Rasam Vada | South Indian Vadai

     Rasam Vada a tasty variation to regular vadai.Obviously it is vada in rasam.Rasam is a thin soup made with or without lentils along with spice powder/mix.There are so many variations to rasam like lemon rasam,puli rasam,tomato rasam,pineapple rasam,kollu rasam.

    Often rasam don't have coconut unless its Mysore rasam.I added Kara bath powder and masoor Dal for making this wonderful soup.It was thick because of the addition of masoor Dal.I haven't expected the rasam to turn this good with kara bhath powder.I have given the recipe to make the rasam powder recipe.

    Vadai can make a tasty appetizer /snack.Even makes a wonderful party dish or a get together item.If you are bored of regular vadai or have left over rasam ,you can make it to a tasty snack by preparing the other one.

Step By Step picture of how to make rasam vada:

• Prepare rasam powder by dry roasting -roasted gram,urad dal,red chilies,coriander seeds,jeera,red chilies.

• Cool the roasted ingredients and grind to powder.

•  Pressure cook masoor dal along with turmeric,tomatoes ,hing and garlic.Add rasam powder ,coriander leaves,curry leaves.Keep the flame low and let it sit until it boils.

• Temper rasam with jeera,mustard seeds. 

•  Prepare vada and drain excess oil in paper towel.

•  Add vada to hot water.

•  Squeeze the water out by pressing it inbetween your hands.This is to make sure that vada absorbs rasam into it.

•  Add soaked vadai to rasam and let it sit for 10-15 min or until it absorbs rasam.

                                                    Rasam Vada                                      

                        How to make rasa vadai recipe

 Cuisine: Indian   Category:Appetizer/snack  Serves:4  Prep time:
 Cook time: Total Time:1 1/2 hours


Ingredients:

• 2-3 cups rasam.
• 8 vada.

Ingredients for making rasam/lentils soup:

Pressure cook:

• 1 hand full masoor dal/red lentil.
• pinch of turmeric/manjal thool.
• 1/8 tsp hing.
• 1/2 tomato.
• 1 garlic(avoid if you don't like or eat)/poondu.

Other ingredients:

• 1/2 lemon juice.
• few curry leaves.
• few coriander leaves.
• required water.
• salt.
• 2 tsp rasam powder.

To temper:

• 1 tbsp oil.
• 1/2 tsp mustard seeds.
• 1/2 tsp jeera/cumin.
• few hing.

Ingredients for Rasam powder:

• 2 tbsp coriander seeds.
• 3 red chili.
• 2 tsp coconut.
• 1 tsp gram dal/pottukadalai.
• 1 tsp.
• 2 clove.
• 1 inch cinnamon stick.

Method:

Rasam powder:

• Prepare rasam powder by dry roasting the ingredients in pan.

To Make Mysore Rasam:

• Pressure cook masoor dal with turmeric,hing ,tomato ,garlic for 2 whistles.Mash it well.
• Add rasam powder,water,curry leaves,coriander leaves to pressure cooked dal.
• Keep the rasam in low fire until it boils.
• Temper the rasam with 1 tsp oil,mustard,jeera.
• Add tempering to rasam.Let it boil.
• Add lemon juice,salt to serving container.
• Transfer boiled rasam to serving container.and close it with lid.Let the rasam flavor get concentrate.

To prepare vada:

• Follow the procedure/link  to prepare vadai.

To prepare rasa vadai:

• Prepare vadai and strain the oil in paper tissues/towels.
• Soak vadai in hot water.Squeeze the water out by pressing .
• Add this squeezed vadai to rasam and let it sit for half an hour.
• Rasa vadai is ready to be served.