Coconut Milk and Mustard Seed Rasam
A soothing South Indian soup featuring tangy tamarind, coconut milk, and a fragrant mustard seed tempering, perfect for rainy days. This indian-inspired soups (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 a quick salad or grain on the side. 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 leaves curry leaves
- 1 tsp salt
- 2 tbsp oil
Instructions
- 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.
- Step 2: Soak 1 tbsp tamarind paste in 1 cup warm water for 10 minutes, then strain to extract tamarind juice.
- 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.
- 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.
- 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.
- Step 6: Pour the tempering into the simmering rasam, stir well, and cook for 2 more minutes.
- Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or as a soup.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Milk and Mustard Seed Rasam take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Milk and Mustard Seed Rasam?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Coconut Milk and Mustard Seed Rasam?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Milk and Mustard Seed Rasam for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Milk and Mustard Seed Rasam vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
