Skip to main content

Rasa vada/Rasam vadai



Rasa vada/Rasam vadai

Rasa vada is a delicious tea time snack common in  restaurants and tea stalls. It is also served as breakfast in tiffin stalls in South India. Spicy, crispy parippu vada made with thuvar vada/ channa dal soaked in tangy and mildly spiced rasam smells and tastes yummy . Try this, you will surely love it.

Ingredients

To make vadas 
Thuvar vada/ channa dal-1 cup
Green chilly- 3
Shallot- 2 chopped
Ginger- 1inch thick
Hing/ asafotida- a pinch
Turmeric powder- a pinch
Curry leaves
salt to taste
Oil for frying-1 cup



To make rasam 
Tamarind pulp thick- 1/2 cup
Shallots- 3-4
Garlic crushed- 2 pods
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
Cumin powder- 1/4 tsp
Fenugreek powder- a pinch
Sugar- 1/4 tsp
salt to taste
Asafoetida/Kayam- a pinch
Mustard seeds- 1/2 tsp
Cumin seeds- 1/3 tsp
Curry leaves- a few
Chopped coriander leaves- a little
Oil - 2 tsp
 

To make rasam: Heat two tsp of oil in a pan. Add mustard seeds, cumin, curry leaves and crushed garlic and saute for a minute. Next add chopped onion, and ginger and fry for a minute. Add tamarind pulp, 2 cups of water, turmeric powder, chilly powder, cumin powder, fenugreek powder, salt and sugar. Allow to this to simmer for 4-5 minutes. Finally add asafoetida and coriander leaves and  cover with a lid till it is ready to be served with vadas. ( you can also make this ahead of time and warm it up when you fry the vada.

To make the vada

Soak dal for at least four hours and drain in a colander and set aside.
Grind dal and chilly, shallot, curry leaves and ginger without adding water. Grind into a course paste. Mix hing turmeric and salt and shape into small lemon sized balls. Mean while heat oil in a pan.Flatten each ball in between your palm, press and  shape into small thin patties. Carefully slide into hot oil and fry till both sides become evenly browned up. Remove from oil. Transfer the fried vadas into the warm rasam and allow it to soak for 4-5 minutes before serving.



Try this,
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

Carrot Rice

Carrot rice is another flavorful one pot quick meal. This is a simple but delicious rice similar to the pulao. Carrot and rice was cooked together. You can also cook them separate , make the masala and finally blend like the fried rice. What attracted me to this rice is its simplicity and unique aroma. Ingredients Basmathi Rice-2 cup Carrot grated- 1 1/2 cup Water- 4 1/3 cup Onion chopped- 1 medium Green Chilly- 4 Ginger- 1 inch thick Bay leaf - 1 Cinnamon- 1 inch thick Clove- 2 Cardamon-2 Fennel Seeds- a pinch Cashew nuts- 6-7 lemon juice - a few drops salt to taste Oil/ghee Heat oil/ghee in a pressure pan and add in the whole garam masala and saute till a nice aroma comes and add cashew nuts and fry till golden brown. Add onions , green chilly,salt and ginger and saute till it becomes golden brown. Add in the grated carrot and stir fry. Add rice and allow the masalas and oil to get coated and finally add water and when it starts to boil close the lid. After the...
43 comments
Read more

Lauki/ Bottle gourd and Chickpeas Curry

Lauki/ Bottle gourd and Chickpeas Curry Here is another simple recipe for chapatis/rotis. It is a spicy curry made with lauki/ bottle gourd/churakkaya with chick peas/kadala. It is aromatic with fresh flavors of garam masala and coconut.Try this,you will surely love it. Ingredients Bottle gourd- 1 Chickpeas- 1/2 cup Onion- 1 mediem Tomato- 1 meduim Ginger garlic paste- 1 1/2 tsp Green chilly-2 Chilly powder- 1 tsp Coriander powder- 1 tsp Turmeric powder- 1/2 tsp Fennel powder- 1/2 tsp Garam masala- 1/2 tsp Coconut milk- 1/2 cup Curry leaves- 1 spring Coriander leaves - a little Soak chickpeas for one hour. Pour 1 1/2 cups of water and pressure cook ( three whistles) and keep this aside. Peel and cut bottle gourd into small cubes. Heat oil in a pan and saute onions, green chilly, curry leaves till it changes color.Add ginger garlic paste and tomatoes fry till there is a nice aroma and tomatoes get cooked. Add chilly powder, turmeric powder, salt and masalas along w...
36 comments
Read more

Thakkali Pachadi- Tomato Yogurt Curry- Sadhya Special

Thakkali Pachadi Today's recipe is a simple and lightly tangy pachadi made with tomatoes. It is a comforting side dish with tomatoes and cumin-spiced yogurt. Does it sound simple? And yes it is a simple curry. If you are on a time crunch, this is a perfect recipe for you. Tomato is the star ingredient. There are so many recipes that use tomatoes, but with all the different flavors and masalas it is hard to appreciate the taste of tomatoes. But in this tomato yogurt pachadi you get the sweet and tart flavor of tomatoes. Yes! an intense tomato flavor! Thakkali pachadi is a bright and creamy curry and a great side dish for steamed rice and chapati. I sometimes make tomato fry for chapathi and appam. But in this pachadi you add a spiced yogurt coconut paste. There is a beautiful balance between the sweetness and acidity of tomatoes, sweet nutty taste of coconut and the sourness of spiced yogurt. Cumin, curry leaves and coconut oil adds to the flavor. In some regions of Ke...
46 comments
Read more