Sauteed Pearl onions (Chinna Vengayam / Sambar onions / Shallots) in tangy Dhal water. Bored of regular rasam???? try this for a change, quite rare and mostly prepared only in the country side.
Vengaya Rasam / Sambar Vengaya Rasam / Pearl Onion Rasam / Chinna Vengayam Rasam)
|8 nos||Pearl onions (sambar vengayam)|
|1 cup||Dhal water (paruppu vegha vaitha thanir)|
|1 no||Tomato (small)|
|3 tbsp||Tamarind juice (or thick store bought pulp 1/4 tsp)|
|1 tsp||Rasam powder|
|1 no||Dry red chili|
|½ tsp||Cumin seeds|
|¼ tsp||Mustard seeds|
|6 nos||Curry leaves|
|1 tsp||Oil / ghee|
|1 tsp||Salt (or to taste)|
|4 stks||Coriander leaves|
Soak the pearl onions (any colour is fine) in warm water for 5 minutes. Trim the edges, slide off the skin and roughly chop. Crush and squeeze the tomato in one cup of water. To this, add tamarind juice, pinch of turmeric, asafoetida, rasam powder, salt, dhal water and chopped coriander leaves. Mix everything and keep aside. Now heat oil in a pan, splutter mustard, cumin seeds, curry leaves and dry red chili. Add the roughly chopped pearl onion and fry for few minutes. When they turn translucent, add the pre-mixed tamarind dhal water. Bring it to one boil and swtich off.
You can also substitute 8 pearl onions with 1 regular medium size onion.
Dhal water (Pressure cook 1/4 cup Toor dal with 2 cups of water. Drain the water and use it for rasam and use the cooked lentil for making sambar). You may also add cooked dhal to this rasam… but it would make the consistency like onion sambar.
Yield 4 servings.
2 nos Dry Red Chili
2 Tbsp Coriander seeds
1 tsp Black peppercorns
1 Tsp Cumin seeds
1 Tbsp Bengal gram
1/2 Tbsp Split Red gram
Dry roast each item separately and ground to a coarse powder. Use just a tsp of this for the above recipe and store the rest for future use.