RASAM VADA / RASSA VADA

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                                      
                                                                RASAM


INGREDIENTS

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

METHOD.

• 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

THE RASAM IS NOW READY : )     

                                                                                                                    
STEP II
                                                        VADA
INGREDIENTS

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

 METHOD

• 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.

  

ENJOY THE SPICY AND TANGY RASAM VADAS !!! 

 

 POINTS TO REMEMBER

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.

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