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.
Urad dal 1cup
Moong dal. 1cup
Red chili powder 1tsp
Curry leaves. 9-10 No
Coriander leaves chopped 3Tbsp
Salt to taste
Arhar dal 1/2 Cup
Tamarind paste 1Tsp
Tomato chopped 2 medium size
Turmeric Powder. 1/2 Tsp
Curry leaves 9-10No.
Coriander leaves 2Tbsp
Salt as per taste
For Rasam powder:-
Whole red chili 2No.
Coriander seeds. 1Tbsp
Black pepper 1Tsp
Cumin seeds 1Tsp
Oil 2 Tsp
Mustard seeds 1Tsp
Cumin seeds. 1Tsp
Curry leaves 7-8No.
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.
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.
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.
Add prepared vadas to hot rasam.
Serve rasam vada piping hot as an appetizer.
- 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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