Wednesday, January 14, 2015

Onion Rasam

Onion Rasam

During winter time anyone would love to have Rasam with hot steaming rice.With lot many variations in Rasam ,onion rasam is one such made with shallots.


Shallots                     -10 finely chopped
Tomato                     - 3 finely chopped
curry leaves              -few
cilantro                      -3 tbsp
moong dhal/toor dhal-1/8 cup
tamarind pulp            -1 amla sized ball
Rasam powder           - 3 tsp
salt                             - to taste

To crush:

Garlic                         -4-5
Green chilies              -2

To Temper:

Ghee                          -1 tbsp
mustard seeds            -1 tsp
fenugreek seeds         -1 tsp
hing                            -1/4 tsp
Red chili                     -2
curry leaves                -few

Preparation time: 10 min
Cooking   time   :  20 min


  • Pressure cook  moong dhal/toor dhal in  1 cup of water for 2 whistles.

  • Blend Garlic and Green chili coarsely or alternately  you can crush with mortar and pestle.Keep it aside.

  • Extract 1 cup of tamarind juice out of 1 amla sized ball.
  • Heat 1/2 tbsp Ghee and temper with ingredients given to temper.

  • Add the chopped tomato and fry until mushy.

  • Add the crushed garlic & green chili and fry until raw flavor goes off.

  • Add  tamarind extract and  let it boil.

  • Fry onion in ghee in a separate pan simultaneously until golden crisp.

  • Now add the cooked dhal along with water measuring approximately 3 cups.

  • When it becomes frothy add Rasam powder, curry leaves & cilantro.

  • And finally add fried onions and salt to it.

  • Onion Rasam is ready to serve.

Serves   4


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