I am back with another rasam recipe popular in the villages of Tamilnadu. Shallots is known for it's digestive properties and so is 'Rasam'. This rasam recipe not only helps in digestion but is believed to heal stomach ulcers.You can also try my 'Village Style Milagu Rasam' and ' Veepampoo Rasam/Neemflower rasam', if you are looking for healthy and yummy rasam recipes .
A simple and useful recipe for you to try. You can drink the rasam as 'Soup' or can have it along with rice. Eitherways, it is soothing and delicious !
Sambar Vengaya Rasam | Vengaya Rasam | Shallot Rasam :
Preparation time : 15 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup
2 tablespoons toor dal/tuvar dal/pigeon peas
marble size ball of tamarind
1 tomato ( finely chopped)
1 sprig fresh curry leaves ( tear roughly)
1 teaspoon peppercorns ( powdered using mortar and pestle)
2 teaspoons cumin seeds /jeers ( powdered coarsely )
1/4 teaspoon of turmeric powder
salt to taste
For tempering :
1 tablespoon ghee
15-20 shallots ( peeled )
1 sprig curry leaves
1/2 teaspoon mustard seeds
pinch of asafoetida
1. Soak tamarind in half cup of warm water for 10 minutes and extract the juice and discard the pulp.
2. In a medium size vessel, add the tamarind juice, chopped tomatoes, curry leaves and half cup of water.
3. Cook over low flame for 5-7 minutes or till the time there is no raw smell of the tamarind.
4. Add another half cup of water, pepper powder, cumin powder, turmeric powder and continue to simmer in low flame.
5. Boil the dal/lentil, mash and dilute it with half cup of water.
6. Add this water to the simmering rasam.
7. Add salt and when the rasam froths up, add asafoetida and switch off.
8. Heat a pan with ghee and temper with mustard seeds and curry leaves.
9. When the mustard crackles, add the peeled shallots and a pinch of salt.
10. Cook the shallots by continuously stirring them till they turn soft and transparent.
11. Switch off and pour them into the rasam.
Your Sambar Vengaya Rasam is ready.
1. You can soak the shallots in water for 15 minutes before peeling the skin. It helps to peel the skin easily.
2. You can add dry red chillies while tempering if you want more spice.
3. Try and use an Iron Kadai/ pan for frying the shallots.
4. Adjust the water quantity as it may vary according to the variety of tamarind you are using.
5. Adding a pinch of salt to the shallots, helps it to remain juicy.
Happy Cooking !