Kobbari Palu Charu | Thengai Paal Rasam | Coconut Milk Rasam

This is the recipe for a very different Coconut Milk Rasam. It is called Kobbari Palu Charu in Andhra Pradesh, Thengai Paal Rasam in Tamil Nadu, and Kayi Halu Saaru in Karnataka.

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As you can see from the past few posts on my blog, you would have realised that I am a rasam lover. This love intensifies in the winters and rasam is my favourite way to combat cold. I make many many kinds of rasam including:

• Miriyala Charu | Andhra Pepper Rasam | Milagu Rasam
• Lemon Rasam | Nimmakaya Charu
• Udupi Rasam
• Ulava Charu | Kollu Rasam | Andhra Style Horse Gram Stew
• Kadale Kalu Saaru | Chane Saaru | Kala Chana Rasam

Today I am adding yet another variation to this collection through this wonderful Kobbari Palu Charu. There are variations of this Coconut Milk Rasam made throughout South India and each one has something unique about it. This rasam is called Thengai Paal Rasam in Tamil Nadu and I have seen some recipes there using tomato as an additional element. In addition, some add rasam powder as well. However, I kept it simple because I wanted to celebrate the taste of the coconut milk.

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How to Make Coconut Milk Rasam | Kobbari Palu Charu | Thengai Pal Rasam

Notes:

• Alternative to extracting juice from Tamarind is to use 1 tbsp of ready-made tamarind paste dissolved in 1/4 cup warm water.
• Turn the heat off or turn it down to low before adding the coconut milk so that it does not curdle. Do not boil the rasam after adding the coconut milk.
• If you do wish to boil the rasam, I would recommend you add 1/2 tsp of rice flour in 2-3 tbsp water, and mix this in the coconut milk before adding the coconut milk to the rasam. 

1. Extracting the Tamarind Juice 
   1. In 1/4 cup warm water, soak a 1″ ball of Tamarind for 5 minutes.
   2. Mash the tamarind well and squeeze the tamarind well to extract the juice.
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2. Making the Tempering
   1. In a heavy-bottomed vessel, over medium-flame, heat 1 tsp oil. I used coconut oil to enhance the flavour of the rasam.
   2. First, add 1/2 tsp mustard seeds and wait till they splutter.
   3. Next add 1/2 tsp cumin seeds and 1 split dry red chilli, and stir-fry for a few seconds till the cumin starts to change colour.
   4. Now, add 6 to 8 curry leaves and stir-fry for a few seconds.
   5. Add 1/4 tsp turmeric, 2 pinches of asafoetida, and some salt; and mix well.
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3. The Final Steps in Making the Coconut Milk Rasam
   1. To the tempering, add the extracted tamarind juice and 1/4 cup water.
   2. Bring the tamarind juice to a boil.
   3. Add 1/2 tsp coriander powder and 1/4 tsp pepper powder.
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   4. Mix well and let the mix boil for a few seconds.
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   5. Turn off the heat,
   6. Add 1/2 cup thick coconut milk and mix well.
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   7. Add some water, if needed, to adjust the consistency of the Kobbari Palu Charu. I added about 1/4 cup water.
   8. Add 1 tbsp finely chopped coriander.
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   9. Cover and set aside for 10 minutes.
4. Serve Thengai Paal Rasam | Coconut Milk Rasam with hot steamed rice and some papad on the side.

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Recipe for Kobbari Palu Charu | Kayi Halu Saaru | Thengai Paal Rasam

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Coconut Milk Rasam | Kobbari Palu Charu | Thengai Paal Rasam | Kayi Halu Saaru

Aruna

The coconut milk in this unique rasam gives it a nice depth of body and a flavour that is different from other rasams. It makes for a great soup to start a meal as well. 🙂

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast, Dinner, Lunch

Cuisine Indian, Karnataka, South Indian, Tamil Nadu, Vegan, Vegetarian

Servings 2 People

Calories 145 kcal

Equipment

• Heavy Bottomed Vessel
• Ladle

Ingredients

  

1x2x3x

• 1/2 Cup Coconut Milk
• 1/2 Cup Water

Spice Powder

• 1/4 tsp Pepper Powder
• 1/2 tsp Coriander Powder

For Tempering

• 1 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Turmeric
• 2 Pinches Asafoetida
• 1 Dry Red Chilli split in half
• 6 to 8 Curry Leaves

Other Ingredients

• 1 tbsp Finely Chopped Fresh Coriander Leaves
• Salt to Taste

Instructions

 

Extracting the Tamarind Juice

• In 1/4 cup warm water, soak a 1″ ball of Tamarind for 5 minutes.
• Squeeze the tamarind well to extract the juice.
• Save the tamarind juice and discard the pulp.

The First Step: Making the Tempering

• In a heavy-bottomed vessel, over medium-flame, heat 1 tsp oil. I used coconut oil to enhance the flavour of the rasam.
• Add 1/2 tsp mustard seeds and wait till they splutter.
• Add 1/2 tsp cumin seeds and 1 split dry red chilli, and stir-fry for a few seconds till the cumin starts to change colour.
• Add 6 to 8 curry leaves and stir-fry for a few seconds.
• Add 1/4 tsp turmeric, 2 pinches of asafoetida, and some salt; and mix well.

The Final Steps in Making the Coconut Milk Rasam

• To the tempering, add the extracted tamarind juice and 1/4 cup water.
• Bring the tamarind juice to a boil.
• Add 1/2 tsp coriander powder and 1/4 tsp pepper powder.
• Mix well and let the mix boil for a few seconds.
• Turn off the heat.
• Add 1/2 cup thick coconut milk and mix well.
• Add some water, if needed, to adjust the consistency of the Kobbari Palu Rasam.
• Add 1 tbsp finely chopped coriander.
• Cover and set aside for 10 minutes.
• Serve Thengai Paal Rasam | Coconut Milk Rasam with hot steamed rice and some papad on the side.

Nutrition

Calories: 145 kcalCarbohydrates: 4 gProtein: 2 gFat: 15 gSaturated Fat: 11 gSodium: 12 mgPotassium: 124 mgFiber: 1 gSugar: 1 gVitamin A: 284 IUVitamin C: 61 mgCalcium: 29 mgIron: 3 mg

Keyword Coconut Milk Rasam, Coconut Tamarind Soup, Kayi Halu Saaru, Kobbari Palu Charu, Thengai Paal Rasam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!