Vengaya Rasam is a rasam made using shallots, tomato and rasam powder. The flavor of small onion is unique and adds very good taste to the rasam. Serve Vengaya rasam with hot rice and any stir-fry vegetables.
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Ingredients:
- 15-20 nos Shallots / Baby Onions
- 5 nos Garlic cloves
- 2 nos Green Chili
- 2 nos Tomato
- 1 tsp Rasam Powder
- 1 gooseberry size Tamarind
- 1½ tsp Salt
- 1 tbsp Coriander Leaves
- 2 tsp Ghee (or cooking oil)
- 1 tsp Mustard seeds
- few Curry leaves
Instructions:
- Soak the tamarind in warm water for about 10 minutes and extract the juice. If you are using tamarind paste, then you can skip this step.
- Peel the shallots (baby onion) and Garlic pods and keep it ready.
- Take about 5 shallots, garlic pods, green chilies and curry leaves in a mixer and grind it to a nice paste by adding small quanity of water.
- Heat a pan and add a teaspoon of ghee/oil and saute the shallots. Add a pinch of salt while sauting which will enable the onions to cook quickly.
- When the shallots are transparent, add the ground mixture(shallots+green chillies+garlic Paste) to the pan and mix well and allow it to boil in low flame till the raw smell of the shallots goes off.
- Add chopped tomatoes and allow it to cook completely
- Then add the tamarind extract, rasam powder along with salt and allow it to boil for 5 minutes to get rid of the tamarind smell.
- Adjust the rasam consistency by adding more water if required
- Keep it in low flame and swith off the flame when the rasam starts to boil. Finally garnish it with coriander leaves.
- Heat another pan and add ghee. When the ghee is hot, add mustard seeds and when the mustard seeds starts to sputter, add curry leaves and add this seasoned ingredients to the rasam
- The yummy Vengaya Rasam (Onion Rasam) is now ready to serve with hot steamed rice and any stir-fry vegetables / Pappad.
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