Rasam Powder: • Tomato Rasam Recipe | ...
Full written recipe Rasam Vada
Prep time: 15-20 minutes (excluding soaking time)
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
Rasam
TUR DAL | तूर दाल ¼ CUP (SOAKED)
WATER | पानी AS REQUIRED
TURMERIC POWDER | हल्दी पाउडर ¼ TSP
OIL | तेल 2 TBSP
MUSTARD SEED | राई ½ TSP
CURRY LEAVES | कड़ी पत्ता 12-15 NOS.
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
RED CHILLI | लाल मिर्च 4 NOS.
GARLIC | लहसुन 6 CLOVES (ROUGHLY CHOPPED)
ASAFOETIDA | हींग ¼ TSP
TOMATO | टमाटर 2 NOS. (CHOPPED)
CORIANDER STEMS | धनिए के डंठल A HANDFUL (CHOPPED)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर ¼ TSP
TAMARIND | इमली A LARGE LEMON SIZED BALL. (SOAKED)
JAGGERY | गुड़ 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
RASAM POWDER | रसम पाउडर 3 TBSP
BLACK PEPPER | काली मिर्च A LARGE PINCH (FRESHLY CRUSHED)
FRESH CORIANDER | हरा धनिया A HANDFUL (ROUGHLY CHOPPED)
Vada
URAD DAL | उरद दाल 1 CUP
COLD WATER | ठंडा पानी AS REQUIRED
SALT | नमक TO TASTE
CURRY LEAVES | कड़ी पत्ता 10-12 NOS. (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
GINGER | अदरक 1 INCH (CHOPPED)
BLACK PEPPER | काली मिर्च A PINCH (FRESHLY CRUSHED)
ASAFOETIDA | हींग ¼ TSP
Method:
Add the washed & soaked tur dal in a pressure cooker along with enough water & turmeric powder, put the lid & pressure cook the dal for 3-4 whistles over high flame.
Once cooked let the cooker depressurize naturally & then take off the lid, whisk the dal well using a whisk, make sure it should become completely smooth & watery.
Set a stock pot over high heat & add oil into it, once the oil gets hot add in the red chillies, mustard seeds, curry leaves, green chilli & garlic, stir well & cook briefly.
Further add asafoetida, tomato, salt & coriander stem, stir well & cook until the tomatoes get mushy.
Add turmeric powder & tamarind pulp along with jaggery & hot water, stir & cook for 3-4 minutes until the raw smell of the tamarind is gone.
Then add the cooked tur dal & hot water to adjust the consistency, rasam is always watery, it is not as thick as sambar.
Let the rasam simmer for 7-8 minutes, if it thickens up then add more hot water to it.
Once you have let the rasam simmer, add rasam powder to a bowl along with a few tablespoons of water, stir well until no lumps remain & add the mixture to the rasam & stir well.
Taste & adjust the salt at this stage & add crushed black peppercorns along with fresh coriander, stir & cook for 2-3 minutes, the rasam is ready.
Wash the urad dal & soak it for 3-4 hours, once the dal is soaked, drain the excess water & add the soaked urad dal into a mixer grinder jar & grind the dal coarsely using minimal water (it should be ice cold), the texture of the dal should neither be completely smooth nor extremely coarse.
Further transfer the dal into a bowl & whisk it for 3-4 minutes using your hand or a whisk until it gets light & fluffy.
To check if the batter is ready, add a small portion of it in a bowl of water, if the batter floats, then you can continue with the addition of further ingredients.
Further add salt, ginger, green chilli, asafoetida, curry leaves & mix it very gently.
To fry the vadas, heat the oil in a kadhai until it gets moderately hot or 170 C.
To shape the vadas dip your hand in cold water & scoop out a small bite sized portion of the batter from the bowl & carefully drop it into the hot oil, add other portions similar & then immediately spash hot oil over the vadas so that they puff up & then fry over medium flame while flipping it at regular intervals until light golden brown.
Once the vadas get golden brown & crisp, remove them using a spider & transfer them into a sieve, the vadas are ready.
To serve the rasam vada, add a few vadas in a bowl & pour hot rasam over it, you can also directly add the vadas in the rasam after frying.
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Intro 0:00
Rasam 1:31
Vada 6:50
Plating 12:50
Outro 13:55