Coconut Milk and Mustard Seed Rasam

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A soothing South Indian soup featuring tangy tamarind, coconut milk, and a fragrant mustard seed tempering, perfect for rainy days. This Indian-inspired soup recipe (vegetarian, gluten free), ready in about 50 minutes, pairs tamarind paste, water, toor dal (split pigeon peas) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 tbsp tamarind paste
• 3 cups water
• 1/2 cup toor dal (split pigeon peas)
• 1/4 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dry red chilies
• a pinch asafoetida (hing)
• 2 tbsp chopped fresh coriander leaves
• 1/4 cup grated fresh coconut
• 1 green chilies
• 8 curry leaves
• 1 tsp salt
• 2 tbsp oil

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1/2 cup toor dal and cook in a pressure cooker with 2 cups water and 1/4 tsp turmeric powder for 3 whistles until soft; mash the dal and set aside.
2. Step 2: Soak 1 tbsp tamarind paste in 1 cup warm water for 10 minutes, then strain to extract tamarind juice.
3. Step 3: In a blender, combine 1/4 cup grated fresh coconut, 1 green chili, and 1 tsp cumin seeds; grind to a smooth paste adding a little water if needed.
4. Step 4: In a pot, mix the cooked dal, tamarind juice, 2 cups water, the ground coconut paste, and 1 tsp salt; bring to a gentle boil and simmer for 10 minutes.
5. Step 5: Heat 2 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds, 2 dry red chilies, a pinch of asafoetida, and 8 curry leaves; sauté until mustard seeds pop and spices become aromatic.
6. Step 6: Pour the tempering into the simmering rasam, stir well, and cook for 2 more minutes.
7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or as a soup.