Coconut milk rasam / Thenga pal Rasam

                           Pictured – Raw banana dry curry, Stir fried beetroot and coconut rasam

Coconut rasam / Thenga paalrasam is a combination of dal, Jaggery, tamarind juice and  Coconut milk. Coconut milk makes this rasam slightly sweet and tamarind lends it a sour taste. Spices powder is used to make it flavorful.


Toor dal/Sambar dal – 1/4 cup
Tomato, chopped – 1 big
Tamarind – a gooseberry size
Water -1  1/ 2 cups or as needed
Thick coconut milk-1/2 cup
Jaggery – 1 tbsp
Coriander powder- 2 tsp
Chilli powder – 1 1/2 tsp
Pepper powder – 1/2 tsp
Cumin powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt as needed
Coriander leaves, chopped – 1/2 cup

For tempering

Coconut oil -1 tbsp
Mustard seeds – 1 tsp
Asafoetida powder- 1/2 tsp
Cumin seeds- 1/2 tsp
Dry red chillies- 2 nos
Curry leaves 


Soak tamarind in 1 1/2 cups of water and keep aside. Later squeeze the tamarind to get the tamarind water.

Pressure cook dal with required water and salt until  3- 4 whistles.

Heat oil in a pan. Splutter mustard seeds, cumin seeds, red chillies , curry leaves and asafotedia powder. Add tomato pieces and stir well . Now add tamarind water, coriander powder, chilli powder, pepper powder, turmeric powder , Jaggery ,salt ,curry leaves and  cooked dal . Mix well and boil for 2- 3 minutes. At last add thick coconut milk, coriander leaves and stir well . switch off the stove . serve hot.

28 thoughts on “Coconut milk rasam / Thenga pal Rasam”

  1. OMG!!! Would have never thought about this combo. Given that how much I love rasam, this is a must to try wonderful… waiting for your other sadya recipes.


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