I remember having this onion Rasam in a restaurant in Chennai , India.
I don’t know what are all the ingredients in that but I could taste the slices of onions and smell of garlic in it.
It’s quite light and tastes great.
I did my version of this Rasam.
Let’s get into the recipe.
Tamarind water -2 cups
Turmeric powder -1/2 teaspoon
Salt – as needed
Asafetida powder -3/4 teaspoon
Mint leaves – 5 to 6 leaves
Coriander leaves – an arch
Curry leaves – an arch
ITEMS TO GRIND:
Fennel seeds- 1 teaspoon
Green chilies – 1 & 1/2
Garlic powder -1 teaspoon
Coriander powder- 1 teaspoon
Mustard – 3/4 teaspoon
Cumin seeds -1/2 teaspoon
1. Grind the items under grinding by adding little water and make them as paste and keep aside.
2. In a vessel add tamarind water, sliced or chopped onions, turmeric powder, asafetida powder and salt and let that boil for couple of minutes.
3. Add in the grounded paste and also add 1/4 cup of water to it and allow it to boil until you see the froth.
4. Then add in chopped mint and coriander leaves. Add little more water and when you see the forth on top, add curry leaves and turn off the flame.
5. Temper mustard and cumins in ghee and add it to the Rasam.
Serve hot with rice.
1. You can add whole coriander seeds and garlic in it while grinding.
2. You can also add crushed garlic either while tempering in ghee at last or directly to Rasam like how I added onions.
3. You can also add tomato purée or canned sauce if you are not having tomatoes.
4. Mint leaves gives extra flavor to the Rasam. You can also try grinding it along. I don’t want my Rasam to look green. So did not add it while grinding.