Saturday, 11 April 2015


A South Indian appetizer made of fried lentil balls soaked in a tangy soup of tamarind and tomatoes.

This recipe can be divided into two steps.
The  first is the preparation of the RASAM/SOUP  and the second is the preparation of  the VADAS.

 STEP I                                      


2 tbsp toovar dal/pigeon peas
2-3 medium sized ripe tomatoes
a small lemon sized ball of tamarind

2-3 cloves of garlic crushed finely
1/2-1 tsp red chilli powder
1/2 tsp haldi/turmeric powder
1/2 tsp hing powder/ asafoetida

1tsp jeera/cumin seeds
1 tsp pepper
Grind the pepper and jeera to fine powder

Jeera and pepper powder

Salt to taste
1 -2 tbsp coriander leaves


  • Boil the dal till it is very soft and keep aside.
    Boiled daal
  • In about 300 ml water, add chopped tomatoes and tamarind and boil till the tomatoes become soft.
  • Mash the tomatoes well and filter the mixture.
    Tomato and Tamarind Paste
    Filtered Mixture
  • Add a litre of water to the filtered mixture.
  • Add mashed daal, crushed garlic, curry leaves, haldi, chilli powder,hing and salt and boil well on medium flame.
  • Reduce the flame and add the jeera and pepper powder
  • Bring to a light boiling point and remove from the stove
  • Add chopped coriander leaves .
  • Temper with mustard , jeera and hing and cover the vessel with a lid
    Tempering for the Rasam


1 cup udad dal/ black gram daal
1/2 tsp pepper corns 
salt to taste
a few bits of fresh coconut( optional)
Oil for deep frying


  • Soak the daal for 3-4 hrs.
    Soaked Udada dal
  • Drain the water and grind to a fine smooth paste adding very little water. (Approx less than 3/4 cup.)
  • Grind on a slow speed adding water little at a time .
  • The paste will be light and fluffy.
    Ground Dal
  • Keep aside for 15-20 mins.
  • Add salt , pepper, coconut pieces and mix well.
    Ready To Be Fried
  • Heat oil in a deep pan /kadai .
  • Drop the paste into the oil in the form of small balls
  • Fry to a golden yellow colour .
    Ready For The Rasam (Or Straight into The Mouth)
  • Now drop them into the hot rasam and allow to soak for about 15-20 mins.
    Rasam Vada
  • Serve hot.



While grinding the dal grind at the lowest speed and add very little water . (Just enough to run the mixer/grinder..
Add water little by little .
The vadaas can be fried immediately also, but  I find that when the paste is set aside for some time, the  vadas turn out crispy and light.
A few chopped curry leaves and finely chopped ginger can be added to the vada batter.

The crucial stage is saving the vadas before they get soaked in the rasam (from hungry mouths hovering around the fried vadas.)


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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.