Chinna Vengayam Rasam / shallot Rasam

Ingredients

Shallots - half cup
Tamarind - one gooseberry size
Garlic cloves - 5
Vendhayam - 1tspn
Corrainder leaves- 1 tbspn
Salt as per taste.
Red chilli - 2 no.

Steps

*  Chop the shallots , Soak the tamarind in water and extract the juice.
*  Heat kadai with 1 tbspn of oil, drop mustard , vendhayam (must for enhancing taste) and a pinch of asafoetida/ hing / perungayam.
* Add curry leaves and chopped dry red chilli , crushed garlic.

I normally dont add rasam powder in this recipe.. adding rasam powder will give you 
another version of shallot rasam taste. I prefer you to try that once too..

* Fry chopped Shallots and add the tamarind water .
* Add salt.
* When rasam starts boiling add coriander leaves and switch off the stove.
Serve it with rice :)

Know What You Eat

Shallots / Chinna Vengayam