Thengai paal rasam | Coconut milk rasam

 Thengai Paal Rasam, also known as Coconut Milk Rasam, is a traditional and unique South Indian rasam variety that elevates the usual rasam with the rich, creamy flavor of coconut milk. While it follows the basic preparation of a regular rasam, the addition of coconut milk at the end adds an extra depth of flavor, making it both aromatic and comforting.

The traditional recipe for Thengai Paal Rasam doesn’t use the usual rasam powder. Instead, it relies on a freshly pounded blend of peppercorns, cumin seeds, and garlic, which are key ingredients that infuse the rasam with a fresh and distinct spicy flavor. The coconut milk complements the spices beautifully, making the rasam smooth and rich, while still retaining the typical tangy and peppery notes that rasam is loved for.

This rasam is especially popular during colder months or when you’re looking for something soothing and mildly spicy. It’s often served with steamed rice and is a perfect dish to enjoy with a side of vegetables or appalam (crispy papad).

Ingredients

Coconut milk -3/4 cup

Tamarind extract-1/2 cup

Tomato-1 no chopped 

Turmeric powder-1/2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1 tsp

Red chillies-2 nos

Curry leaves and coriander and few

Salt to taste

Asafoetida a pinch

Ghee -1 tsp

For Paste-(Pound coarsely)

Pepper -1 tsp

Cumin seeds-1 tsp

Green chillies-2 nos

Garlic -6 cloves

Recipe Video

Method

First grind or poubd the ingredients given under For paste coarsely.

Heat ghee in a kadai add mustard seeds,cumin seeds,red chillies, asafoetida, curry leaves and allow it to splutter.

Now add the ground paste saute for few seconds.

Add the tomatoes saute well .

Add turmeric powder and pour the tamarind extract .

Add 1 1/2-2 cups of water and required salt.

Bring the rasam to rolling boil.

Finally add coconut milk and switch off the gas immediately after first boil. 

Garnish with coriander leaves and serve hot.

Preparation Time-20 mins

Serves- 4-6