Coconut milk rasam - Kobbari charu

Extremely simple yet tasty coconut milk rasam that has mild sweetness from the coconut and lightly spicy from green chili.

Kobbari charu, as we call in Telugu, is a vegan rasam recipe that doesn’t use any rasam powder or souring agents like tamarind or tomatoes.

This coconut milk rasam is my mother’s recipe and can be prepared in just 5 minutes if you have coconut milk ready.

You can use canned coconut milk to make this coconut rasam (we call this as kobbari charu in Telugu. Kobbari means coconut and charu means rasam) but I highly recommend freshly prepared homemade coconut milk.

If you are lucky enough to get a fresh coconut, making coconut milk takes only 10 minutes of your time. You can store freshly prepared coconut milk in the refrigerator for 2 to 3 days.

You can make coconut milk from frozen coconut also and do checkout out various easy coconut milk recipes.

Let's begin making coconut milk rasam recipe:

• Extract coconut milk and keep it ready in a bowl. Medium-thick coconut milk is the best choice for this kobbari charu recipe.
• Place the pan or bowl with coconut milk on the stove. Use the lowest possible flame. Here we only want to heat the coconut milk, boiling it will curdle the milk.

• Now take another small pan and heat oil in it.

• Once the oil is heated, add mustard seeds, cumin seeds, and turmeric powder.

• Now add sliced green chili, curry leaves.

• Take the pan out of the heat once the chili is fried. It will take a minute or so.

• Now add the green chili mixture to the coconut milk.

• Add salt, coriander seeds powder to the coconut milk and heat it on very low flame.

• Switch off the flame once the coconut milk is heated enough. On a very low flame, I heated for around 5 to 6 minutes in total. It shouldn’t boil as coconut milk curdles.

Recipe tips and notes:

• Do not add coconut milk to the hot pan. Instead, add hot oil mixture to the coconut milk and let it heat gently.
• Freshly extracted coconut milk will taste best for this kobbari charu though you could use even canned coconut milk.
• This coconut rasam doesn’t store well, you should finish it immediately. At the max, you can store for a day in the refrigerator but the taste will be changed for sure.
• As it will take only 10 minutes to make this coconut milk rasam, I suggest you make this recipe just before eating.
• You could even add coriander leaves or methi leaves while heating the coconut milk.
• Unlike other rasam recipes, a little salt is required for this coconut rasam, so make sure to taste it and add more salt if needed.

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Kobbari charu recipe: