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Coconut Milk Rasam

Published under: Rasam

Coconut Milk Rasam is a popular variation of the regular paruppu rasam made in South India. Making coconut milk rasam is easy and quick.

Coconut Milk Rasam


  • Coconut – 1 cup, grated
  • Shallots – 25
  • Tamarind Water – 1 cup
  • Fenugreek Seeds – 1 tsp
  • Red Chillies – 9
  • Oil – 2 tblsp
  • Curry Leaves – few
  • Salt to Taste


  1. Peel the outer skin of shallots.
  2. To a pan, heat oil in medium flame.
  3. Saute the broken red chillies for 30 seconds.
  4. Add the fenugreek seeds, curry leaves and the shallots and saute for few seconds.
  5. When the shallots are cooked, pour the tamarind water to it.
  6. Add the required salt.
  7. Cover with a lid and cook till the raw tamarind smell disappears.(5 minutes)
  8. Grind the grated coconut and extract the milk.
  9. Pour the coconut milk to the boiling tamarind water and mix well.
  10. When the foam starts forming on top, switch off the flame.
  11. Do not allow the rasam to boil.

image via Youtube

Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids and supporting her husband's business, she still finds time to cook up a storm in the kitchen.

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