- Pearl onions - 10 nos or 1/2 of medium red onion
- Tomotes - 2 medium
- Green Chilli - 2 nos
- salt - as req
- Cumin seeds - 1/2 tsp
- Tur Dhal - 1 tsp
- oil - 1 tsp
- Saunf seeds - 1/2 tsp
- curry leaves - 4 or 5 nos
- Ginger - 1 inch - finely chopped and mashed
- Turmeric pdr - 1/4 tsp
- water - as req
- Coriander leaves - for garnish
Pressure cook 10 pearl onions (or 1/2 of medium red onion) + 2 Tomatoes + 2 Green chilli + Cumin seeds + Tur Dhal + lil water for 2 whistles. Once the pressure leaves, open the cooker and grind it well.
In a pan, add some oil. To the hot oil, add curry leaves + Saunf seeds (Sombhu) + Smashed finely chopped ginger + ground paste + water as req + salt + turmeric pdr + Coriander leaves.
When the soup/rasam starts to boil, switch off the stove.