A Coconut Based Stew – Thengai Paal Rasam

Thengai Paal Rasam

A simple hot spicy soup just apt for this chilly weather. The lovely aromatic rasam masalas blends beautifully with the thick coconut milk and unfolds a perfect authentic mixture that is sure to tickle your taste buds. We either drink it as a soup or eat it with steamy rice.

Thengai Paal Rasam

A Coconut Based Stew – Thengai Paal Rasam

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Prep Time 10 mins
Cook Time 20 mins
Course lunch, Side Dish, Soup
Cuisine South Indian
Servings 4


  • 1 cup vertically sliced onion
  • 1/2 cup chopped tomatoes
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 tsp chilli powder
  • 4 tsp coriander powder
  • 1 tsp turmeric powder
  • 1-2 green chillies – slit lenghtwise
  • 1 tsp rasam podi
  • 500 ml water
  • 1 cup thick coconut milk
  • 1/2 lemon
  • 1 tbsp ghee
  • 1/2 bunch coriander
  • Salt to taste


  • 1/2 tsp fennel seeds
  • 1/2 inch cinnamon stick
  • 2-3 cloves


  • Heat the ghee in a cooking pan. Add the whole masalas, ginger-garlic paste and green chillies and stir for few seconds.
  • Saute the onions till brown in the tempered oil. Add the chopped tomatoes with little salt and let them cook for a couple of min.
  • Add the turmeric powder, coriander powder and chilli powder. Cook till the raw smell disappears. It would take about 3-5min. Add the rasam podi and saute for another 3-5min. Add the water and bring them to boil.
  • Simmer the flame for another 10min.Switch off. Now add the coconut milk and salt. Mix thoroughly and squeeze in the lemon juice.
  • Garnish with coriander and serve hot with soup sticks/pepper papads.


Note: This can also be taken with rice and tastes great with Tapioca Masala Curry.
Keyword Thengai Paal Rasam
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