Onion Rasam or Vengaya Rasam is a delicious and soothing accompaniment to hot steamed rice in South Indian Cuisine. Also, enjoyed as an appetizer or soup too.
With winters almost upon us, Rasam (or in simple english - mild broths) are a favourite anytime. I love mine without too much tamarind, while kiddo loves hers with loads of tomatoes. So this quick and tasty Rasam with shallots (pearl Onions) and Tomatoes is here. Team it with hot steamed rice and some roasted Chettinad baby Potato curry. And heaven's upon you in all its glory ! You could also sip it warm as a broth for snacktime, and trust me, its wonderful on a cold, wintery evening !
I usually use homemade Rasam Powder to make any Rasam, but some people I know use a combination of Red Chilli powder and Rasam Powder. But this rasam has an instant Rasam spice blend that gives it so much oomph. If you don't have much time on hand, you can also make this 5-minute Instant Rasam Premix and go ahead and make this rasam. Addition of garlic is also optional and it enhances the flavour. If using the Rasam premix, check notes for more information on how to make this even quickly.
See what works for you, it can't go wrong either way. So, shall we go ahead and make the Rasam
Other Rasam varieties you might like on the blog:
Tips and Tricks to make tasty and delish Onion Rasam:
- Cook the tomatoes and dal to mushy.
- If using my Instant Rasam Premix, saute only onions, garlic and grind with coconut + instant premix to a smooth paste
- Do not over boil this (or any other rasam), switch off flame once it froths a bit
- Addition of garlic is totally optional, but it enhances the taste here.
Prep time : 10 mins | Cook time : 10 mins | Serves : 3
Cuisine: South Indian ; Course - Accompaniment / Side dish
Difficulty level : Easy
What you need to make Onion Rasam
- 3 tablespoon Masoor dal
- Ripe Tomatoes - 2 (medium sized)
- ¼ cup Shallots (sub with 1 medium onion)
- ½ teaspoon Tamarind Paste (if tomatoes are sour, skip the tamarind paste)
- 2 pods garlic
- ½ teaspoon jaggery
- 1 tablespoon coriander seeds
- 3 kashmiri red chillies
- ¼ teaspoon black pepper
- 1 teaspoon cumin seeds (jeera)
- 2 tablespoon fresh coconut
- 1 teaspoon Salt - to taste
- Turmeric - a dash
- 1 teaspoon coriander seeds
- ½ teaspoon oil
- 1 teaspoon ghee (sub with oil for vegan)
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 broken dry red chilly
- ⅛ teaspoon asafoetida (hing, skip for GF)
- 1 sprig curry leaves
How to make Onion Rasam:
- Wash and pressure cook tomatoes and soaked masoor dal with a pinch of turmeric for 1 whistle. Once pressure drops, mash them up slightly.
- Sauté 3 byadgi, 1 teaspoon jeera, ¼ teaspoon black pepper, 1 tablespoon coriander seeds, in ½ teaspoon oil. To this add 1 sprig curry leaves, 1 onion, 2-3 pods garlic and sauté till onions turn translucent
- Grind this with 2 tablespoon coconut.
- Transfer to a pan, add 2 cups water, tamarind paste,cooked dal + tomatoes, salt and jaggery and let it coming to single boil.
- Switch off the pan once the rasam froths a bit.
- Make tadka / tempering with hing, mustard , cumin seeds, broken red chillies n curry leaves in 1 teaspoon ghee.
- Pour this tempering onto the rasam. Finish with chopped coriander leaves.
- Serve rasam hot with rice plus any Palya (stir fry) or kootu on the side.
Onion Rasam | Vengaya Rasam | வெங்காய ரசம் | Onion in spicy tomato broth
Equipment
- Pressure Cooker
- Spice Blender
- Thick Bottomed Pan
Ingredients
- 3 tablespoon Masoor dal
- Ripe Tomatoes - 2 medium sized
- ¼ cup Shallots sub with 1 medium onion
- 2 pods garlic
- 1 tablespoon coriander seeds
- ½ teaspoon tamarind paste if tomatoes are sour, skip the tamarind paste
- 3 kashmiri red chillies
- ¼ teaspoon black pepper
- 1 teaspoon cumin seeds jeera
- 2 tablespoon fresh coconut
- 1 teaspoon Salt
- ⅛ teaspoon Turmeric
- 1 tablespoon coriander seeds
- ½ teaspoon Jaggery
- ½ teaspoon oil
- 1 teaspoon ghee sub with oil for vegan
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 broken dry red chilly
- ⅛ teaspoon asafoetida hing, skip for GF
- 1 sprig Curry Leaves
Instructions
- Wash and pressure cook tomatoes and soaked masoor dal with a pinch of turmeric for 1 whistle. Once pressure drops, mash them up slightly.
- Sauté 3 byadgi, 1 teaspoon jeera, ¼ teaspoon black pepper, 1 tablespoon coriander seeds, in ½ teaspoon oil. To this add 1 sprig curry leaves, 1 onion, 2-3 pods garlic and sauté till onions turn translucent
- Grind this with 2 tablespoon coconut.
- Transfer to a pan, add 2 cups water, tamarind paste,cooked dal + tomatoes, salt and jaggery and let it coming to single boil.
- Switch off the pan once the rasam froths a bit.
- Make tadka / tempering with hing, mustard , cumin seeds, broken red chillies n curry leaves in 1 teaspoon ghee.
- Pour this tempering onto the rasam. Finish with chopped coriander leaves.
- Serve rasam hot with rice plus any Palya (stir fry) or kootu on the side.
Notes
- Cook the tomatoes and dal to mushy.
- If using Instant Rasam Premix, saute only onions+ garlic and grind with coconut + instant premix to a smooth paste
- Do not over boil this (or any other rasam), switch off flame once it froths a bit
- Addition of garlic is totally optional, but it enhances the taste here.
Padmajha says
Never even though of adding shallots to rasam!Very different kind of rasam. Nice one Kalyani.
vaishali sabnani says
ah!..what an ideal soup to sip on this cool weather..wish u cud pass me that bowl.looks wonderful!!