Karnataka Coconut Milk Rasam

Karnataka Coconut Milk Rasam

A soothing South Indian rasam made with coconut milk, ginger, and crushed pepper. Light, flavorful, and perfect as a comforting soup or rice accompaniment.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • Coconut Milk – 1 cup (thick)
  • Cooked Toor Dal – ¼ cup mashed (for a thicker version)
  • Green Chili – 1, slit
  • Curry Leaves – few
  • Ginger – ½ inch piece, grated
  • Jeera (Cumin Seeds) – 1 tsp
  • Pepper (coarsely crushed) – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Salt – to taste
  • Water – 1 cup
  • Ghee or Coconut Oil – 1 tsp
  • Mustard Seeds – ½ tsp
  • Jeera (Cumin Seeds) – ½ tsp
  • Dry Red Chili – 1, broken
  • Hing (Asafoetida) – a pinch

Instructions

  • In a pan, add 1 cup water, green chili, ginger, turmeric, crushed pepper, and cumin. Boil for 5–7 minutes to extract flavors.

  • If using toor dal, add mashed dal now and mix well.

  • Lower the flame and pour in thick coconut milk.

  • Stir well and simmer gently for 2–3 minutes. Do not boil after adding coconut milk – it may split.

  • Add salt and turn off the flame.

  • In a small pan, heat ghee or coconut oil. Add mustard seeds, let them splutter. Then add jeera, dry red chili, hing, and curry leaves.

  • Pour the hot tadka over the rasam. Cover and rest for a minute.

  • Serve with steamed rice, or enjoy as a warm peppery soup.