A recipe shared by Nithin, he calls it – Onion Rasam with a twist. It is a simple preparation with lots of onion and spices.
He shared the recipe on whatsapp and I made it exactly as he said. The first time I made it, the spice level was too bland for me. But second time geared up with a little more chillies and peppercorns . The rasam was bang on hit and heat was just right. It has a mild tangy flavour and sweet tinge from caramelised onions.
This rasam does not have rasam powder and toor daal in it. What!!? where is the basic ingredients of rasam? That is the twist here!! also you are making your own rasam paste(you read it right, not powder). Isn’t it exciting to make a delicious rasam from scratch without even looking at your store brought rasam powder.
I am at loss of words to describe any further, because I am busy sipping this rasam while I am writing. Try this recipe now. You can serve it with hot piping rice and spoonful of ghee for a feel good meal. Even idli(mini/button idli) soaked in this rasam is going to taste wonderful.
- 1. Onions 3 medium chopped (refer note 1)
- 2. Tomato 1 small chopped
- 3. Tamarind pulp 1-2 tsp
- 4. Coriander leaves
- 5. Dried red chillies 3 big
- 6. Curry leaves 1 big strand
- 7. Coriander seeds 4 tsp
- 8. Cumin seeds 1-2 tsp
- 9. Peppercorns 1 tsp
- 10. Asafoetida 1 pinch
- 11. Salt to taste
- 12. Turmeric powder 1 tsp
- 13. Oil 2 tsp
- 14. Water 4-5 cups
- For Tempering
- 1. Oil/ghee 1-2 tsp
- 2. Mustard seeds 1 tsp
- 3. Cumin seeds 1 tsp
- 4. Curry leaves 1 strand
- 5. Dried red chillies 1 medium
- In a small pan heat oil.
- Add coriander seeds, cumin seeds, red chillies, curry leaves, peppercorns and fry for 2 minutes on low flame.
- Add chopped onions and fry till the onions a re glossy and pink. Remove from heat and let it cool.
- In a blender, make a fine paste of the masala adding tamarind pulp. (refer note 2). Keep this paste aside.
- In a vessel/sauce pan, take 1 cup of water.
- Add turmeric powder, salt, asafoetida, oil and bring it to a boil.
- Add chopped onions and tomato and let it cook on low-med flame. (refer note 3).
- Once the onions are half cooked, add rasam paste and mix well.
- Add 2-3 cups of water, adjust salt and boil. (refer note 4) .
- Add freshly chopped coriander and simmer for 2 minutes and switch of flame.
- Finish with tadka.
- 1.Thinly slice 1.5 onions (long style) for rasam. The remaining 1.5 onions may be roughly chopped for making paste.(you can add just 1 onion for paste and remaining 2 for rasam as well).
- 2.While making rasam paste add water if needed. I added around 2-4 tsp in parts.
- 3.Sliced onions can be replaced with shallots/pearl onions. You can use up-to 1 cup of pealed shallots.
- 4.Water can be added according to the thickness of rasam you desire.
