Rasam Vada Recipe I Rasam Vadai I Rasa Vadai I South Indian Rasam Vada Recipe

Rasam Vada is a popular South Indian dish that combines two dishes ‘Rasam’ and ‘Vada’. Crispy vada made with split black lentil are soaked in piping hot spicy and tangy South Indian traditional soup called Rasam.
Vada is made with urad dal, dal is soaked, blended & then crispy fritters are deep- fried. These fritters are soaked in rasam & served in morning breakfast / evening snack. In this video we have also given tips to make vada that is soft from inside & crispy from outside so follow the steps of recipe religiously.
Rasam is a lentil soup or stew that is made using tomatoes, tamarind, toor / arhar / pigeon pea lentil, warming spices & a few herbs. The word ‘Rasam’ is derived from the word ‘ras’ which literally translates to juice. Also known as saaru in Kannada and chaaru in Telugu, it has multiple variations.
We have made Rasam using tomatoes, tamarind water, pigeon pea lentil & a freshly made spice mix called rasam powder. Rasam Masala Powder is a traditional South Indian aromatic blend of freshly ground whole spices, lentils & herbs that is essential for making an authentic ‘Rasam’.
For the authentic flavour of tomato rasam, make it with freshly ground rasam powder though some people make it with sambar masala also. So try this recipe.

Link of Homemade Rasam Masala Powder -    • Rasam Masala I Rasam Powder I Homemad...  

Ingredients:–
For making Rasam
Onion (sliced) – 1 medium-sized
Ginger – small piece
Garlic – 4-5 cloves
Green chilli
Curry leaves – 7-8
Cooking oil – 3-4 tbsp
Mustard seeds (sarson) – 1 tsp
Asafoetida (heeng) – ¼ tsp
Dry red chillies – 2
Curry leaves – 10-12
Kashmiri red chilli powder – 1 tsp
Turmeric powder (haldi) – ½ tsp
Homemade Rasam Masala – 2 tbsp
Tomato – 3 medium-sized (roughly blended)
Tamarind water – 1 cup
To make tamarind water soak 2 tbsp tamarind pulp in ½ cup hot water for 30 minutes. Then mash & strain. Add ½ cup more water.
Pigeon pea lentil (toor / tuvar / arhar) (boiled) – 1 cup
To boil pigeon pea lentil, soak ½ cup lentil for 30 minutes, then boil with ¼ tsp turmeric powder, ½ tsp salt & water. Before adding to rasam, whisk the boiled lentil to get smooth lentil soup.
Jaggery (gur) - 1 tbsp
Salt – 2 tsp
Coriander leaved (finely chopped)
Water – 4 cups
For tempering of Rasam -
Cooking oil – 2 tbsp
Mustard seeds (sarson) – 1 tsp
Asafoetida (heeng) – ¼ tsp
Dry red chillies – 2
Curry leaves – 10-12

For making Vada
Skinned & split black lentil (urad dal) – 1 cup (200g)
Salt – 1 tsp
Green chillies (finely chopped)
Ginger (finely chopped)
Coriander leaves (finely chopped)
Oil for frying
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Do remember cooking is an art not a science.
Quantity of ingredients needs to be altered as per the local taste and your personal preferences.
Follow the steps carefully to get the best results.

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