Onion Rasam | How to make Onion Rasam

By Neeru Srikanth  |  28th Jun 2017  |  
5 from 1 review Rate It!
  • Photo of Onion Rasam by Neeru Srikanth at BetterButter
  • Prep Time

    10

    mins
  • Cook Time

    50

    mins
  • Serves

    4

    People

18

1

About Onion Rasam Recipe

"Onion rasam" is a simple rasam recipe with onion flavor primarily infused in it. Preparation of this rasam is slightly different from the regular rasam as here we temper first and then boil the tamarind water and rasam powder. Addition of mint leaves & carom seeds adds a perfect touch to this rasam.

Onion Rasam, a deliciously finger licking recipe to treat your family and friends. This recipe of Onion Rasam by Neeru Srikanth will definitely help you in its preparation. The Onion Rasam can be prepared within 10 minutes. The time taken for cooking Onion Rasam is 50 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Onion Rasam step by step. The detailed explanation makes Onion Rasam so simple and easy that even beginners can try it out. The recipe for Onion Rasam can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Onion Rasam from BetterButter.

Onion Rasam

Ingredients to make Onion Rasam

  • shallots /Small Onion – 4 nos.
  • tamarind – 1 small lemon size
  • ghee – 2 tsp
  • mustard – 1/2 tsp
  • Dry Red Chili - 1
  • Carom Seeds – ½ tsp
  • mint leaves – 6 leaves
  • turmeric - ½ tsp
  • Rasam Powder – ½ tblsp
  • salt – to taste
  • water – 300 ml

How to make Onion Rasam

  1. To begin making the onion rasam, peel shallots/small onions and chop them finely. Reserve 1 tsp of chopped onions for garnishing at the end.
  2. Prepare the tamarind extract by adding 200ml water to tamarind and diluting it.
  3. The rasam cooking process starts with tempering first, so take a stainless steel bowl and add 2 tsp of ghee to it. Once the ghee is melted, add mustard seeds and as they splutter, add dry red chili and carom seeds in low flame.
  4. Once the carom seeds are fried, add the sliced onion and sauté till the onions are caramelized. The onion flavor would be infused into the tempering once they are caramelized.
  5. Add mint leaves and sauté for a minute.
  6. While the tempering in done, continue to making the recipe by adding the tamarind extract, salt to it. Bring to a boil and cook on high flame for 3 minutes and medium flame for 7 minutes or till the raw smell of tamarind disappears.
  7. Add the rasam powder, remaining water and continue to cook in medium flame until rasam becomes frothy at the top.
  8. Switch off immediately, add the reserved 1 tsp finely chopped small onions and close with a lid. The addition of onions provides a crunch while consuming the rasam. Allow the raw onions to infuse for at least 30 minutes.
  9. Serve with hot rice.

Reviews for Onion Rasam (1)

Geetanjali Khanna2 years ago

Amazing...
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