Recipe: Rasam Vada


For Vadas

Urad Dal (soaked for 2-3 hours) - 1/2 cup
Onion (chopped fine) - 1/2 small
Ginger (chopped fine) - 1 inch piece
Green chillies (chopped) - 1
Curry leaves (chopped fine) - a few
Hing - a pinch
Jeera - 1/2 tea spoon
Salt to taste
Oil for frying

For Rasam

Tomato (chopped) - 1/2 medium
Garlic - 1
Green chillies - 1
Lemon - 1/4
Water - 1 cup
A pinch hing
Chopped ginger - 1/4 spoon
Jeera-pepper powder - 1/4 tea spoon
Salt to taste
Chopped coriander leaves - 1/2 table spoons
Jeera - 1/4 tsp
Oil - 1/2 tsp
Curry leaves


For the vadas

Grind the soaked urad dal until fluffy along with ginger, green chillies and hing.

Add salt, chopped onion, curry leaves, coriander leaves, mix well. Make balls out of them and fry in hot oil and drain on kitchen tissue to remove excess oil

For the Rasam

Heat oil in a pot, splutter jeera and sauté , hing, green chillies, garlic, ginger and curry leaves and till garlic becomes tender.

Add tomatoes and cook until tomatoes are soft

Add water/dal water, lemon juice and salt and bring it to a boil.

Add cumin- pepper powder and boil for just 1-2 mins.

Finally finish with chopped coriander leaves

Soak the prepared vadas in this hot rasam and leave it aside until the vadas absorb the rasam and are soft.

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