Onion Rasam (Neerulli saru)

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How long it takes: 45 minutes

Number of servings: 4 people

Neerulli/Onions/Kando in Kannada/English/Konkani. Onions go into anything except maybe coffee and tea ! Here now is rasam whose main ingredient is the onion. It is simple to make and very tasty, should have put up long ago. A great combination with rice and papad.

What you need to have:

1. Chopped onions – 1 cup

2. Chopped tomato – 1/3 cup

3. Coriander seeds – 2 teaspoons

4. Cumin seeds – 1 teaspoon

5. Fenugreek seeds – 5-6

6. Red chilly (byadgi) – 5-6

7. Fresh grated coconut – 2 tablespoons

8. Jaggery – a little

9. Salt – to taste

KONICA MINOLTA DIGITAL CAMERA                                     Ingredients of Onion rasam

What you do with what you have:

1. Wash, peal and chop onions,  tomato, grate coconut and keep it aside.

2. Place a spatula with 2 teaspoons of cooking oil in it on low flame and fry coriander seeds, cumin seeds, fenugreek seeds and lastly add red chilly too and fry in it. Later on add fresh grated coconut and fry till done. On cooling grind it in the mixer adding water in steps to a fine consistency.


Wet masala ingredients

3. Place a skillet with 2 teaspoons of cooking oil in it.  On heating fry chopped onions and tomatoes adding a little salt till tomato is mushy and onions are fried but not burnt.


                          Chopped onions and tomatoes being fried

4. Now add the ground mixture from step 2 to it and also required quantity of water to bring it to the falling thin consistency. Check for salt, add a little jaggery and bring it to boil. Yummy and tasty onion rasam is ready to relish. Enjoy with rice and papad. Yummmmmmmmmmmm                                                         

KONICA MINOLTA DIGITAL CAMERA                                        Grind wet masala being added                                                                   


                                     Ready to serve onion rasam

Good to remember:

1. Onions and tomatoes should be chopped fine to fry fast and to release the aroma as well.

2. Masala should be grind fine to bring it to the required  thin consistency.

3. There is no need for seasoning since onions are already fried well.

4. This rasam is good for a person who has recovered from an attack of severe cold and tasteless tongue..


2 thoughts on “Onion Rasam (Neerulli saru)

    Anjali Harsha said:
    February 17, 2013 at 10:07 am

    Tastes good with rice and pickle,tried last week.

    Chithra Tantry said:
    July 31, 2013 at 12:19 pm

    Looks yummy..Today I am gonna try this..

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