Udupi style Rasam Vada(Sour and tangy)

Name: Udupi style Rasam Vada(Sour and tangy)
Yield: 5 - 6 servings
Cuisine: Indian
Ingredients: For Rasam:; 1 tbsp White Lentils (Urad Dal); 2 tbsp Oil; 1/2 Ginger Paste; 4 Tomatoes (chopped); 2 tbsp Rasam Masala; 1/2 tsp Kashmiri Red Chilli Powder; 3 tbsp Tamarind Juice; 2 tbsp Jaggery; 2 tbsp toor dal (cooked); 8-10 Curry Leaves; 3 cups Water; For Tempering/Tadka:; 1 tbsp Oil; 1 tbsp Mustard Seeds; 2 Red Dry Chillies; 10-12 Curry Leaves; 1/2 tsp Asafoetida; For Vada:; 1 cup Urad Dal Batter; 1/2 cup grated Coconut; 2 tbsp Coriander Leaves (chopped); As per taste Salt; 1 tsp Ginger & Chilli Paste

Tahminah Hussain @tehmi_chef2212

Lucknow, India

Rasam is a South Indian curry recipe made with some toor dal vegetable and spices. Rasam Vada is a combination of various flavour coming together to give you authentic taste of the classic South India cuisine.
#flavour3
#Sour

Tahminah Hussain @tehmi_chef2212

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Ingredients

5 - 6 servings

ForRasam:
1 tbspWhite Lentils (Urad Dal)
2 tbspOil
1/2Ginger Paste
4Tomatoes (chopped)
2 tbspRasam Masala
1/2 tspKashmiri Red Chilli Powder
3 tbspTamarind Juice
2 tbspJaggery
2 tbsptoor dal (cooked)
8-10Curry Leaves
3 cupsWater
ForTempering/Tadka:
1 tbspOil
1 tbspMustard Seeds
2Red Dry Chillies
10-12Curry Leaves
1/2 tspAsafoetida
ForVada:
1 cupUrad Dal Batter
1/2 cupgrated Coconut
2 tbspCoriander Leaves (chopped)
As per taste Salt
1 tspGinger & Chilli Paste

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Steps

1

Drain urad dal and grind to a thick batter. Add coconut, green chillies, ginger, salt and whisk the batter well.
2

Heat sufficient oil in a kadai. Dampen your hands, shape the batter into small balls with finger tips and drop into the oil. Deep fry till golden. Drain vadas on absorbent paper.
3

For rasam cook the toovar dal with one cup of water in a deep pan till it gets mashed. Add tomatoes and one cup of water and salt and let it cook till the tomatoes soften.
4

Heat oil in a pan. Add asafoetida, mustard seeds, broken red chilli and curry leaves. Strain the tomatoes and dal and transfer into a mixer jar and grind to a smooth puree. Add the remaining stock to the tempering and mix.
5

Add the puree and mix. Add rasam powder, tamarind pulp, jaggery and salt and mix well. Add coriander leaves and mix. Simmer for two to three minutes.
6

To serve place the vadas in serving bowls, pour the hot rasam over and serve immediately.