Rasam is a South Indian soup. There are many different types of rasam, but the common ingredients tend to be tamarind juice, mustard seeds, cumin seeds and curry leaves. After discovering tomato rasam, coconut milk rasam is now my daughter’s favorite.
Make the coconut milk and rasam powder ahead of time. You can look for rasam powder at the Indian grocery store, but it may contain channa dal, which is garbanzo beans/chickpeas, not allowed on the GAPS diet. I got a recipe for rasam powder off the internet and omitted the channa dal. Making the rasam powder was fun and smelled delicious! The other benefit to making your own rasam powder is that you can add less chilli if you want. (The recipe I used called for cups of chilli powder!)
Coconut milk rasam—serves 4
- ¼ cup tamarind (for more about tamarind, see here)
- cooking fat of choice, such as ghee or coconut oil
- ¼ t mustard seeds
- 1/8 t hing* (optional)
- ¼ t turmeric
- 1 T rasam powder
- 1 stem curry leaves
- 2 small or 1 medium tomato, diced
- 1 t salt
- 2 cups coconut milk
- ¼ cup chopped cilantro
* hing most often is sold in a mixture of some wheat flour. Leave out if you are gluten-free.
- Immerse tamarind in 1 cup warm water. Using your hands, remove any hard material from the tamarind, including the seeds. The tamarind juice remains.
- In a medium-large pot on medium-high heat, add cooking fat and then mustard seeds. When they start to sizzle and pop, add the hing, turmeric, rasam powder, curry leaves and tomatoes. Saute for 1 minute.
- Add the tamarind water and 2 more cups of water. Bring to a boil and simmer for 15 minutes.
- Add coconut milk and salt. Allow to come to a light simmer. If coconut milk is homemade, do not boil coconut milk; otherwise it will curdle!
- Add chopped coriander leaves and serve.