Vengayam Rasam is a South Indian soup which is prepared using shallots. Though this recipe sounds simple, it is very special for me as it's my granny's recipe. Normal onions can also be used in this recipe but adding shallots enhances the flavor of rasam. No grinding and spice powders required for this rasam. Easy to prepare yet flavorful and this goes well with hot rice along with kootu,poriyal and spicy curries.
1 Tbsp Oil
1/2 Tsp Mustard seeds
1/4 Tsp Methi seeds / Vendhayam
1 Tbsp Chana dal / Kadalai parupu
A pinch of Hing / Perungayam
4 Dry red chillies, cut into half
1/4 Tsp Turmeric powder
1/2 Cup Small onions, finely chopped
Salt to taste
Lemon sized Tamarind, soak in water
Handful of Curry leaves
Handful of Coriander leaves
Extract juice from the soaked tamarind and keep aside.
Heat oil in a pan and add mustard seeds followed by methi seeds, chana dal, hing and dry red chillies.
Fry and add finely chopped onions and Turmeric powder.
Saute well and add curry leaves followed by coriander leaves and tamarind extract.
Add 1/2 cup water, salt and let it boil.
Switch off the flame immediately after the first boil. ( Do not boil it for long time)
Remove and serve hot.
Serving Options :
Serve hot with rice along with kootu, poriyal/ stir fries and spicy curries like potato fry, vazhakai fry etc..