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Tuesday, 10 July 2012

Rasam Vada

Rasam Vada is a perfect chatpatta spicy South Indian dish to serve hot when it rains. This is simple and easy to make. Let me share with you the way I made it...

Preparation Time: 15 minutes (not taking into account soaking of udad dal)

Cooking Time: 25 minutes (including both frying of vada's and cooking of rasam)

Serves: for 4-5 people

What goes in for making Vada:

Udad dal- 1 cup
Ginger, finely chopped- 2 tbl spn
Green Chillies, finely chopped- 2 tbl spn
Salt to taste

How did I make it:

Soak udad dal in water for about 4-5 hours. After it is well soaked drain off the water and grind it in grinder putting very little water to make thick batter. After grinding it add salt, ginger and green chilli paste and mix the batter well.

Udad dal ready to be grinded in a grinder

Udad dal batter with salt and chopped green chillies

Take a pan and put oil in it. Dampen your hands and shape the batter into small balls. I tried to make in to medu vada but was not much successful in it. You guys try it and tell me your success rate.

Deep fry the vada till they turn golden brown.

Put the vada’s on absorbent paper and keep aside.

What goes in for making Rasam Dal:

Toor Dal- 1 cup
Tamarind- 2 tbl spn
Turmeric powder- 1 tbl spn
Red Chilli powder- 1 tbl spn
Corainder cumin powder- 1 tbl spn
Mustard seeds- ½ tbl spn
Asafoetida (Hing)- ½ tbl spn
Rasam powder- 2 tbl spn
Jaggery- 1 tbl spn
Oil- 1 tbl spn
Curry leaves- 4-5 leaves
Salt to taste

How did I make it:

Boil toor dal in pressure cooker for about 4-5 whistles.  Filter it using a filter plate. This will give us fine puree.

Soak tamarind in water for about an hour and then filter so that you get smooth tamarind pulp. This will add a nice sour taste to your rasam dal.

Take a heavy bottomed pan and put oil in it. Heat it and temper mustard seeds, hing and curry leaves.

Now pour dal puree to it. Add tamarind pulp and rest of the ingredients i.e., salt, turmeric powder, red chilli powder, jaggery, rasam powder and coriander cumin powder. Stir the dal well so the ingredients are mixed properly. And let it boil for about 5-7 minutes.

Serve the vada with hot rasam dal in a bowl...

This is one of the recipe which I cooked this monsoon. Do share some of your favourite monsoon recipes... 

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