Rasam Vada
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Rasam Vada is a delicious south Indian food. It is served as crispy vada and the soup of lentils and tomato.Rasam is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional spice powder, and a simple seasoning of mustard seeds and curry leaves.
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Ingredients
- For Vada:-
- Urad dal 1cup
- Moong dal. 1cup
- Red chili powder 1tsp
- Curry leaves. 9-10 No
- Coriander leaves chopped 3Tbsp
- Salt
- Hing 1/8Tsp
- For Rasam:-
- Arhar dal 1/2 Cup
- Tamarind paste 1Tsp
- Tomato chopped 2 medium size
- Turmeric Powder. 1/2 Tsp
- Hing 1/8Tsp
- Curry leaves 9-10No.
- Coriander leaves 2Tbsp
- Salt
- For Rasam powder:-
- Whole red chili 2No.
- Coriander seeds. 1Tbsp
- Black pepper 1Tsp
- Cumin seeds 1Tsp
- For tempering:-
- Oil 2 Tsp
- Mustard seeds 1Tsp
- Cumin seeds. 1Tsp
- Curry leaves 7-8No.
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Instructions
- Preparing vada:-
- Wash and soak urad dal and moong dal in sufficient water for 2 -3 hrs.
- Remove and drain in colander till all the water has completely drained.
- Grind dal in a mixer grinder to a smooth paste with out using water.
- If you feel difficulty in grinding just add 2 -3 tsp of water.
- Remove dal paste in a bowl add red chili powder,hing,salt,coriander leaves and curry leaves.
- Mix all the spices well in vada batter .
- Heat sufficient oil in a kadai on medium heat.
- Take a bowl of water,apply some water on your both hands.Take some batter in your hand .Give it a round shape.
- With your thumb make a hole in center.Slide vada in hot oil.
- Once the vadas are slightly golden then gently turn over and continue to fry .
- Fry the vadas till crispy and golden.
- Fry all the vadas this way till they become evenly browned and crispy.
- Drain vadas on kitchen tissue to remove excess oil.
- Preparing Rasam:-
- Soak tamarind in hot water for 10 minutes.
- Extract tamarind juice with 1 cup of water.
- Wash and pressure cook dal till well cooked.
- Remove and mash the cooked dal well.
- Prepare rasam powder by blending chili,black pepper,cumin ,coriander to a coarse mixture.
- Add 4-5 cups of water to cooked mashed dal.
- Add chopped tomatoes,tamarind paste,salt to dal and bring to boil.
- Once dal comes to boil ,turn gas on low medium heat and simmer.
- For Tempring:-
- Heat oil in a pan .
- Add jeera to hot oil ,when it fry a bit add mustard seeds.
- When mustard splutters add hing ,curry leaves and rasam powder.Stir well for a minute or two.
- Now add tempring to simmering dal,mix well and bring to boil.
- Once the rasam comes to boil,lower the heat and simmer for at least 10-15 minutes.Stirring often.
- Remove and garnish with coriander leaves.
- For serving:-
- Add prepared vadas to hot rasam.
- Serve rasam vada piping hot as an appetizer.
Notes
- The quantity of Rasam Powder to be added while making the Rasam depends on individual taste.
- You can add more or less depending upon how spicy you want the rasam to be.
- This is a very spicy appetizer dish which is usually made spicy.
- The trick in getting good vada lies in making of the paste.
- It is always better if you can grind it without water.
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