Onion Rasam | Vengaya Rasam Recipe (2024)

Onion Rasam or Vengaya Rasam is a South Indian style soup made with shallots and crushed garlic. Rasam is a South Indian style lentil broth and uses tamarind pulp, tomatoes and Rasam powder. This recipe uses onions and garlic for a unique flavor. Enjoy this Vengaya Rasam with hot steamed rice and some potato fry for a tasty comfort meal.

I m often wonderstruck at the brilliance behind the South Indian meal. Even an everyday south Indian meal is designed to take care of all nutritional requirements in the body. If you stop and think for a moment, the genius in the meal will leave you open-mouthed.

The sambar or kuzhambu that s usually loaded with legumes and vegetables takes care of your protein, the Rasam acts as a good digestive along with being loaded with pepper and cumin, both known for medicinal properties, a curry that usually is garnished with coconut takes care of vitamins, rice that adds carbs to your diet and finally the yogurt that stimulates digestion. Genius, right?

It is the norm to make Rasam with plenty of shallots and garlic in many parts of Tamil Nadu. But somehow, in my house, Garlic in Rasam happens when someone s sick with a cold.I first came across the idea of adding onions to rasam at my friend Sangeeta’s house and I loved it!

Chinna Vengaya Rasam

Needless to say, this rasam is an inspiration from her. And then, I read this Chinna Vengaya Rasam recipe in a small booklet that i have. And i was immediately intrigued. Among the many reasons i love this easy Rasam, it has got to be because it works well during summers and winters.

This recipe specifically calls for Shallots. Shallots are also called as Sambar Vengayam in Tamil. And they are rightly called so. They are flavor-packed and take the mediocre Sambar to the next level.

But if you cannot source shallots, then you can make this with red onions.

Prep Work

1. 1. Soak the tamarind in 1 c warm water for 20 mins. While the tamarind is getting softened up, prep the dal.
   2. Wash the toor dal thoroughly. Add 3/4 c water and 1/2 tsp turmeric powder.
   3. Pressure cook for 3 to 4 whistles or until mushy. Natural release pressure. Set aside the cooked dal.
   4. You can also peel the shallots and prep the remaining ingredients while the tamarind is getting soaked and the dal is being cooked.

Ingredients- Replacements and Substitutes

Onions– This recipe calls for Shallots or Baby onions or Pearl onions. If you cannot source them, then substitute the quantity called for, with 1 c finely chopped red onions.

Tamarind extract-We are going to use a freshly made tamarind extract here by soaking tamarind. You can speed up the process by using 1.5 tsp thick tamarind paste diluted with 1 c warm water in its place.

Tomatoes– I recommend using ripe red tomatoes for best results.

Spices– Each of the whole spices called for in this recipe is very important. And so its not recommended that you skip any of it.

Homemade rasam powder– Apart from the spice paste, this recipe calls for using homemade rasam powder. This is to enhance the taste further. You can always use any store-bought rasam powder too.

Method with step by step photos

Soaking the tamarind

Like i mentioned in the Prep Work section, soak the tamarind in 1 c warm water for 20 mins. When the tamarind has softened, smash it well along with the water. Discard all the strings and fiber.

This is our tamarind extract.

Cooking the Toor dal

While the tamarind is getting soaked, pressure cook the toor dal. To do this, wash the toor dal and combine it with 3/4 c water and a pinch of turmeric powder. Pressure cook for 3 to 4 whistles. Natural release pressure. Mash well and set aside.

Prepping the spice paste

Heat a pan with sesame oil. Add the cumin, fenugreek and whole black pepper corns. When they begin to pop, add the shallots and fry till pink. When done, add the chopped tomatoes and cook till tomatoes turn mushy.

Let cool. Add turmeric powder and 1 tbsp water.

And now grind to a smooth paste in a blender.

Making the rasam

Now, heat a pan with sesame oil. Add the mustard seeds and add the cumin seeds. This is our tempering.

When the mustard and cumin seeds start spluttering, add the peeled and chopped shallots and garlic. Fry till they turn pink and soft. Add the prepared tamarind extract and salt to the pan. Mix well.

Now add the spice paste and Rasam powder to the tamarind extract. Mix well. Wash your blender with 1/2 c water and add this water to the pan too.

Simmer on low flame till it begins to froth around the edges. At this stage, add the cooked toor dal. Mix well. Adjust the consistency by adding 1 or 1.25 cups water if you find it too thick.

Now, continue to simmer this on low flame till it begins to froth on the surface fully.

When done, garnish with curry leaves and coriander leaves. Serve hot with rice and potato fry.

Pro Tip- If your Rasam is too tangy, then add a piece of Jaggery to balance the taste.

More Rasam Recipes

Vendhaya Rasam

Cumin Rasam

Tomato Rasam

Lemon Rasam

Pro Tip -Rasam should never be boiled too much. The right time to switch off the rasam is when it becomes fully frothy at the surface.

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What is Rasam Powder?

This is an unique spice blend that has coriander seeds, black pepper, cumin and dried red chilli. We use this in most South Indian rasam recipe. For this recipe, you can use homemade or store-bought rasam powder.