Onion Rasam

From the traditional Poornam Charu which I posted yesterday, let us move on to this totally non-traditional, bachelor friendly Rasam. This is quick and easy and just as lip smacking as any other Rasam. 


My SIL let me on their childhood 'secret' recipe. Apparently, my husband's older siblings used to make this rasam when my MIL was not in sight. This used to be more of an afternoon snack when there would be some leftover rice. I am not sure if my MIL was aware of her kids sneaking into the kitchen just to experience the thrill of having made something so tasty for themselves. :)


I personally dislike the after taste of raw onions in my mouth. But my SIL convinced me to make this rasam upon the insistence of S. Now with that kind of lobbying, I couldn't resist. But when I made this and was forced to taste it, I just got addicted to it. [I had to brush and rinse my mouth to get rid of the onion after taste and smell is a different matter altogether!! :)]. Needless to say S got so very nostalgic about this Rasam. 

Check it out this addictive Onion Rasam for Day 2 of BM 13.

Ingredients -  


Tamarind lime sized
Onions finely chopped 1/2 cup
Rasam Powder 1 tsp
Red Chilli Powder 1/4 tsp
Salt as needed
Turmeric 1/4 tsp
Sugar/Grated Jaggery 2 tsp (or as needed)
Coriander Leaves finely chopped as needed

Seasoning (Ghee/Oil 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Asafoetida a pinch, Curry leaves few)

Method Of Preparation -

In a cup of water, boil the tamarind and remove from fire. Upon cooling, add more water, extract the tamarind water and discard the pith.


In a bowl, add the tamarind water, onions, rasam powder, salt, turmeric, red chilli powder and sugar. Mix until well blended.

Add some more water and adjust the taste as needed.

Mix in the chopped coriander leaves. The above Rasam need not be boiled or heated. 

Prepare the seasoning by heating a teaspoon of ghee or oil, cumin seeds, mustard seeds, asafoetida and curry leaves.  

After the mustard seeds pop, remove and transfer the seasoning into the prepared rasam.

Serve it with Rice and enjoy !

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation Time 10 min
Makes about 2 cups