This post is about the most onion yummy rasam made with finely sliced pearl onions. The tempering of fresh curry leaves and onions in oil blends wonderfully with the simmering tamarind juice. This is one of the quickest rasams to prepare as no time is spent on cooking any lentil (dhal). The spicy dry red chillies and asafoetida fills the kitchen with warming aroma and spares no one from peeping inside asking for a bowl of this aromatic soup. S and I enjoy onion rasam as a soup for the cold winter nights. I served my onion rasam with beetroot curry and rice. Any stir fried vegetable sides or any dry non-vegetarian side dishes like Indian prawn curry/ fish fry/ chicken curry would work perfect.
Onion rasam – A steamy South Indian soup
- 2 tsp mustard seeds
- 1 tsp asafoetida
- 2 dry red chillies
- 2 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1-2 tsp Toor dhal
- 2 tsp turmeric powder
- 10-12 curry leaves chopped
- 1 cup pearl onions finely chopped
- 2 lemon size tamarind
- ½ tbsp rasam podi
- 250 ml water
- ¼ tbsp oil
- Cleans and de-skin the onions and finely chop them. Set aside.
- Squeeze the juice out of the tamarind with water and reserve approximately 2 cups of it. Set aside.
- Heat oil in a cooking pan. Once the oil gets heated up, add the mustard seeds and let them pop. Throw in the asafoetida, dry red chillies, cumin seeds, fenugreek, toor dhal and cook for couple of minutes. Add the curry leaves and onions. Cook for further 3- 5 minutes on medium high flame. Sprinkle the turmeric powder, rasam podi, little chilli powder and salt. Cook till the raw smell disappears. Pour in the tamarind juice and let it boil. Add 50ml water to dilute the soup. Cook covered for 15min. Serve hot.