Rasam varieties‎ > ‎

Vengaya Rasam (Onion Rasam)


Ingredients:

Tamarind – lemon sized ball

Small onions – 10 nos

Onion (big) – 1 small

Garlic – 1 (finely chopped)

Tomato – 1 medium (finely chopped)

Cooked tuar dal – 1 cup

Salt – 2 teaspoons

Ghee – 1 teaspoon

Corriander leaves – 2 teaspoons (finely chopped)

Grind to powder:

Fennel seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Pepper – ½ teaspoon

Coriander seeds – 1 teaspoon

Red chilli – 1

Curry leaves – 6 leaves

Ginger – one inch piece

Tempering:

Ghee – 1 teaspoon

Mustard seeds – 1 teaspoon

Garlic – 1 (finely chopped)

Yeild: 6 to 8 servings

Method:

  1. Prepare 2 cups of tamarind extract by soaking tamarind in water.
  2. Dilute cooked tuar dal with 2 glasses of water.
  3. Heat one teaspoon of ghee in a pressure cooked and add chopped garlic, chopped big onion, small onions, fry till transparent.
  4. Add chopped tomatoes and salt, saute for 2 minutes.
  5. Add tamarind water, dal water and ground powder to the cooked mixture & allow 2 whistles in pressure cooker.
  6. Heat ghee and add mustard seeds, allow spluttering.
  7. Add tempering and chopped coriander leaves to rasam.
  8. Serve hot with rice.


Comments