Rasam/Soup – Roasted peanuts and Onion
The Creamy, Comforting and spicy vegan stew. They Made with a simple combination of roasted peanut, tangy tamarind paste and chunky onions. This stew comes together quickly and would be a great weeknight meal.
It doesn’t require much prep and the hot sauce cuts down on the total number of ingredients, so it’s perfect for cold days and lazy weeknights.
Dry-roasted peanuts are good sources of essential nutrients and helps lowering your risk for heart disease. While research is still preliminary and results are conflicting, consuming peanuts may also lower your risk for diabetes, cancer and gallstone disease, according to an article published in the “American Journal of Clinical Nutrition” in March 2009.
Yields: 2-3 servings
Preparation time: 15 minutes
Cooking time: 20 minutes
- Roasted peanuts-1/4cup
- Diced onions-2-3medium (chop it to big chunks)
- Red chillies-3
- Tamarind- a small lemon sized (soak in hot water for 10-15minutes)
- Turmeric powder-1/2tsp
- Crushed garlic-3cloves
- Cumin seeds-1tsp
- Salt- to taste
- Mustard seeds-1/2tsp
- Curry leaves-6-8
- Chopped fresh coriander- for garnishing
- Dry roast the red chillies, cumin seeds for 2-3minutes.
- Combine 1/4cup peanuts, roasted chillies, cumin seeds and then soaked tamarind along with water in a blender and pulse to a smooth puree/paste. (add more water if required while blending)
- Now heat oil in a pan add onion, crushed garlic and saute until translucent.
- Now add the ground paste/puree and cook on a medium low flame for 4-5minutes.
- Add turmeric, salt and 1/2cup water or as per desired consistency and continue to simmer for 5-6minutes and turn off the flame
- Heat oil in a small pan add mustard seeds as it splutters add curry leaves saute for few seconds and pour over rasam, stir.
- Garnish with chopped coriander and serve hot with steamed rice.
- Include more peanuts for thicker consistency.
- I diced big chunks of reqular onions- you can use small shallots instead of onions.