Aug 16, 2014

Onion Rasam Recipe / Vengaya Rasam Recipe

Rasam,  I can never imagine a meal without that. I love it so much that i have a separate folder for that..I have nearly 15+ rasam recipes..Even though i have quite a few of them, my hunt for new rasam recipes never stop. Among all of those recipes, my favorite ones are malli rasam, pineapple rasam, thippili rasam and i can go on like this..

Now coming to this recipe, it is made with onions..I didn't use any heavy spices in this, just a spoonful of storebought rasam powder is good enough for this. And i totally loved the mild onion taste through the rasam. So give this a try and let me know how it turned out for you..

Preparation Time : 5 mins
Cooking Time : 10 to 15 mins
Serves : 4


Oil - 1 tblspn
Mustard Seeds / Kaduku - 1/2 tsp
Cumin Seeds / Jeerakam - 1/2 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Garlic - 5 cloves crushed
Onion - 1 medium size sliced
Tomato - 1 medium size chopped
Rasam Powder - 1 tblspn ( I used store bought)
Tamarind Pulp - 2 tblspn
Salt to taste
Sugar - 1/2 tsp
Coriander Leaves - 3 tblspn finely chopped


Heat oil in a sauce pan, add in mustard, cumin and asafoetida. Let it sizzle for a min.

Add in garlic and saute for 30 sec.

Add in onions, tomatoes and saute for a couple of mins.

Add in water, tamarind pulp, rasam powder, salt and sugar. Mix well and Bring this to boil.

Once it reaches a boil, turn off the heat and add in coriander leaves.

Mix well and serve.

Take all your ingredients
Heat oil in a pan

Add in mustard, cumin and asafoetida

saute for a min

add in crushed garlic

onion and tomato

saute for a couple of mins

add in water

tamarind pulp

rasam powder

some salt and sugar

mix well

bring it to boil

add in coriander leaves



  1. the idea of explaining with pics with transcription just below it is nice. can quickly understand what, when n how much of ingredients have to be added.

  2. Yet another nice Rasam recipe, just made, and turned out great.

    Thanks for sharing.


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