rasam powder:
- ▢ 2 tbsp coriander seeds
- ▢ 1 tbsp cumin
- ▢ 1 tbsp pepper
- ▢ 2 tbsp toor dal
- ▢ 2 dried red chilli
- ▢ few curry leaves
for south indian rasam:
- ▢ 2 tbsp oil
- ▢ 1 tsp mustard
- ▢ ½ tsp cumin
- ▢ pinch hing
- ▢ few curry leaves
- ▢ 1 tomato (finely chopped)
- ▢ 1 chilli (slit)
- ▢ 1 cup tamarind extract
- ▢ ½ tsp turmeric
- ▢ 1 tsp salt
- ▢ ½ tsp jaggery
- ▢ 1 cup toor dal (cooked)
- ▢ 4 cup water
- ▢ 2 tbsp coriander (finely chopped)
for vada:
rasam powder:
- ▢ 2 tbsp coriander seeds
- ▢ 1 tbsp cumin
- ▢ 1 tbsp pepper
- ▢ 2 tbsp toor dal
- ▢ 2 dried red chilli
- ▢ few curry leaves
for south indian rasam:
- ▢ 2 tbsp oil
- ▢ 1 tsp mustard
- ▢ ½ tsp cumin
- ▢ pinch hing
- ▢ few curry leaves
- ▢ 1 tomato (finely chopped)
- ▢ 1 chilli (slit)
- ▢ 1 cup tamarind extract
- ▢ ½ tsp turmeric
- ▢ 1 tsp salt
- ▢ ½ tsp jaggery
- ▢ 1 cup toor dal (cooked)
- ▢ 4 cup water
- ▢ 2 tbsp coriander (finely chopped)
for vada:
- ▢ 1 cup urad dal
- ▢ water (for soaking & grinding)
- ▢ 2 tbsp rice flour
- ▢ 1 inch ginger (finely chopped)
- ▢ 2 chilli (finely chopped)
- ▢ few curry leaves (finely chopped)
- ▢ 2 tbsp coriander (finely chopped)
- ▢ ½ tsp salt
- ▢ oil (for frying)
- ▢ 1 cup urad dal
- ▢ water (for soaking & grinding)
- ▢ 2 tbsp rice flour
- ▢ 1 inch ginger (finely chopped)
- ▢ 2 chilli (finely chopped)
- ▢ few curry leaves (finely chopped)
- ▢ 2 tbsp coriander (finely chopped)
- ▢ ½ tsp salt
- ▢ oil (for frying)
- firstly, dry roast 2 tbsp coriander seeds, 1 tbsp cumin, 1 tbsp pepper, 2 tbsp toor dal, 2 dried red chilli and few curry leaves.
- roast until the spices turn aromatic without burning them.
- blend to a fine powder and rasam powder is ready. you can prepare this in large batch and store in an airtight container.
- to prepare rasam, in a large kadai heat 2 tbsp oil.
- splutter, 1 tsp mustard, ½ tsp cumin, pinch hing and few curry leaves.
- add 1 tomato, 1 chilli, 1 cup tamarind extract, ½ tsp turmeric, 1 tsp salt and ½ tsp jaggery.
- mix well, cover and boil for 10 minutes or until everything is well cooked.
- further add 1 cup toor dal, 4 cup water and mix well adjusting consistency as required.
- once the water comes to a boil add 2 tbsp of prepared rasam powder. you can adjust the amount of rasam powder based on the spice level.
- mix well making sure there are no lumps.
- boil for 2 minutes or until the flavours are well absorbed. do not over boil, as the flavours will be lost.
- finally, add 2 tbsp coriander and south indian rasam is ready. keep aside.
- firstly, soak 1 cup urad dal in enough water for 1½ hours.
- rinse well and drain off the water. transfer the soaked dal to mixi or grinder.
- blend to smooth thick paste adding water as required.
- now transfer the urad dal batter to a large bowl, add 2 tbsp rice flour.
- also add 1 inch ginger, 2 chilli, few curry leaves, 2 tbsp coriander and ½ tsp salt.
- mix well making sure everything is well combined.
- now dip a hand in the water and scoop out a small ball sized batter.
- drop in hot oil, keeping the flame on medium.
- fry on medium flame until the vada turns golden and crisp.
- drain off the vada over kitchen paper to remove excess oil.
- immediately drop the vada into hot rasam.
- soak for 2 hours or until the vada absorbs the rasam.
- finally, enjoy rasam vada garnished with sev.
