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Onion rasam served in a stainless steel handled container placed on a wooden board
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5 from 3 votes

Onion Rasam - Vengaya Rasam

Onion Rasam- A south Indian style rasam made with a fresh ground paste using shallots.
Prep Time30 minutes
Cook Time12 minutes
Course: entree
Cuisine: South Indian
Servings: 4

Equipment

  • Blender
  • Pressure cooker/ Mealthy/ IP
  • Sauce Pan

Ingredients

For the tamarind extract

  • 10 g tamarind
  • 1 c Warm water

For The Toor Dal

  • 3 tbsp Toor dal
  • 3/4 c Water
  • 1/8th tsp Turmeric powder

For The Spice paste

  • 1 tbsp sesame oil
  • 1 tsp cumin seeds
  • 1 tsp Peppercorns
  • 3/4 tsp Fenugreek seeds
  • 10 numbers Shallots peeled and chopped
  • 1/2 c finely chopped tomatoes
  • 1/4 tsp Turmeric powder
  • 1 tbsp water

For the rasam

  • 1.5 tbsp Sesame oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 cloves Garlic chopped finely
  • 12 numbers Shallots peeled and chopped roughly.
  • 1 recipe tamarind extract
  • 1 tbsp Salt to taste
  • 1 recipe Above ground paste
  • 1 tbsp Homemade rasam powder
  • 1 recipe cooked toor dal refer step by step instructions.
  • 1 sprig curry leaves
  • 1 tbsp finely chopped coriander leaves
  • 1/2 to 1 c Water for adjusting consistency if needed.

Instructions

Tamarind extract

  • Soak the tamarind in the warm water.
  • When soft, squash it well with the water.
  • Discard the seeds, fiber and strings.
  • This is our tamarind extract.

Toor dal

  • While the tamarind is soaking, wash the toor dal well.
  • Combine with 3/4 c water and turmeric powder.
  • Pressure cook this for 3 to 4 whistles or until dal turns mushy.
  • Natural release pressure.
  • Mash the dal and set aside.

Making the spice paste

  • While the tamarind and dal is getting ready, we can make our spice paste.
  • Heat a pan with sesame oil.
  • Add the cumin seeds, fenugreek seeds and peppercorns.
  • When the spices begin to splutter and pop, add the finely chopped shallots.
  • Fry them till pink and soft.
  • Now add the chopped tomatoes and cook till tomataoes are mushy.
  • This is our base for the spice paste.
  • Let this cool.
  • When cool, add this to a blender jar along with 1 tbsp water and turmeric powder.
  • Grind to a smooth paste. Set aside.

Making Onion Rasam

  • Heat a sauce pan with sesame oil.
  • Pop the mustard seeds.
  • Now add the cumin and allow it to splutter.
  • When done, add finely chopped garlic and shallots.
  • Fry till shallots become pink and soft.
  • Now add the tamarind extract along with the salt.
  • Add the ground paste and rasam powder to this and mix well.
  • Now, add 1/2 c water to the blender and clean up all the spice paste.
  • Add this water to the pan too.
  • Simmer on low flame till the mixture becomes frothy around the edges.
  • When done, add the mashed cooked toor dal and mix well.
  • If you find the rasam too thick, add 1/2 c to 1 c water at this stage to adjust consistency.
  • Adjust seasoning if needed.
  • Simmer on low flame for about 3 to 4 mins till rasam begins to froth fully at the surface.
  • Switch off flame.
  • Garnish with curry leaves and coriander leaves.
  • Serve hot

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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