ONION RASAM

Rasam can be served with rice as well as an appetizer.  Yesterday I made the onion rasam as I was having a sour throat and did not want to eat.  I had this hot  rasam and was relieved a bit.  In fact, along with rice, it was very tasty.

Onion rasam is made with onion, tomato and no dal is used for this preparation.  Very easy to make and tasty too.  I am sharing this recipe with you and pretty sure that you all will like it. Try the onion rasam kichadi

Let us look at the recipe now:


Preparation time: 10minutes
Cooking time: 15 minutes
Serves: 2 -3

Ingredients:

1 onion
1 tomato
1 tsp rasam powder
1/4 tsp black pepper powder
1/4 tsp ginger paste
1/4 tsp garlic paste
a pinch of asafoetida
a small piece of tamarind  (a small green peas size)
1 tbsp oil +oil for deep frying the onion.
turmeric powder
salt

Tempering:

1 tsp ghee
1 tsp mustard seeds
1/4 tsp cumin seeds
 a pinch of hing powder
3-4 black pepper
1/4 tsp methi seeds (fenugreek seeds)
few curry leaves.

Garnishing:

Chopped coriander leaves.
fried onions

Method:

1.  Peel, cut one  onion into four parts. cut the tomatoes.  second onion, peel and cut thinly, fry in oil till golden brown and keep aside.
2.  Grind together the onion, tomatoes, ginger, garlic paste, rasam powder, pepper powder, tamarind to a smooth paste.
3.  Heat oil in kadai, add the above paste in it and saute till the water evaporates.
4.  add 3 cups of water, salt, turmeric powder and bring to boil
5.  Temper with the ingredients mentioned under Tempering and garnish with chopped coriander leaves, serve hot with rice or as an appetizer.


Note:  If you like, you can add curry leaves while grinding.

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