Rasam Wada. For rasam cook the toovar dal with one cup of water in a deep pan till it gets mashed. Add tomatoes and one cup of water and salt and let it cook till the tomatoes soften. Add asafoetida, mustard seeds, broken red chilli and curry leaves.
The rasam itself is like a soup which is a definite cure for colds and since it has a tangy flavor, it is suitable for rainy days.
In short, a South Indian would say, "Ah, Rasam!" The homeliest of south Indian recipes, 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.
The aroma of fresh roasted spices that surges out the pot as soon as the seasoning is added, is enough to draw everybody to the table.
You can cook Rasam Wada using 21 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Rasam Wada
- It's of For wada:.
- Prepare 1 cup of whole white urad/ Dal.
- You need to taste of Salt.
- It's 1-2 of green chilli finely chopped.
- Prepare 1/2 inch of ginger grated.
- Prepare As needed of Oil for frying.
- It's of For rasam:.
- Prepare 11/2 tbsp of toor dal.
- You need 4 of tomatoes.
- It's 1 of lemon size imli/ tamarind (I used 1 tbsp aamchur powder instead).
- You need of For rasam dry masala :.
- You need 11/2 tsp of whole dry coriander seeds.
- It's 1 tsp of cummin seeds.
- Prepare 3 of red Kashmiri dry chillies.
- It's 8-10 of fenugreek seeds.
- Prepare to taste of Salt.
- Prepare of For tadka (on rasam);.
- Prepare 11/2 tsp of oil.
- Prepare 1/2 tsp of urad dal.
- You need 1/4 tsp of mustard seeds.
- You need 5-6 of curry leaves.
Rasam Vada is a popular snack or starter which is filling and light on the stomach. Vadas are made crisp and soaked or dunked in spicy hot rasam. To make this make vadas first and then rasam. I am glad to announce we have successfully made our third dish ie.
Rasam Wada instructions
- For wada.. wash and soak whole white urad/dal overnight..
- In morning discard soaked water and grind in wet grinder to makesmooth batter. Remove in vessel. Whip urad Dal batter with hands for 10 mins for softness. Add salt, chopped chilli,grated ginger. Mix well..
- Heat oil in frying pan. Drop small lemon size batter balls 8-10 at a time,in hot oil. Deep fry wadas till crispy golden brown on medium-high flame..
- For rasam..wash toor dal. Pressure cook with chopped tomatoes and imli (if using) for 4 whistles. Cool and grind in mixer jar. Pour in vessel..
- Dry roast coriander seeds, cummin seeds, Kashmiri chillies, fenugreek seeds to crisp golden brown. Grind in mixer jar to make rasam powder..
- Add this grinded rasam masala powder in dal-tomato mixture. Add salt & aamchur powder (if using). Add water to make thin consistency dal. Boil for 5 minutes..
- In tadka pan add heat oil do tempering of urad Dal, mustard seeds and curry leaves. Pour on boiled rasam..
- To make rasam wada.. At the time of serving add few wadas in hot rasam. Boil for 1 minute. Then serve in serving bowl. Relish Hot Delicious Rasam Wada..
- TIP..only add vada in rasam at time of serving.. otherwise vadas will become too soggy if you put before hand..
Plz review and subscribe my Youtybe channel for much more Recepies. Rasam Vada is a popular snack or starter which is filling and light on the stomach. Vadas are made crisp and soaked or dunked in spicy hot rasam. To make this make vadas first and then rasam. Normally urad dal vadas are made for rasam vadas,but you can make dal vadas and soak them in rasam too.