Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 4-5
Small onions | shallots| chinna vengayam 15-20
Tamarind a small gooseberry sized
Rasam powder 1 tsp
Black pepper 1tsp
Jeeragam | cumin seeds 1 tsp
Turmeric powder 1/4 tsp
Toor dal 2 tblsp (cooked)
Salt as needed
Curry leaves few
Coriander leaves few
Ghee 1 tsp
Mustard seeds 1/4 tsp
Asafoetida 2 pinches
- Grind the tomatoes and filter it. Filtering is optional. I want the rasam to be more thin and not cloudy.
- Grind the black pepper, cumin seeds, coriander and curry leaves in a mixie in a coarse mixture.
- Add hot water to the tamarind and extract thin tamarind juice.
- In a pan add 1 tsp oil and add the onions.
- Saute it till becomes soft. Do not burn it.
- Add the tomato juice, tamarind juice, turmeric powder, rasam powder,asafoetida and salt.
- Add the coarsely ground pepper mixture. Mix well. Let this boil for 7-8 minutes.
- Add 1 cup of water to the cooked toor dal and add it to the boiling mixture.
- Let this froths up.
- Switch off the flame and temper with mustard seeds and curry leaves.
- Garnish with coriander leaves.
- Onion Rasam is ready to serve with hot rice.
- You can chop few tomatoes and add it to the rasam if you want bits of tomatoes.
- You can pound few garlic pods and add it to the rasam.
- If you want you can use big onions also for this onion rasam.