Onion Rasam | Vengaya Rasam ~ Step by Step

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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 Rasam 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 Rasam powder

Dry roast the dals and allow them 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 it starts to boil, remove from gas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 20

Onion Rasam | Vengaya Rasam ~ Step by Step

Cuisine Tamil Nadu
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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