Vengaya Rasam is spicy & flavorful rasam made using shallots, tomato and Rasam Powder. The flavour of baby onions with rasam spice powder gives a yummy taste to the dish. Mix this yummy Vengaya Rasam (Baby Onion rasam) rice with hot boiled rice with a teaspoon of ghee and Potato Podimas or any other vegetable stir-fry makes us have more and more!
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Recipe Card to make Vengaya Rasam
Vengaya Rasam | Shallots Rasam Recipe | Onion Rasam
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 63kcal
Vengaya Rasam is a rasam made using shallots, tomato and rasam powder. The flavor of small onion is unique and adds very good taste to the rasam. Serve Vengaya rasam with hot rice and any stir-fry vegetables.
Print Recipe
Ingredients
- 15-20 nos Shallots / Baby Onions
- 5 nos Garlic cloves
- 2 nos Green Chili
- 2 nos Tomato
- 1 teaspoon Rasam Powder
- 1 gooseberry size Tamarind
- 1½ teaspoon Salt
- 1 tablespoon Coriander Leaves chopped
For Tempering
- 2 teaspoon Ghee (or cooking oil)
- 1 teaspoon Mustard seeds
- few Curry leaves
Instructions
Preparation
- Soak the tamarind in warm water for about 10 minutes and extract the juice. If you are using tamarind paste, then you can skip this step.
- Peel the shallots (baby onion) and Garlic pods and keep it ready.
Grinding the Rasam Masala
- Take about 5 shallots, garlic pods, green chilies and curry leaves in a mixer and grind it to a nice paste by adding small quanity of water.
Making of Rasam
- Heat a pan and add a teaspoon of ghee/oil and saute the shallots. Add a pinch of salt while sauting which will enable the onions to cook quickly.
- When the shallots are transparent, add the ground mixture(shallots+green chillies+garlic Paste) to the pan and mix well and allow it to boil in low flame till the raw smell of the shallots goes off.
- Add chopped tomatoes and allow it to cook completely
- Then add the tamarind extract, rasam powder along with salt and allow it to boil for 5 minutes to get rid of the tamarind smell.
- Adjust the rasam consistency by adding more water if required
- Keep it in low flame and swith off the flame when the rasam starts to boil. Finally garnish it with coriander leaves.
Tempering
- Heat another pan and add ghee. When the ghee is hot, add mustard seeds and when the mustard seeds starts to sputter, add curry leaves and add this seasoned ingredients to the rasam
- The yummy Vengaya Rasam (Onion Rasam) is now ready to serve with hot steamed rice and any stir-fry vegetables / Pappad.
Notes
Adding Garlic is optional and you can skip it if you don't like the garlic flavor in the rasam.
Nutritional Info
Nutrition Facts
Vengaya Rasam | Shallots Rasam Recipe | Onion Rasam
Amount Per Serving (1 cup)
Calories 63
Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 1.4g9%
Cholesterol 5.4mg2%
Sodium 12mg1%
Potassium 470mg13%
Carbohydrates 8.5g3%
Fiber 2.7g11%
Sugar 4.9g5%
Protein 2.2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method for making Vengaya Rasam:
- Soak the tamarind in water and extract the juice.
- Peel the baby onions (Shallots) and take ¼ cup separately for grinding. Add the shallots, green chillies and garlic cloves to the mixer. Grind it to a nice paste.
- Heat a pan and add a teaspoon of ghee and saute the shallots. Add a pinch of salt while sauting which will enable the onions to cook quickly, When the shallots are transparent, add the ground mixture(shallots+green chillies+garlic Paste) to the pan and mix well and allow it to boil in low flame till the raw smell of the shallots goes off. Then add chopped tomatoes and allow it to cook completely
- Then add the tamarind extract along with salt and allow it to boil for 5 minutes to get rid of the tamarind smell. Add the rasam powder and keep the rasam in low flame and allow it to boil till the raw smell of the rasam powder goes off
- Adjust the water level and finally garnish with coriander leave and when the rasam starts to boil, remove the rasam from flame. Heat another pan and add ghee. When the ghee is hot, add mustard seeds and when the mustard seeds starts to sputter, add curry leaves and add this seasoned ingredients to the rasam
- The yummy Vengaya Rasam (Onion Rasam) is now ready to serve with hot steamed rice and pappad!
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| Vengaya Rasam Recipe | Onion Rasam Recipe |
