Keto Coconut Rasam
THEME: #213 RASAM RAAGA
I had initially informed my Foodiemonday group friends that I would not be participating for this theme. However, rains and more rains forced me to go into my sister in law’s kitchen as I felt like having something hot to sip on. Hubby suggested soup. I thought let me take this opportunity to make something for the theme and that is rasam. Priya who blogs at The World Through My Eyes, suggested that we try our hands at different kinds of rasam. The only rasam I know is the one made from tuvar dal. I’ve made Mysuru Saaru,which my hubby loves so much. Priya on the other hand such interesting versions of rasams like Long Pepper Rasam (Thippili Rasam), Garlic Rasam (poondu rasam), arachuvitta rasam, made from fresh spices.
What is a Rasam?
Rasam means juice but in South India it refers to a soup. The soup is usually sour and sweet in flavour and may have a bit of lentils added to it. The spices added all depends on the type of rasam. Some vegetables like onion, garlic, tomatoes are added. Rasam can be enjoyed as a soup or even with plain rice. Its not the same as sambhar which is much thicker. The popular rasam was adopted as a popular spicy soup called mulligatawny by the British colonials.
Do all Rasams contain lentil?
Not necessarily. It can be made without lentils. The broth is flavored with spices both dry and fresh. You can have an only pepper rasam, a kokum rasam, ginger rasam or lemon rasam to name a few.
Why include Rasam in your daily diet?
- Prevents constipation. Tamarind which is added to the rasam is rich in fibre and has other health benefits.
- Rasam is rich in vitamins, minerals and other valuable nutrients.
- Helps digestion. Pepper rasam helps secretion of digestive acids. It also combats flatulence.
- Helps in weight loss. A hot bowlful of rasam before main meals makes the tummy full.
- Rasams without spices is really good for babies who start solid foods.
- Its a valuable broth for pregnant women, as it gives them essential vitamins, minerals, antioxidants, and proteins.
- Rasam is usually what is given to combat colds, coughs, flus and other sicknesses.
With so many health benefits how can one ignore this easy to make soup or broth? Gujaratis prepare a version of rasam called Osaman which is usually served with plain rice or khichdi. The water in which tuvar or moong lentils are cooked is used. Fresh and dry spices are added with kokum.
I decided to make a rasam using coconut milk. Yes you heard right, a rasam with coconut milk. I did not follow any one particular recipe but put together ideas from a couple of them.
This is a keto friendly rasam or broth as no lentils are used.
KETO COCONUT RASAM
1 cup (200ml) thick coconut milk
2 cups water
1 cup hot water
lemon size tamarind (about 2 tbsp)
½ – ¾ tsp salt
½ tsp green chili paste
1 tsp ginger paste
1 tsp coriander powder
½ tsp cumin powder
½ tsp red chilli powder
½ tsp pepper powder
¼ tsp turmeric powder
a pinch of asafetida (hing)
1 tbsp ghee
6 -8 fenugreek seeds
1 sprig curry leaves
1-2 dried red chillies
½ tsp cumin seeds
½ tsp mustard seeds
2 tbsp chopped fresh coriander
- Soak tamarind in 1 cup of hot water for 30 minutes.
- Strain the mixture through a sieve mashing the pulp as much as you can to extract the pulp. Use a large serving or table spoon to mash tamarind through the sieve.
- Mix all the spices that are listed in the spice mixture.
- Heat ghee in a deep saucepan over medium heat.
- Add red chilis, fenugreek, mustard and cumin seeds.
- Add curry leaves and stir for a few seconds.
- Add the tamarind water.
- Add the remaining water, salt, spice mixture, ginger and green chilis.
- Let the mixture become hot and simmer for 5 minutes.
- Lower the heat. Add coconut milk and keep on stirring till it becomes hot. Do not let it boil otherwise the coconut may curdle.
- Take the pan off the heat. Garnish with fresh coriander and serve it hot.
Per Serving: 175cals / 16g Total Fat / 2g protein / 2g Total carb / 1g Net Carb
- Use rasam powder instead of the spice mixture I’ve used. I didn’t use rasam powder as it usually has lentil powder in it.
