Vengayam Rasam | How to make Vengayam Rasam

By Priya Satheesh  |  11th May 2016  |  
4.0 from 2 reviews Rate It!
  • Vengayam Rasam, How to make Vengayam Rasam
Vengayam Rasamby Priya Satheesh
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

58

2





About Vengayam Rasam

Vengayam Rasam is a South Indian soup which is prepared using shallots. Though this recipe sounds simple, it is very special for me as it's my granny's recipe. Normal onions can also be used in this recipe but adding shallots enhances the flavor of rasam. No grinding and spice powders required for this rasam. Easy to prepare yet flavorful and this goes well with hot rice along with kootu,poriyal and spicy curries.

Vengayam Rasam is a delicious dish which is liked by people of all age groups. Vengayam Rasam by Priya Satheesh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Vengayam Rasam at many restaurants and you can also prepare this at home. This authentic and mouthwatering Vengayam Rasam takes 5 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Vengayam Rasam is a good option for you. The flavour of Vengayam Rasam is tempting and you will enjoy each bite of this. Try this Vengayam Rasam on weekends and impress your family and friends. You can comment and rate the Vengayam Rasam recipe on the page below.

Vengayam Rasam

Ingredients to make Vengayam Rasam

  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/4 Tsp Methi seeds / Vendhayam
  • 1 Tbsp Chana dal / Kadalai parupu
  • A pinch of Hing / Perungayam
  • 4 Dry red chillies, cut into half
  • 1/4 tsp turmeric powder
  • 1/2 Cup Small onions, finely chopped
  • Salt to taste
  • Lemon sized Tamarind, soak in water
  • Handful of Curry leaves
  • handful of coriander leaves

How to make Vengayam Rasam

  1. Extract juice from the soaked tamarind and keep aside.
  2. Heat oil in a pan and add mustard seeds followed by methi seeds, chana dal, hing and dry red chillies.
  3. Fry and add finely chopped onions and Turmeric powder.
  4. Saute well and add curry leaves followed by coriander leaves and tamarind extract.
  5. Add 1/2 cup water, salt and let it boil.
  6. Switch off the flame immediately after the first boil. (Do not boil it for long time)
  7. Remove and serve hot with rice along with kootu, poriyal/ stir fries and spicy curries like potato fry, vazhakai fry etc..

Reviews for Vengayam Rasam (2)

Bindiya Sharma2 years ago

lovely!!
Reply

Evelyn Shilpa2 years ago

Great recipe, thanks for sharing :)
Reply