Onion Rasam
During winter time anyone would love to have Rasam with hot steaming rice.With lot many variations in Rasam ,onion rasam is one such made with shallots.
Ingredients:
Shallots           -10 finely chopped
Tomato           – 3 finely chopped
curry leaves        -few
cilantro            -3 tbsp
moong dhal/toor dhal-1/8 cup
tamarind pulp       -1 amla sized ball
Rasam powder      – 3 tsp
salt               – to taste
To crush:
Garlic             -4-5
Green chilies        -2
To Temper:
Ghee              -1 tbsp
mustard seeds       -1 tsp
fenugreek seeds     -1 tsp
hing               -1/4 tsp
Red chili           -2
curry leaves         -few
Preparation time: 10 min
Cooking  time  :  20 min
Method:
- Pressure cook  moong dhal/toor dhal in  1 cup of water for 2 whistles.
- Blend Garlic and Green chili coarsely or alternately  you can crush with mortar and pestle.Keep it aside.
- Extract 1 cup of tamarind juice out of 1 amla sized ball.
- Heat 1/2 tbsp Ghee and temper with ingredients given to temper.
- Add the chopped tomato and fry until mushy.
- Add the crushed garlic & green chili and fry until raw flavor goes off.
- Add  tamarind extract and  let it boil.
- Fry onion in ghee in a separate pan simultaneously until golden crisp.
- Now add the cooked dhal along with water measuring approximately 3 cups.
- When it becomes frothy add Rasam powder, curry leaves & cilantro.
- And finally add fried onions and salt to it.
- Onion Rasam is ready to serve.
Serves  4
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