Tomato Rasam Vada. Tomato rasam recipe - Rasam is a daily affair at home for dinner on most weekdays. This south Indian style tomato rasam is named as tomato charu in my mother tongue telugu and is almost the. રસમ વડા l સાંજ ના ડીનર માં કંઇક નવું l Rasam Vada Recipe Tomato Rasam with step by step photos.

Rasam recipe with step by step photos and video. Rasam is to most South Indians, the symbol of homely cooking. Whether a bachelor in a serviced apartment in the other end of the globe. You can have Tomato Rasam Vada using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Tomato Rasam Vada

Prepare 1/4 cup of urad dal, soaked for 2-3 hours.
It's pinch of salt.
Prepare as needed of oil to deep fry.
Prepare 2-3 of tomatoes, roughly chopped.
It's 2-3 tbsp. of tur dal, soaked for 30 minutes.
Prepare 3-4 of garlic cloves.
You need 1 tsp. of cumin seeds.
Prepare 1/2 tsp. of pepper corns.
It's 2 tbsp. of oil.
Prepare 1/2 tsp. of mustard seeds.
You need 1/4 tsp. of asafoetida.
Prepare 1 sprig of curry leaves.
You need to taste of salt.
You need 1/4 tsp. of turmeric powder.
You need 1 tsp. of ghee.
Prepare 1 tsp. of coriander leaves, chopped.

Similar Recipes, Mom's Rasam Vada Curd Vada Curd Idli Masala Vadai Medu Vada Peas Vada. I made a plain simple rasam for this, but you can make my tomato rasam to soak the vada. Tomato Rasam has to be one of the ultimate comfort food for a South Indian. This is my Aunt's recipe that makes a fantastic warm broth that goes so well with hot rice.

Tomato Rasam Vada instructions

Grind the urad dal with very little water into a smooth batter. Add salt and beat well till light and fluffy. Grind the cumin seeds, peppercorns and garlic into a smooth paste. Keep aside..
Heat oil in a pan and drop spoonfuls of the batter into the hot oil. Deep fry them to a golden colour. Drain and keep aside..
Pressure cook the soaked dal and tomatoes in 3-4 cups water for 4-5 whistles. After it cools down, blend it in a mixi. Strain and keep aside..
Heat 2 tbsp. oil and temper with mustard seeds. asafoetida and curry leaves. Saute for a few seconds and then add the ground paste and turmeric powder. Stir fry till the oil separates..
Add the tomato water and salt. Bring it to a boil and simmer for 2-3 minutes. Switch off the flame and add the ghee..
While serving, dip the vadas in the rasam and serve, garnished with coriander leaves..

My aunt gauges how good a person. But it also tastes good with hot steamed rice. Rasam vada is basically piping hot and crispy vadas soaked in spicy rasam. Rasam is a light lentil soup that gets its flavor from tamarind broth, diced tomatoes, traditional spices, and curry leaves. Rasam is the chicken soup (I make it vegan) of South India and a must in every household.