Coconut Milk Rasam

Recipe by
Total Time:
30 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • Coconut - 1
  • Onions - 1/4 kg
  • Green chillies - 5-6
  • Turmeric - 1/4 tsp
  • Lemon - 2
  • Salt as per taste
  • For seasoning:
  • Oil - 2 tsp
  • Mustard seeds - 1/2 tsp -
  • Curry leaves - 1 leaflet

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.