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Onion Rasam | Vengaya Rasam | வெங்காய ரசம் | Onion in spicy tomato broth

Kalyani
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.  
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Accompaniment
Cuisine South Indian, Tamilnadu Cusine
Servings 3 servings

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

Tips and Tricks to make tasty and delish Onion Rasam:
  1. Cook the tomatoes and dal to mushy. 
  2. If using Instant Rasam Premix, saute only onions+ garlic and grind with coconut + instant premix to a smooth paste
  3. Do not over boil this (or any other rasam), switch off flame once it froths a bit
  4. Addition of garlic is totally optional, but it enhances the taste here.
Keyword Instant Rasam, Onion Rasam, Quick Rasam, Rasam, Vengaya Rasam
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