Onion Rasam
I did not believe my husband when he said onions can be used in rasam... but he dug out this recipe (http://ensamayalarai.blogspot.com/2007/07/onion-rasam.html) & its just too good. It's a rasam without dal & quick!
INGREDIENTS
- Onions - 2 medium sized - chopped
- Tomato - 1 - chopped
- garlic pods - 2 - chopped
- sambar powder - 1 tsp
- tamarind - half lime size
- vegetable stock cube - 1
- salt to taste
- red chillies - 4 to 5
- coriander / dhaniya seeds - 2 tsp
- cumin / jeera seeds - 1 tsp
- peppercorn - 1/4 tsp
- coriander leaves - few
- curry leaves - few
- mustard seeds - 1/2 tsp
- cumin / jeera seeds - 1/2 tsp
- oil - 1 tsp
METHOD
Dry fry the Rasam Powder ingredients except jeera grind it coarsely along with jeera & keep it aside.
Soak tamarind in water(around 500 ml) for 10 to 15 mins and extract the juice and keep it aside
In a vessel heat oil and fry chopped onion and garlic until golden brown.
Add tamarind juice, sambar powder, tomato, vegetable stock and salt.
Allow it to boil until the tamarind smell disappears and tomato gets cooked
Now add Rasam powder and simmer for 5 mins.
In a separate pan heat oil, add mustard seeds and allow it to splutter. Add cumin seeds and curry leaves.
Garnish Rasam with the above and fresh Coriander leaves.
Dry fry the Rasam Powder ingredients except jeera grind it coarsely along with jeera & keep it aside.
Soak tamarind in water(around 500 ml) for 10 to 15 mins and extract the juice and keep it aside
In a vessel heat oil and fry chopped onion and garlic until golden brown.
Add tamarind juice, sambar powder, tomato, vegetable stock and salt.
Allow it to boil until the tamarind smell disappears and tomato gets cooked
Now add Rasam powder and simmer for 5 mins.
In a separate pan heat oil, add mustard seeds and allow it to splutter. Add cumin seeds and curry leaves.
Garnish Rasam with the above and fresh Coriander leaves.
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