Onion Rasam | Vengaya Rasam ~ Step by Step

For the third day of cooking with Onions, I was lost wondering what to make, when I suddenly remembered my colleague once telling me that she used to make Onion rasam. Then I had another friend telling me the same and I always wanted to make it myself. Since I didn't write down either of the recipe, I just went ahead making it my own way.

This turned out very tasty and with simple dal chutney, it made a delicious feast!

Onion Rasam

Pearl Onions / Small Onions - 1 cup
Tomatoes - 2 medium
Tamarind pulp - 1 tbsp
Cooked Toor Dal - 1 tbsp
Coriander leaves handful

For ground powder

Garlic - 4 cloves
Red chilies - 4
Curry leaves - 3 - 4 springs
Cumin seeds - 1/2 tsp
Whole peppercorns - 1/2 tsp

Dal powder
Roasted Channa dal - 1 tsp
Roasted toor dal - 1/2 tsp

For Tempering

Curry leaves
Red chiles -2
Ghee - 1 tsp
Hing a pinch
Mustard Seeds, Urad dal - 1/2 tsp


How to make Onion Rasam

Wash and pressure cook dal till it's soft.

Soak and extract tamarind pulp

Microwave tomatoes till soft and keep it aside.

Make a coarse powder of all the ingredients mentioned under ground powder

Dry roast the dals and allow to cool. Then powder to a fine powder.

Soak pearl onions and peel the skin.

In a pan, heat ghee, temper with mustard, urad dal, curry leaves and hing. Then add the ground powder, saute well. Then add the pearl onions and saute till they turn brown.

Then add the dal powder. Finally add the dal water and coriander leaves, bring to boil. Once one boil, remove from gas.

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