Coconut Milk Rasam

Recipe by
Total Time:
30 mins
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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How to Make Coconut Milk Rasam

  • Scrape the coconut and grind in a mixie with warm water to extract milk
  • Take out the 1st ( thick milk) and keep aside.
  • Keep the rest of the milk in another vessel.
  • Cut onions into round slices and slit green chillies into half. Boil them separately until onions are transparent.
  • Add these onions to the coconut milk and add the turmeric and let it boil.
  • When the milk just starts boiling, add the thick milk
  • Let it boil and put of the flame.
  • Add the salt and lemon juice and mix thoroughly.
  • Heat oil in a small kadai and add mustard seeds and when they crackle, add the curry leaves and put off the flame. Season over the coconut milk rasam.
  • Serve hot with rice.
  • Do not add salt and the lemon juice during the cooking process as it curdles the milk.