🌟 Rasam Vada | A Taste from South India 🍽️

Описание: Ready to bring the bold flavours of South India to your kitchen? 🌶️ Today, we’re making the ultimate comfort dish: Rasam Vada! Crispy lentil cakes paired with tangy, spiced Rasam—this South Indian classic is loved for its perfect balance of textures and bold flavours. 😋

Whether you’re a seasoned foodie or trying South Indian cuisine for the first time, I’ll guide you step-by-step to make this at home. 👨‍🍳✨

INGREDIENTS FOR RASAM MASALA:

Oil 1 tsp
Curry leaves 10-12
Dried red chilies 2-3
Bengal Gram (Chana dal) 1 tsp
Pigeon pea (Tur dal) 1 tsp
Coriander seeds 2 tsp
Cumin seeds 1 tsp
Black peppercorn 15 - 20
Fenugreek seeds 10 -12
Asafoetida ¼ tsp
Turmeric powder ¼ tsp

INGREDIENTS FOR RASAM:

Tomato 3-4
Clarified butter (ghee) 2 tsp
Dried red chili 1
Curry leaves 3-4
Chopped garlic 1 tbsp
Chopped coriander stalk 1 tbsp
Asafoetida ¼ tsp
Turmeric powder ¼ tsp
Rasam masala 2 tbsp
Tamarind pulp 2 tbsp
Cooked Pigeon pea (Tur dal) ¼ cup
Salt and Jaggery to taste
Crushed black pepper, Butter and coriander leaves for garnishing

METHOD TO PREPARE RASAM MASALA:

1) Heat oil, sauté curry leaves till they turn crispy. Now, remove curry leaves from oil and add dried Red chilies roast for few seconds. Remove and keep aside.
2) Add Pigeon pea and Bengal gram sauté till they turn golden. Then add Coriander seeds, Cumin seeds, Peppercorn and Fenugreek seeds & again sauté for a while. Switch off the flame and add asafoetida and turmeric powder.
3) Let this mixture cool down, add roasted curry leaves and Red chillies. Grind it into fine powder.

METHOD TO PREPARE THE RASAM:

1) Roast tomatoes on flame till the skin starts separating. Peel the tomatoes and chop them.
2) Heat clarified butter (ghee), add dried red chilies and curry leaves. Add chopped garlic. Sauté for 30 seconds. Add chopped coriander stalks. Add turmeric powder, asafoetida, rasam masala, chopped tomatoes and salt. Mash tomatoes with potato masher. Add cooked dal and 2 cup water. Add Tamarind pulp, jaggery and cook on low flame for 3-4 minutes.
3) Serve hot - garnished with coriander leaves and butter.

VADA (URAD DAL VADA)
INGREDIENTS:

Black lentils (Urad dal) 1 cup
Rice flour 2 tbsp
Chopped green chilies 2 tsp
Chopped ginger 2 tsp
Chopped coriander leaves 2 tbsp
Chopped curry leaves 7-8
Chopped fresh coconut 1 tbsp
Salt to taste

METHOD:

1) Wash and soak black lentils in 3 cups of water for 2-3 hours.
2) Drain the dal and grind it in to a little coarse thick paste using a minimum quantity of water.
3) Whip the dal paste with an electric beater or with hand beater, till it changes its colour and turns light and fluffy. (To check, drop small ball of whipped dal batter in the water, if it floats on water, it is proper for Vada)
4) Add rice flour, chopped green chilies, ginger, curry leaves, coconut and salt. Mix it gently. (Keep it in fridge till use. Remove it from fridge, when you are actually starting to fry the vada.)
5) Heat oil for deep frying. Drop lemon size Vadas in the hot oil. Deep fry them on medium flame till they turn little red and crispy.
6) Serve hot Vadas with Rasam.

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