You are here

Onam Special - Coconut Milk Rasam

Coconut Milk Rassam is a dish that can be eaten as a soup or as a curry, and is very traditional for keralaites celebrating Onam. Originally rassam is a south indian soup, flavored with tamarind juices and steamed lentils, but this recipe is all about the velvety coconut milk. The subtle flavor of coconut milk definitely acts as a taste enhancer. When served with hot steamed rice, it surely is a delight.
  Coconut 1⁄2
  Tomatoes 3
  Coriander powder 1 Teaspoon
  Red chilies 2
  Cumin seeds 1⁄4 Teaspoon
  Mustard seeds 1⁄4 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Salt To Taste
  Red chili powder 1⁄4 Teaspoon
  Cumin powder 1⁄4 Teaspoon
  Fenugreek 1⁄4 Teaspoon

1. In a grinder, add chopped fresh coconut, water and milk, grind and strain the coconut milk thus prepared.

2. In a pan, add chopped tomatoes, coconut milk, coriander powder, fenugreek powder, turmeric, salt and red chili powder and bring to boil, simmer for 10 minutes.
3. In a separate pan, add oil, cumin seeds, mustard seeds, curry leaves, heat and let it splatter and then add to the boiling rassam, and let the blend together while cooking for another 10 minutes.

4. Serve hot with steamed rice.

Use the strained coconut pieces from the coconut milk for other various Onam curries.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Coconut Milk Rassam for me is a quick and easy-to-do recipe, which has always been a saving grace fro me at difficult situations. As a chef, I have personally suggested this low cost dish for my south Indian buffets many a times, and has always emerged as a best seller. I would totally recommend it !!
Coconut Rassam

Rate It

Your rating: None
Average: 3.5 (6 votes)