- Add garlic if you like.
- Add chopped tomato along with tamarind water if you like.
- For a non keto version you can add cooked lentil water.
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The Girl Next Door
September 24, 2019 at 3:12 pm
Oh wow! I love this innovative rasam with coconut milk. Sounds like it’s bursting with flavours. 🙂 I’ll definitely be trying this out!
September 25, 2019 at 8:47 pm
Try it Priya it is bursting with flavors and so easy to make.
Batter Up With Sujata
September 24, 2019 at 3:21 pm
Wow, rasam with coconut milk sounds absolutely delicious. Loved the bright yellow colour. I will try it soon. I would love to have it glass full as a comforting soup.
September 25, 2019 at 8:46 pm
Thanks Sujata, the yellow colour is purely from the turmeric powder.
September 24, 2019 at 11:09 pm
Keto Rasam!! sounds very interesting.and I liked the addition of. coconut milk to rasam. it must have added a nutty taste to this spicy traditional comfort treat!! So nutritious!!
September 25, 2019 at 8:44 pm
Thanks Swaty, it definitely is nutritious.
September 25, 2019 at 6:49 am
Flavorful rasam with thick coconut milk sounds new and interesting di ! Would love to give it a try as we love coconut flavors in our dishes.
September 25, 2019 at 8:42 pm
Thanks Poonam, give it a try, its tasty.
September 28, 2019 at 11:48 am
An awesome rasam love the use of coconut milk here. I am sure it tastes delicious. Must thank the rain something delicious came of it. 😀
September 28, 2019 at 5:56 pm
Thanks Archana, and that’s true. Next time I want to try it with some garlic added to it.
September 29, 2019 at 12:57 pm
Love this innovative recipe. Another wonderful addition to the rasam recipes.Glad you made rasam and posted it inspite of your hectic schedule.
September 30, 2019 at 1:58 pm
Thanks Preethi, I loved the theme as it challenged me to make a different kind of rasam.
Renu Agrawal Dongre
September 29, 2019 at 2:09 pm
I was intrigued by the name of this recipe Mayuri di, saying keto coconut rasam. I was just thinking about the recipe and making a rasam using coconut milk and a few spices sounds absolutely yum and very innovative
September 30, 2019 at 1:57 pm
Thanks Renu, kept because I’ve not used any grains, pulses or any form of sugar.
September 29, 2019 at 8:35 pm
Very innovative and delicious rasam variety di. Loved its texture, color and tadka on it, it feels very aromatic, bookmarking this recipe to try it soon in this season.
September 30, 2019 at 1:56 pm
Thanks Aruna, its aromatic and very tasty.
September 30, 2019 at 3:32 pm
The Keto journey continues beautifully once again 🙂 the combo of coconut milk and tamarind in a rasam is wonderfully nice ! Imagining the flavours here, Mayuri !
October 1, 2019 at 12:11 pm
Thanks Kalyani, it does taste great and its a great tummy filler.
Mireille Roc (@ChefMireille)
October 3, 2019 at 5:47 am
Wow – I have had a few different types of rasam but this creamy coconut milk version is definitely unique
October 5, 2019 at 5:49 pm
Thank you so much Mireille. The flavors are of a rasam but without the lentils.
Sasmita Sahoo Samanta
October 4, 2019 at 8:20 pm
Very innovative and delicious rasam here di !! With all these options like KETO, VEGAN, GLUTEN FREE one should definitely try
October 5, 2019 at 5:46 pm
Thank you so much Sasmita.
October 5, 2019 at 7:21 am
Wow this rasam looks so good. Totally a different take using coconut milk. Will have fi definitely give it a try. Love the bright yellow color too..
October 5, 2019 at 5:46 pm
Thank you so much Sarika. It is different from normal rasams. The yellow colour is due to turmeric.
October 14, 2019 at 7:19 pm
Keto rasam looks so interesting and refreshing. Coconut milk makes the rasam so rich and delicious. I love to add them.
October 14, 2019 at 8:58 pm
Thanks Narmadha. It does taste quite different from the lentil rasams.