Spicy Tomato Coconut Rasam Recipe – South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Spicy Tomato Coconut Rasam Recipe – South Indian Comfort Food

Introduction

There’s just something about a warm bowl of rasam that feels like a hug from the inside, isn’t there? It’s the ultimate comfort food in South India, and honestly, it’s my go-to when I’m feeling a little under the weather or just craving something flavorful and light. I first made this recipe when I was missing my Amma’s cooking terribly, and I’ve been tweaking it ever since to get it just right. This Spicy Tomato Coconut Rasam is a little different from the traditional versions – the coconut milk adds a lovely richness, and the tomatoes give it a beautiful tang. It’s surprisingly easy to make, and I promise, it’s worth every sip!

Why You’ll Love This Recipe

This rasam is a winner for so many reasons! It’s quick – ready in under 20 minutes. It’s packed with flavour – a beautiful balance of spicy, tangy, and savoury. Plus, it’s incredibly versatile. Enjoy it on its own, with rice, or even as a soup.

Ingredients

Here’s what you’ll need to create this comforting rasam:

• 1.5 tomato
• 0.75 cup coconut
• 2 tsp coriander seeds
• 1 tsp cumin
• 0.25 tsp pepper
• 0.25 tsp turmeric
• 4 dried red chilli
• 0.25 onion
• 2 garlic clove
• 0.5 inch ginger
• 1 small piece tamarind
• 1 tbsp coconut oil
• 1 tsp mustard
• 0.5 tsp cumin
• 1 dried red chilli
• 0.5 onion
• 3 cup water
• 1 tsp salt
• 0.25 tsp jaggery
• 5 kokum piece
• 1 chilli

Ingredient Notes

Let’s talk ingredients! A few things make this rasam special.

• Kokum: This is a game-changer. Kokum adds a lovely sourness that’s unique to South Indian cuisine. If you can find it, definitely use it! It’s often available in Indian grocery stores.
• Tamarind: Don’t skip the tamarind! It provides a different kind of tanginess that complements the kokum beautifully. You can use tamarind paste if you prefer, about 1 tablespoon.
• Regional Variations: Rasam is incredibly diverse! Some families use lentils, others add more vegetables. Feel free to experiment and make it your own. My friend’s grandmother always adds a pinch of asafoetida (hing) to her rasam, which gives it a really interesting flavour.
• Coconut: I love using fresh coconut for the richest flavour, but you can absolutely use coconut milk instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the masala paste. Blend the tomatoes, coconut, coriander seeds, cumin, pepper, turmeric, dried red chillies, onion, garlic, ginger, and tamarind with ?? cup water into a smooth paste. A good blender is your friend here!
2. Now, heat the coconut oil in a kadai (or a deep pan) over medium heat. Add the mustard seeds, cumin, hing, dried red chilli, and curry leaves. Sauté until the spices splutter – this is where the magic happens!
3. Add the sliced onions and sauté until they turn translucent. We want them soft and fragrant.
4. Mix in the prepared masala paste and cook for about a minute, stirring constantly. This helps to release all those wonderful flavours.
5. Pour in 3 cups of water (or coconut milk for extra richness!). Add the salt, jaggery, kokum, and slit green chilli.
6. Bring the rasam to a simmer and let it cook for about 10 minutes, or until the oil starts to separate and the raw aroma disappears. This means it’s ready!
7. Serve hot with steamed rice. It’s so good.

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• For a smoother rasam, strain the masala paste before adding it to the kadai.
• A pinch of turmeric adds a beautiful colour and extra health benefits.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some contain bone char).
• Spice Level Adjustment:
  • Mild: Reduce the number of dried red chillies to 2.
  • Medium: Use the recipe as is.
  • Hot: Add an extra dried red chilli or a pinch of cayenne pepper.
• Festival Adaptations: Rasam is often served during Pongal and Onam festivals. You can add a handful of lentils to make it more substantial for these occasions.
• Gluten-Free Option: This recipe is naturally gluten-free.

Serving Suggestions

Rasam is incredibly versatile! Here are a few ideas:

• Serve it with a generous helping of steamed rice.
• Enjoy it as a light soup on its own.
• Pair it with a side of papadums for a crunchy contrast.
• My family loves it with a dollop of ghee on top!

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for longer storage.

FAQs

What is the origin of Rasam?

Rasam originated in South India, with roots in Tamil Nadu. It was traditionally believed to aid digestion and boost immunity.

Can I make Rasam ahead of time?

Yes, absolutely! Rasam actually tastes better the next day. You can make the masala paste ahead of time and store it in the refrigerator for a day or two.

What is the purpose of Kokum in Rasam?

Kokum adds a unique sourness and a beautiful reddish hue to the rasam. It’s a key ingredient in many South Indian dishes.

Can I use lemon juice instead of tamarind?

You can, in a pinch! Use about 2 tablespoons of lemon juice. However, tamarind provides a more complex flavour.

How can I adjust the consistency of the Rasam?

If you prefer a thicker rasam, add a tablespoon of rice flour mixed with a little water. If you want it thinner, simply add more water.

What are the health benefits of Rasam?

Rasam is packed with nutrients and is known for its digestive properties. The spices used in rasam have anti-inflammatory and antioxidant benefits.