Coconut Milk Rasam
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Coconut Milk Rasam is a tangy, creamy South Indian soup made with tamarind, coconut milk, and rasam spices. It has a bright, complex flavor with aromatic spices and cilantro. Eaten as a main course or with rice for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon tamarind (- tightly packed)
- ½ cup hot water
- 1.5 cups water
- ¼ teaspoon turmeric powder
- 2 tablespoons rasam powder
- 1 cup Coconut Milk ((Thick) - first extract or use canned coconut milk)
- salt (as per taste)
- 2 tablespoons coconut oil (or gingelly oil (sesame oil) or any other neutral flavored oil)
- ½ teaspoon mustard seeds
- 1 to 2 dry red chilies (- broken and seeds removed)
- 1 pinch asafoetida ((hing))
- 7 to 8 curry leaves
- 2 to 3 tablespoons coriander leaves (- chopped (cilantro))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 210mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.