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Coconut Milk Rasam / www.quichentell.com

Coconut Milk Rasam

Quiche 'n' Tell
An aromatic rasam with the mild tang of tomatoes and the sweetness of coconut milk.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine Indian
Servings 6


  • 5 tomatoes, diced
  • 400 ml store-bought coconut milk diluted with 200 ml water
  • 2-3 cloves of garlic, thinly sliced
  • ¼ tsp fenugreek (methi) seeds
  • ½ tsp mustard seeds
  • 10 curry leaves
  • 2 tbsp ghee
  • 1 tsp chilli powder
  • 2 tbsp fresh coriander leaves, roughly chopped
  • 2 tbsp rasam powder
  • ¼ tsp asafoetida (hing) powder

For the rasam powder

  • 4 tsp pigeon peas/toor dal/arhar dal
  • 2 tsp black peppercorns
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 6-8 dried red chillies
  • ¼ tsp asafoetida (hing) powder


  • Dry grind all the ingredients for the rasam powder finely and store in an airtight jar.
  • Heat the ghee in a deep pot and add the ingredients for the tempering - mustard and fenugreek seeds, asafoetida and curry leaves and let them pop and crackle taking care not to burn them.
  • Lower the flame and gently saute the garlic for 10 seconds before tipping in the tomatoes. Season with salt and stir in 2 tbsps of the rasam powder. Cover and cook on a low flame till the tomatoes are mushy.
  • Pour in the coconut milk and continue to simmer for 5-10 minutes, stirring to prevent the coconut milk from splitting.
  • Toss in the chopped coriander, cook for a minute more and turn off the heat.