VENGAAYA VENTHAIYA PULI THANNI(ONION FENUGREEK RASAM)/ ONION RASAM

Puli Thanni /onion rasam is a easy curry recipe with onion and fenugreek as main ingredients. In out house we call this as vengaya venthaiya puli thanni, means onion fenugreek tamarind rasam.

Ye we can call this simply as onion rasam. We can mix this puli thanni in hot rice and delish. Or we can eat with idly too, just soak the idly in puli thanni and enjoy.

During my child hood , my mom used to make this for dinner along with hot rice. This rasam doesn’t need any special side dish. We can eat with simple thuvaiyal or vadagam or appalam(papad)

The main thing is this rasam doesn’t require any vegetables, just onion is enough.

Ok now coming to the recipe.

Vengaya venthaiya puli thanni

(Onion fenugreek rasam)

SOAKING TIME: 10 MINS | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

SERVES:  2 PERSONS

INGREDIENTS:

           

            To make Puli thanni(Rasam):

                        1 lemon size tamarind

                        3 cups water

                        15 to 20 small onion(Shallots)

                        1 tablespoon oil

                        1 teaspoon mustard seeds

                        ½ teaspoon fenugreek seeds

                        ½ teaspoon turmeric powder

                        5 redchillies

                        1 tablespoon channadhal

                        ¼ teaspoon asafetida 

                        ¼ teaspoon cumin seeds

                        Few Curry leaves

                        ½ teaspoon jaggery powder

                        1 teaspoon salt(approx.)

                                   

PREPARATION:

Peel and chop the onion and keep it ready.

Soak tamarind in 1 cup of hot water for minimum 5 minutes. Then extract the juice and keep it ready.

METHOD:

In a pan add oil and let it heat.

Add the mustard seeds and let it splutter.

Then add the fenugreek and let it fry for few seconds.

Then add the cumin seeds, asafetida and broken red chillies and sauté for around 15 seconds.

Then add the chopped onion and curry leaves.

Sauté till onion become translucent.

Then add the tamarind extract, turmeric powder and salt.

Let it boil for around5 to 10 mins or until the raw smell goes off.

This rasam will be very runny only, but very much flavor ful.

Finally add the jiggery and switch off the heat.

Check for salt and add if required.

Serve hot with rice, you can also serve with idly too.

NOTES:

You can adjust the spiciness in by adding /removing the amount of red chillies.

I used 3 cups of water to extract the tamarind , you can mix the tamrind paste too in water.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan add oil and let it heat.

Add the mustard seeds and let it splutter.

Then add the fenugreek and let it fry for few seconds.

Then add the cumin seeds, asafetida and broken red chillies and sauté for around 15 seconds.

Then add the chopped onion and curry leaves.

Sauté till onion become translucent.

Then add the tamarind extract, turmeric powder and salt.

Let it boil for around5 to 10 mins or until the raw smell goes off.

This rasam will be very runny only, but very much flavor ful.

Finally add the jaggery and switch off the heat.

Check for salt and add if required.

Serve hot with rice, you can also serve with idly too.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai

ü   Google +: kuzhalis samaiyalarai

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai