or enjoy as a light soup.

Tips for the Best Coconut Milk Rasam:

• Use fresh coconut milk for a richer taste, but canned coconut milk works well too.
• Adjust spice levels by increasing or decreasing the black pepper and green chili.
• Do not boil the coconut milk too much as it may separate and lose its creamy texture.
• For extra flavor, add a small piece of jaggery to balance the tanginess.
• Pair it with hot rice, idli, or dosa for a comforting South Indian meal.

Enjoy your warm, aromatic Coconut Milk Rasam.