Elaneer Rasam Recipe - Tender Coconut Rasam

Elaneer Rasam Recipe is a refreshing rasam recipe that is best made during the summer season. A lovely combination of spicy rasam with the addition of sweet tender coconut is a must try recipe in your kitchen.

Neeru Srikanth
Elaneer Rasam Recipe - Tender Coconut Rasam
1446 ratings.

Elaneer Rasam Recipe is a refreshing rasam recipe made using tender coconut water as well as the tender coconut cream 

The base of the rasam is a combination of tender coconut water and tamarind pulp along with tomato. The rasam's flavor is enhanced with the tempering of mustard, mint leaves & cumin seeds and the tender coconut rasam is garnished with coriander leaves.

Serve Elaneer Rasam Recipe with hot steaming rice and papadum or just as a hot piping soup; it simply tastes sweet, tangy & spicy.

Ideal to cool down body heat during summer season.

If you like this recipe, try our other rasam recipes

  1. Paruppu Rasam Recipe (South Indian Dal Rasam)
  2. Chettinad Poondu Rasam (Garlic Rasam From Chettinad) Recipe
  3. Kandathippili Rasam Recipe (Long Pepper Rasam)
  4. Veppam Poo Rasam Recipe (Neem flower Rasam)

Cuisine: South Karnataka
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M


4 Servings


  • 1 Tomato , medium size
  • 1 cup Tender coconut water
  • 3 teaspoon Fresh coconut , pulp
  • 20 grams Tamarind
  • Curry leaves , few
  • Asafoetida (hing) , a pinch
  • 1/3 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Rasam Powder
  • Salt , to taste
  • 1/2 Water
  • Coriander (Dhania) Leaves , few sprigs
  • 1 teaspoon Ghee
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon Cumin seeds (Jeera)
  • 8 Mint Leaves (Pudina)

How to make Elaneer Rasam Recipe - Tender Coconut Rasam

  1. To begin making the Elaneer Rasam Recipe, open a fresh tender coconut, keep the water aside and transfer the tender coconut cream into a bowl. 

  2. In a mixer-jar, blend tomato, tamarind and 2 tablespoons of coconut cream by adding water  Reserve the balance tender coconut cream for later. 

  3. Add the tomato-coconut-tamarind juice, turmeric, asafoetida, and curry leaves in a Saucepan and bring it to boil. Stir occasionally.

  4. Once the mixture starts boiling, add the rasam powder, and mix well. Wait until frothy.

  5. Add the tender coconut water and boil again. Boil for just a minute and switch off the gas immediately.

  6. Heat a a tadka pan with ghee on low flame, once hot, add the mustard seeds and cumin seeds, keep it going till the mustard seeds splutter. Turn off the eheat transfer it to the boiling rasam. 

  7. Garnish with chopped coriander leaves, and remaining tender coconut cream. 

  8. Serve Elaneer Rasam Recipe (Tender Coconut Rasam) with hot steaming rice and papadum or just as a hot piping soup.