Small onions | shallots| chinna vengayam 15-20 Tomato 2 Tamarind a small gooseberry sized Rasam powder 1 tsp Black pepper 1tsp Jeeragam | cumin seeds 1 tsp Turmeric powder 1/4 tsp Toor dal 2 tblsp (cooked) Salt as needed Curry leaves few Coriander leaves few Ghee 1 tsp Mustard seeds 1/4 tsp Asafoetida 2 pinches
Grind the tomatoes and filter it. Filtering is optional. I want the rasam to be more thin and not cloudy.
Grind the black pepper, cumin seeds, coriander and curry leaves in a mixie in a coarse mixture.
Add hot water to the tamarind and extract thin tamarind juice. In a pan add 1 tsp oil and add the onions. Saute it till becomes soft. Do not burn it.
Add the tomato juice, tamarind juice, turmeric powder, rasam powder,asafoetida and salt.
Add the coarsely ground pepper mixture. Mix well. Let this boil for 7-8 minutes.
Add 1 cup of water to the cooked toor dal and add it to the boiling mixture. Let this froths up. Switch off the flame and temper with mustard seeds and curry leaves.
Garnish with coriander leaves. Onion Rasam is ready to serve with hot rice.
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