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Onion rasam – A steamy South Indian soup

Onion rasam – A steamy South Indian soup

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course lunch, Soup
Cuisine South Indian
Servings 2


  • 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
  • salt
  • 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.
Keyword Onion Rasam
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