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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
