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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

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

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

  3. Lower the flame and pour in thick coconut milk.

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

  5. Add salt and turn off the flame.

  6. 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.

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

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